Katsudon
Katsudon is a traditional Japanese dish made from a fried meat cutlet, scrambled egg, onions, sauce and served over rice. If you prep the rice and fried chicken ahead of times this dish can be prepped in minutes.
Servings: 2
Calories: 482kcal
Ingredients
For the Rice
- 1½ cups cooked rice
For the Chicken
- ⅓ lb chicken breast
- 2 tbsp cornstarch
- ⅓ cup ground corn chex or panko
- salt to taste
- ½ egg
For the Sauce
- 1 cup chicken stock
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 tsp sugar
- ¼ medium sweet onion
- 2 eggs
Instructions
For the Rice
- Cook enough rice to have 1½ cups of cooked rice. 1 cup of dry rice will yield about 3 cups of cooked rice.
For the Chicken
- Pound/cut the chicken out until it is about ¼" thick.
- Season lightly with salt.
- Prepare your breading station for the chicken. You can prep these ahead of time and keep them in the freezer, it will make for an easy dinner when you need it. Place the corn chex into a food processor or blender to create a flour and put into a bowl. Crack an egg into a bowl and reserve half of it for later. Add a bit of water to thin it out. Scramble.
- Sprinkle the cornstarch over the chicken and rub to cover the meat on all sides.
- Dunk the chicken into the egg wash and then coat with the cornflakes.
- Preheat your air fryer to 400°F on the air fry setting. Fry for 14-15 minutes, flipping halfway and checking on it occasionally.
- If you decide to prep extra, allow them to cool and store in a ziplock bag in the freezer. Reheat in the air fryer when you are ready to eat them again.
For the Sauce
- While the meat is cooking, cut your onion into slices.
- Measure out ¾ cup of rice and place into two bowls.
- You can make more than one serving at a time but its easiest to do one because you are going to pour the contents of the pan right over your bowl of rice, so you won't have to mess with dividing it if you cook one at a time.
- Heat the oil over medium high heat in a small skillet. Add half of the onions and cook for 3-5 minutes, stirring occasionally until they have browned. (If you're doing both servings at once, use all of the onions.)
- While the onions are cooking, measure out the the chicken stock, soy sauce, rice vinegar, and sugar in a bowl. Mix to combine.
- In the bowl with the ½ of an egg, crack another egg and scramble.
- Once the onion has browned, pour in half of the sauce and bring to a light boil. (If you're doing both servings at once, pour in all of the sauce.)
- Cut the chicken into thin slices and place one cutlet into the pan over the sauce. Pour half of the eggs around the chicken and cover with a lid. (If you're doing both servings at once, pour in all of the eggs and use both chicken cutlets.)
- Cook for 1-2 minutes or until the egg has set.
- Pour the contents of the pan over the rice and top with green onions. (Divide the ingredients of the pan over both rice bowls if you make it all at once)
Nutrition
Calories: 482kcal | Carbohydrates: 66.2g | Protein: 28.4g | Fat: 11.6g