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Fried Chicken And Egg Rice Bowl (Chicken Katsudon)

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

Fried Chicken And Egg Rice Bowl (Chicken Katsudon)

Under 30 minutes


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 302
  • Fat 13g
  • Carbs 10g
  • Fiber 0g
  • Sugar 5g
  • Protein 36g

Estimated values based on one serving size.


  1. First, salt and pepper the chicken breast, dredge in flour, then egg and coat in panko.
  2. Deep-fry until chicken is done, brown and crispy. Slice and set aside.
  3. In a small pan over medium heat, add onions, stock, soy sauce, sake, mirin, and sugar. Bring to a boil.
  4. 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.
  5. Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori.
  6. Nutrition Calories: 6078 Fat: 513 grams Carbs: 284 grams Fiber: 9 grams Sugars: 24 grams Protein: 96 grams
  7. Enjoy!
  8. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
Fried Chicken And Egg Rice Bowl (Chicken Katsudon)