Family Favorite Recipe: Chicken Katsu Don

Course: Main Dish
Serving size: 2 people
Preparation time: 10 mins
Cooking time: 15 mins

Chicken Katsu Don is another family favorite in our home! It’s simple to make, packed with flavor, and always a hit at the table. The crispy, golden chicken paired with the savory sauce and fluffy rice is pure comfort. The image may not show it, but trust me—a drizzle of mayo on top takes it to the next level! If you haven’t tried it that way, you’re missing out. Hope you love this delicious dish as much as we do! 😊🍛✨

Ingredients:

2 fresh chicken thigh fillets
salt & pepper
½ cup plain flour
1 Egg, beaten
1 cup panko crumbs
cooking oil (for shallow frying)

Sauce:

3 tbsp Worcestershire sauce
2 tbsp mirin
2 tbsp tomato ketchup
1 tbsp water
Double the sauce if more than 2x portions

Serve with:

2 portions cooked white rice (...My rice turns out perfect every time, and honestly—I don’t even have to think about it! Thanks to my AROMA Digital Rice Cooker, fluffy, delicious rice is just a button press away. With easy-to-use digital controls and preset functions for white rice, brown rice, and even quick Flash Rice, it takes all the guesswork out of cooking. Plus, I can steam veggies and meat at the same time—talk about a multitasking win! Perfect rice, zero stress—just set it and forget it! 🍚✨)
1 cup cabbage and carrot (finely shredded) or pre made coleslaw
instant miso soup (to serve - optional)

Directions:

Place chicken between 2 sheets of baking paper or plastic wrap and pound lightly with a rolling pin to flatten.

Slit and butterfly the thicker parts if necessary.
Season with salt and pepper, then dust with flour, dip in beaten egg, and coat with panko.

In a large frypan, heat about 2 cm deep of oil over medium high heat.

When the oil is medium high temperature, place the panned chicken katsu in the pan. Leave to cook for 5 minutes, until the bottom side is crisp and well browned. Turn over. Cook the other side for 4-5 minutes until crispy and cooked through.

Drain on kitchen paper and leave to rest for 3 minutes before slicing.
Slice into bite size strips.

Meanwhile, mix all the ingredients for the katsu sauce in a small heatproof bowl. Microwave without cover for 60 seconds to let the alcohol in the mirin evaporate.

Place rice in two individual bowls to one side. Arrange cabbage or coleslaw beside the rice and place sliced chicken katsu on top, then drizzle with the katsu sauce and your favorite mayonnaise. Enjoy 😊

 

 

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