Chicken Katsu Oyakodon

I’m a huge fan of Japanese cuisine. I don’t mind having Jap food everyday, every meal (that’s if the wild boar doesn’t complain). I came across this dish at Swee San’s The Sweet Spot. It is another relatively simple meal to put together. The hardest part was frying the breaded chicken. As you know, I hate deep frying, don’t get me wrong, I LOVE deep fried food, just not the deep frying process in my kitchen. It often leaves my kitchen really greasy and the amount of oil just puts me off. Well..some things are better left unknown right.

Chicken katsu don

Oyakodon literally translates into “parent-and-child rice bowl dish”. The “parent-and-child” here is a poetic reflection of the presence of chicken and egg in this dish. Traditionally, oyakodon is prepared with chicken, egg, green onions, and other ingredients all simmered together in a sauce then served on top of a bowl of rice. Here, deep-fried chicken cutlet (katsu) was used, which made it even better.

Chicken katsu don 2


This was so good, maybe I should get a deep fryer just for this!

Ingredients: serves 2

  • Cooked rice enough for 2 people
  • 2 chicken legs – deboned
  • Salt
  • Pepper
  • plain flour – enough for coating chicken
  • 1 egg – lightly beaten
  • panko breadcrumbs – enough for coating chicken
  • oil for shallow frying/ deep frying

For sauce:

  • 1 large onion – sliced
  • 1 stalk spring onions – sliced, save some for garnish
  • 1/2 cup water
  • 1/2 tsp hon dashi
  • 2 tbs Kikkoman soy sauce
  • 2 tbs mirin
  • 1 tbs tonkatsu sauce
  • 2 eggs – lightly beaten


  • Sprinkle a bit of salt and pepper on both sides of chicken. Leave for about 10 mins.
  • Set up breading station: place flour, egg and panko on 3 separate plates.
  • One by one, dip chicken in plain flour, shake off excess flour, next coat chicken in beaten eggs, shake off excess egg then transfer to panko and coat thoroughly. Pour more panko on plate if not enough. Shake off excess panko then shallow fry or deep fry breaded chicken until golden brown on both sides. Drain on paper towels.
  • Heat up a bit of oil in another pan, add onions and fry until soft and translucent.
  • Add spring onions, water, hon dashi, soy sauce, mirin and tonkatsu sauce and turn the heat to high. When the mirin mixture comes to a boil, add beaten eggs, turn the heat off and cover the pan, leave the eggs to cook in the residual heat for about 3-4 minutes.
  • Place cooked rice in bowls.
  • Cut chicken into strips, place on top of rice.
  • Pour egg mixture onto chicken strips.
  • Garnish with some spring onions.
  • Enjoy!