Best Chicken Katsudon

If you’re looking for a comforting and delicious meal that combines the crunch of fried chicken with the umami flavors of a savory broth – then look no further than our recipe for Best Chicken Katsudon. This Japanese dish is a delightful mix of crispy fried chicken, fluffy rice, and a rich broth, all topped with a perfectly cooked egg. It’s a satisfying meal that’s sure to become a favorite in your household. Let’s dive into the recipe and bring the taste of Japan to your dinner table.

**Best Chicken Katsudon**

**Ingredients:**

– 4 boneless, skinless chicken thighs
– 1 cup all-purpose flour
– 2 eggs, beaten
– 1 cup panko breadcrumbs
– Salt and pepper
– Vegetable oil for frying
– 1 onion, thinly sliced
– 2 cups dashi broth (or substitute with chicken or vegetable broth)
– 3 tablespoons soy sauce
– 2 tablespoons mirin
– 2 tablespoons sugar
– 4 cups cooked white rice
– 4 eggs
– Thinly sliced green onions for garnish

**Instructions:**

1. First, prepare the chicken. Season the chicken thighs with salt and pepper. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge the chicken in flour, dip in the beaten eggs, and coat with panko breadcrumbs, ensuring an even coating.

2. In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded chicken until golden brown and cooked through, about 4-5 minutes per side. Once done, transfer the chicken to a paper towel-lined plate to drain excess oil. Let cool slightly before slicing into thin strips.

3. In the same skillet, add sliced onions and cook until softened, about 3-4 minutes. Pour in the dashi broth, soy sauce, mirin, and sugar. Bring the mixture to a simmer and let it cook for another 3-4 minutes to allow the flavors to meld together.

4. While the broth is simmering, prepare the eggs. In a separate non-stick skillet, crack the eggs directly into the pan. Cook over low heat until the whites are set but the yolks are still soft, about 3 minutes.

5. To assemble the Chicken Katsudon, divide the cooked rice among four serving bowls. Top each bowl with a portion of the sliced chicken. Ladle the hot broth over the chicken and rice, ensuring each bowl gets a generous amount of broth.

6. Finally, gently place a cooked egg on top of each bowl. Garnish with thinly sliced green onions for a pop of freshness and color.

Serve the Best Chicken Katsudon hot and enjoy the delightful mix of textures and flavors in every bite. The crispy chicken, savory broth, fluffy rice, and creamy egg yolk come together to create a truly satisfying meal that will warm both your heart and your belly. This dish is perfect for a cozy night in or when you’re craving a taste of Japan. Give this recipe a try and elevate your home cooking experience with a touch of Japanese flair!