Crispy Chicken Cutlet Rice Bowl: Flavorful Katsudon Made with Chicken Tenderloin
Crispy Chicken Cutlet Rice Bowl: Flavorful Katsudon Made with Chicken Tenderloin
Homemade Chicken Cutlet Rice Bowl (Katsudon) Recipe with Tender Chicken Tenderloin
I had some chicken tenderloin left over from when I was using it for dieting, so I decided to make this delicious chicken cutlet rice bowl. The cutlet is crispy on the outside and tender on the inside, complemented by a sweet and savory special sauce that everyone from kids to adults will love. Enjoy a restaurant-quality meal right at home with this easy recipe!
Chicken Cutlet Ingredients- 400g Chicken Tenderloin: Using tenderloin for a soft texture.
- 250g Breadcrumbs: Use generously for a crispy coating.
- 100g Tempura Flour: Adds crispiness and a nutty flavor to the coating.
- 2 Eggs: Help the coating adhere well.
- 1/2 Onion: Adds sweetness and depth to the rice bowl sauce.
- Salt to taste: For seasoning the chicken.
- Pepper to taste: To remove any gaminess and enhance flavor.
Rice Bowl Sauce & Garnish Ingredients- 1 Ladle Soy Sauce: Forms the base flavor of the sauce. (Approx. 180ml by standard paper cup)
- 1 Tbsp Oyster Sauce: Adds umami and depth to the sauce.
- 1/2 Stalk Green Onion: Adds a savory aroma to the sauce and is used as garnish.
- 50g Radish: Added while simmering the sauce for a refreshing taste, then removed.
- 4 Ladles Water: To adjust the sauce consistency. (Approx. 720ml by standard paper cup)
- 6 Eggs (for Katsudon): Poured over the sauce to cook, adding a soft texture.
- 1 Tbsp Cornstarch (for sauce): To thicken the sauce.
- 3.5 Tbsp Sugar: Balances the sweetness and enhances the savory notes.
- 1 tsp Ground Pepper: Adds a subtle touch of spice to the sauce.
- 3 Tbsp Mirin (Sweet Rice Wine): Removes any raw taste and softens the sauce’s flavor.
- 1 Ladle Soy Sauce: Forms the base flavor of the sauce. (Approx. 180ml by standard paper cup)
- 1 Tbsp Oyster Sauce: Adds umami and depth to the sauce.
- 1/2 Stalk Green Onion: Adds a savory aroma to the sauce and is used as garnish.
- 50g Radish: Added while simmering the sauce for a refreshing taste, then removed.
- 4 Ladles Water: To adjust the sauce consistency. (Approx. 720ml by standard paper cup)
- 6 Eggs (for Katsudon): Poured over the sauce to cook, adding a soft texture.
- 1 Tbsp Cornstarch (for sauce): To thicken the sauce.
- 3.5 Tbsp Sugar: Balances the sweetness and enhances the savory notes.
- 1 tsp Ground Pepper: Adds a subtle touch of spice to the sauce.
- 3 Tbsp Mirin (Sweet Rice Wine): Removes any raw taste and softens the sauce’s flavor.
Cooking Instructions
Step 1
First, carefully prepare the chicken tenderloin. Then, using a knife, make deep cuts into the meat. This allows the chicken to spread out more, ensuring it fries evenly and becomes extra crispy.
Step 2
Season the cut chicken tenderloin evenly with salt and pepper. This is a crucial step to enhance the chicken’s natural flavor and remove any undesirable odors.
Step 3
Now it’s time to coat the chicken. First, lightly dredge the chicken tenderloin in tempura flour (or all-purpose flour). Immediately after, dip it into the beaten egg. For an even crispier coating, mix about half a tablespoon of tempura flour or cornstarch into the egg wash. This helps the coating stick better.
Step 4
Coat the egg-washed chicken tenderloin generously with breadcrumbs. Press gently with your hands as you apply the breadcrumbs to ensure a thick and even coating. This step is key to achieving that satisfying crunch when fried.
Step 5
Now for frying. Maintain the oil temperature at around 160°C (medium-low heat) and fry the chicken for 4-5 minutes. Chicken tenderloin is thin and cooks quickly, so judging doneness by the golden-brown color of the coating is usually sufficient. Be careful not to fry at too high a heat, as the outside might burn before the inside is cooked.
Step 6
Place the well-fried chicken cutlets on a wire rack lined with paper towels to drain excess oil. This helps maintain their crispiness.
Step 7
Next, let’s make the delicious sauce! Start by placing roughly chopped green onions in a pan with a bit of oil. Sauté over medium-low heat until lightly browned. As the green onions cook, they release a sweet and savory aroma, enhancing the sauce’s flavor.
Step 8
Once the green onions are browned, add thinly sliced radish, soy sauce, oyster sauce, sugar, mirin, pepper, and water. Stir everything together, cover the pan, and simmer over medium heat for about 15 minutes. The natural sweetness from the radish and the aromatic essence from the green onions will add depth to the sauce.
Step 9
After 15 minutes, remove the radish and green onions from the sauce. Return the sauce to low heat and arrange the cut chicken cutlets nicely on top of it.
Step 10
Now for the star of Katsudon! Gently pour the beaten eggs over the sauce and chicken cutlets, letting them spread naturally around the cutlet. Immediately cover the pan and simmer over medium heat for about 2 minutes. The eggs will cook into a soft, custardy layer, adding a wonderfully tender texture.
Step 11
Serve the cooked chicken cutlet with the sauce over warm rice. Garnish with finely chopped green onions for a visually appealing and flavorful finish. Your homemade chicken cutlet rice bowl (Katsudon) is ready!
Step 12
Tip: While traditional Katsudon often involves simmering the cutlet in the sauce, this recipe cooks it briefly at the end with the egg to preserve the crispiness of the coating. This method also makes it easier to cut without the coating falling off.
Step 13
For an even crispier result, you can thicken the sauce using a cornstarch slurry. In the sauce made in step 8, mix 1 part cornstarch with 3 parts water to create a slurry. Add 2-3 tablespoons of this slurry to the sauce along with thinly sliced onions, and simmer while adjusting the consistency to your liking. Pouring this thickened sauce over the chicken cutlet can help prevent it from becoming soggy.
Step 14
Alternatively, for a cleaner presentation and to maximize crispiness, you can place the fried chicken cutlet on top of the rice first, then pour the sauce over it, and finally garnish with chopped green onions. This method keeps the cutlet crisp for longer.
Step 15
Your delicious chicken cutlet rice bowl is complete! Enjoy the wonderful combination of warm rice, crispy chicken cutlet, and flavorful sauce.
