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Chicken sauce katsudon

Prep Time:

20 minutes

Cook Time:

8 minutes


2 servings



About the Recipe

All in all, I can't think of a more satisfying one bowl dish. The Japanese are fanatical about Bulldog sauce on their katsu but if that doesn't hit the spot for you, then feel free to mix it up with some ketchup or even some mayo, if you prefer. As with the pork sauce katsudon dish, I tuck this chicken katsudon into a bed of lettuce rather than the Japanese habit of using shredded cabbage.


2 chicken breasts

1/8 tsp salt

1/8 tsp pepper

1 egg

40g plain flour

50g ‘panko’ breadcrumbs

150g lettuce*

450g cooked japanese rice

some Bull-Dog sauce

1/2 lemon

2 tsp toasted white sesame seeds (optional)

cling film

veg oil for deep frying

some kitchen paper

*soft shredded cabbage is always served with katsu-don in Japan, however the cabbage available in uk is quite a hard variety, so I used lettuce instead.


shred the lettuce finely

place the chicken breasts on a chopping board & tenderise them

coat the breasts in the plain flour, dip in the beaten egg, then coat well with breadcrumbs

heat 2cm of veg oil in a sauce pan, heat to 180’C and deep fry the “katsu” for 2 mins on each side

(be sure to adjust the heat to stop the oil getting too hot)

turn and fry the “katsu” for 2 mins more each side

(the frying time may need adjusting depending on the thickness of the chicken breasts)

to assemble the ‘katsudon”, put 1/2 the rice in a bowl & cover with a bed of lettuce

cut the “katsu” into 1cm slices & place on the lettuce

garnish with lemon wedges &  sprinkle over the sesame, then

drizzle with bull-dog sauce

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