Tasty Food Affair
Chicken Katsudon
Chicken Katsudon
鸡肉胜丼
4.6 / 5.0
(5) 5 total reviews
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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
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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.
Looks good after cooking in air fryer. Tastewise is acceptable. Meat is thin, so more crust than meat with every bite. Meat seems a little mushy, as in the case of being over tenderised.
It has a slightly garlicy taste which we liked, Also very crispy
Chicken is tender and crispy using air fryer. Simple for home cook!
Flavoursome . Will definitely reorder.
220C in oven for 30min and it’s as good as any Katsu you eat at a restaurant.
My good buy. Just cook it with airfryer and it is ready to go with curry don.
- 5 stars: 4 (80%)
- 4 stars: 0 (0%)
- 3 stars: 1 (20%)
- 2 stars: 0 (0%)
- 1 star: 0 (0%)
Looks good after cooking in air fryer. Tastewise is acceptable. Meat is thin, so more crust than meat with every bite. Meat seems a little mushy, as in the case of being over tenderised.
It has a slightly garlicy taste which we liked, Also very crispy
Chicken is tender and crispy using air fryer. Simple for home cook!
Flavoursome . Will definitely reorder.
220C in oven for 30min and it’s as good as any Katsu you eat at a restaurant.
My good buy. Just cook it with airfryer and it is ready to go with curry don.