Chicken Katsudon

Manique Abayasekara
11 hours ago
2 min read

Chicken katsu is a Japanese-style fried chicken cutlet, breaded with panko breadcrumbs, crispy on the outside and tender on the inside, typically served with tonkatsu sauce and rice.

Ingredients

200g chicken tenders

Salt

Freshly ground black pepper

1/4 cup all purpose flour

3 egg (1 for chicken katsu, 2 for donburi)

1 cup Panko (Bread crumbs Japanese)

Oil for deep frying

1/2 onion

2 servings cooked rice

Mitsuba (Japanese wild parsley)

Ichimi togarashi (Japanese spice - red chili pepper powder)

Seasonings

2/3 cup dashi stock

1 ½ Tbsp. sake

1 ½ Tbsp. mirin

1 ½ Tbsp. soy sauce

1 ½ tsp. sugar

Method

Dust salt and pepper on chicken tenders and dredge in the flour, the beaten egg (1 egg) and the panko.

Heat ½ inch of oil in a frying pan and deep fry at 350F (180C) until golden brown. Take out the

chicken and drain extra oil on paper towel.

Slice onion and make dashi stock.

In a frying pan, bring Seasonings and onion to a boil. Lower the heat to medium and cook onion until wilted.

Put chicken katsu in it and turn the heat up to medium high heat. Pour and distribute beaten egg (2 eggs) evenly.

When egg is half cooked, add mitsuba and turn off the heat. Serve rice in a Donburi bowl and put Chicken and egg mixture on top. Serve with Ichimi togarashi (chili pepper) on the side.