Easy Crispy Chicken Katsu Don チキンカツ丼
チキンカツ丼 Easy Crispy Chicken Katsu Don is made with breaded chicken tenders for a quick popular Japanese dish hack the whole family loves! This kids-approved chicken cutlet rice bowl is ridiculously delicious and juicy with a sweet savory sauce with runny eggs over short-grain rice.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 Strips of Fully Cooked Chicken Strips
- 2 Eggs, beaten
- 1/2 Onion, thinly sliced
- 2 Bowls of Cooked White Rice
- 1/3 C Dashi Japanese Stock or Chicken Broth
- 2 tbsp Sake or Rice Wine
- 2 tbsp Soy Sauce
- 2 tbsp Sugar
- 2 Stalks of Green Onion, finely chopped
- Mitsuba (Japanese wild parsley)
- Shichimi Togarashi (Japanese chili pepper) to taste
- Furikake (Seaweed seasoning) to taste
Instructions
- 1
Wash and drain the Japanese short grain rice.
- 2
Cook in the rice cooker according to the preset mode.
- 3
Preheat air fryer to 400°F.
- 4
Place four strips of chicken tenders into the air fryer basket in a single layer. I've tried several large air fryers over the years, but I love THIS one!
- 5
Set the cooking time to 12 minutes at 400F. Flipping halfway.
- 6
Air Fry until golden brown with crispy perfection.
- 7
While the rice and chicken tenders are cooking, it is time to prepare the seasoning broth (chicken katsu sauce).
- 8
Thinly slice white onions on a heavy cutting board. Set aside.
- 9
Wash and dry fresh scallions or Japanese wild parsley. Finely chopped.
- 10
Whisk two eggs in a small bowl or a pyrex measuring cup with a sprout.
- 11
Make seasoning broth by adding dashi stock, cooking sake, dark soy sauce and sugar in a medium mixing bowl. Set aside.
- 12
Add sliced onions and the seasoning broth to an 8-inch non-stick pan or a donburi pan with a vertical handle. Cook over medium heat. Cook the onions thoroughly.
- 13
Add air fried crispy chicken katsu tenders directly onto the bed of juicy onions in the pan. Let the crispy exterior soak up the sauce on both sides of the chicken cutlets.
- 14
Drizzle the beaten egg evenly over the juicy chicken with a crispy coating. Gently move and mix the eggs into the chicken strips and onions. Cook for 2-3 minutes. Your eggs should be runny consistency. The residual heat will continue to cook the eggs (it will turn more opaque).
- 15
Serve over a hot bowl of white Japanese rice. If you are looking for a healthier chicken katsu "don" option, consider serving over steamed vegetables or cauliflower rice!
- 16
Sprinkle Shichimi Togarashi and Furikake seaweed flakes on top.
- 17
Garnish with finely chopped green onions, fresh cilantro, or Mitsuba.