• Chicken Katsudon
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Chicken Katsudon

Chicken Katsudon

$14.00 SGD
$14.00 SGD $14.00 SGD
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Product Information

Pre-breaded chicken katsu cutlets — the Japanese tonkatsu classic, made with chicken instead of pork.

Each cutlet is pre-breaded with traditional panko and frozen for instant cooking.

The home-cook's shortcut to authentic Japanese chicken katsu donburi (katsudon), katsu sandwiches (sando), or curry rice. A Singapore home-cook regular.

Why This Cut?

•      Panko-breaded for the authentic Japanese chicken katsu crunch

•      Pre-breaded: zero prep, instant Japanese-style chicken katsu dinner

•      Singapore home-cook repeat purchase

How To Serve?

•      Chicken katsudon: simmer in dashi-soy with onion, top with egg, over rice

•      Katsu sando: sandwich between fluffy white bread with tonkatsu sauce and cabbage

•      Japanese curry katsu rice: serve over rice with Japanese curry sauce

What You're Getting

Weight: 1KG

Packaging: 1 Pack, Sealed

Product State: Cooked & Frozen

Serves: 8 - 12

Shelf Life: Guarantee at least 60 Days upon receiving

Country Of Origin: Singapore / Malaysia

Cooking Methods

1. The Air Fryer Method (Fastest & Cleanest)

Air frying works incredibly well with Sin Li-Hin's breading because it forces the built-in oils to rapidly bubble up and crisp the exterior.

  • Temperature: Preheat your air fryer to 190°C.
  • Setup: Place the frozen cutlets in a single layer in the basket. Spray both sides lightly with a neutral cooking oil spray to help the panko brown evenly.
  • Timing: Air fry for 12 to 15 minutes, flipping the cutlets over at the halfway mark until the outside is deeply golden and whistling hot.

2. The Traditional Shallow Pan-Fry

If you want that rich, classic katsu flavor, a quick shallow fry in a skillet is the way to go.

  • Setup: Heat about 1.5cm of neutral high-smoke-point oil (like canola or corn oil) in a frying pan over medium-high heat until it reaches roughly 170°C to 180°C.
  • Timing: Slide the frozen cutlets carefully into the hot oil. Fry for 3 to 4 minutes per side. Don't rush it or move them around too much—let a firm, golden crust lock in before flipping. Drain on a wire rack or paper towels.

3. The Oven Bake

  • Temperature: Preheat your oven to 200°C.
  • Setup: Place a wire cooling rack on top of a baking tray. Lay the frozen cutlets on the rack—this allows hot air to circulate underneath the cutlet so the bottom doesn't get soggy.
  • Timing: Bake for 15 to 20 minutes until sizzling and crispy.

Storage Method

Keep Frozen below -18°C

Delivery Method

Delivered with our trusty fleet of refrigerated trucks. Arrives Cold, Always.