Chicken Katsudon

Source

Ingredients

Display units in Metric

1	lb.	boneless chicken breast or chicken tenders
		salt & pepper
¹⁄₂	cup	all purpose flour
6		large eggs divided
1-2	cups	panko bread crumbs
		canola oil
1		onion medium
4		servings of rice cooked
		parsley
		SEASONING SAUCE:
1 ¹⁄₂	cups	chicken broth
3	Tbsp	mirin
3	Tbsp	soy sauce
3	Tbsp	sugar

PREPARE THE INGREDIENTS:

If using chicken breast, cut into about 1 inch slices, pounding to even thickness first if needed.

Beat two eggs in one small bowl, and four eggs in another small bowl.

Prepare three bowls for dipping the chicken ... (1) flour (2) two beaten eggs (3) and the panko bread crumbs.

Slice the onions.

Mix together the ingredients for the SEASONING SAUCE: chicken broth, mirin, soy sauce, and sugar.

COOKING STEPS:

Sprinkle the chicken slices with salt and pepper, then coat with flour, then beaten egg, then with the panko.

Heat 1/2 inch of oil in a frying pan (I used my 10-inch cast-iron skillet) and deep fry until golden brown, turning until evenly browned. Take out the chicken and set on plate lined with paper towels. Drain oil, leaving enough for frying the onion next.

In the frying pan, bring the Seasoning Sauce and the onion to a boil.

Lower the heat to medium and cook onion until wilted.

Add the cooked chicken to the frying pan and turn the heat to medium high.

Pour the four beaten eggs evenly over the cooked chicken.

When the eggs are half cooked, add the parsley and turn off the heat.

Serve the rice into the donburi bowls, and carefully dish a portion of the chicken and egg mixture on top of the rice.

NOTE: Best served with authentic Japanese rice (Nishiki medium grain rice is what I use), and best with chopsticks!

PREPARE THE INGREDIENTS:
If using chicken breast, cut into about 1 inch slices, pounding to even thickness first if needed.
Beat two eggs in one small bowl, and four eggs in another small bowl.
Prepare three bowls for dipping the chicken ... (1) flour (2) two beaten eggs (3) and the panko bread crumbs.
Slice the onions.
Mix together the ingredients for the SEASONING SAUCE: chicken broth, mirin, soy sauce, and sugar.
COOKING STEPS:
Sprinkle the chicken slices with salt and pepper, then coat with flour, then beaten egg, then with the panko.
Heat 1/2 inch of oil in a frying pan (I used my 10-inch cast-iron skillet) and deep fry until golden brown, turning until evenly browned. Take out the chicken and set on plate lined with paper towels. Drain oil, leaving enough for frying the onion next.
In the frying pan, bring the Seasoning Sauce and the onion to a boil.
Lower the heat to medium and cook onion until wilted.
Add the cooked chicken to the frying pan and turn the heat to medium high.
Pour the four beaten eggs evenly over the cooked chicken.
When the eggs are half cooked, add the parsley and turn off the heat.
Serve the rice into the donburi bowls, and carefully dish a portion of the chicken and egg mixture on top of the rice.
NOTE: Best served with authentic Japanese rice (Nishiki medium grain rice is what I use), and best with chopsticks!

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