Fried Chicken And Egg Rice Bowl (Chicken Katsudon)
featured in 7 Days, 7 Rice Bowl Recipes
Indulge in the simplicity of our Chicken Katusdon recipe, a delightful Fried Chicken and Egg Rice Bowl that serves as the epitome of comfort food. This fuss-free dish effortlessly combines fried chicken, onions, and eggs with a drizzle of scallions and nori on top, creating a mouthwatering Japanese meal perfect for a cozy night in or a quick lunch. You can substitute pork for Katsudon or just mix the chicken all together without frying for Oyakodon.
96% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 2 servings
- 1 chicken breast
- pepper, to taste
- salt, to taste
- flour
- 1 egg
- panko breadcrumb
- oil, for deep-frying
- ½ cup onion (75 g), sliced
- ⅔ cup chicken stock (158 mL)
- 1 ½ tablespoons soy sauce
- 1 ½ tablespoons sake
- 1 ½ tablespoons mirin
- ½ tablespoon sugar
- 2 eggs, beaten
- rice, cooked
- scallion, chopped
- nori, shredded
Nutrition Info
- Calories 419
- Fat 26g
- Carbs 13g
- Fiber 0g
- Sugar 7g
- Protein 33g
Estimated values based on one serving size.
Preparation
- First, salt and pepper the chicken breast, dredge in flour, then egg and coat in panko.
- Deep-fry until chicken is done, brown and crispy. Slice and set aside.
- In a small pan over medium heat, add onions, stock, soy sauce, sake, mirin, and sugar. Bring to a boil.
- Add the sliced fried chicken, pour in the eggs around the chicken. Cover with a lid and cook until eggs are at your desired doneness.
- Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori.
- Nutrition Calories: 6078 Fat: 513 grams Carbs: 284 grams Fiber: 9 grams Sugars: 24 grams Protein: 96 grams
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
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