Chicken Katsu Don

Ingredients

• 2 chicken breasts (about 6 oz each), pounded flat
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 3 large eggs (1 for coating, 2 for topping)
• 1 medium onion, thinly sliced
• 2/3 cup dashi stock
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 cup vegetable oil for frying
• 2 cups steamed white rice
• 1 green onion, chopped (for garnish)

Instructions

1. 1

   Prepare three shallow bowls: one with flour, one with 1 beaten egg, and one with panko breadcrumbs. Season the chicken breasts with salt and pepper.

2. 2

   Dredge each chicken piece in flour, dip in egg, and coat thoroughly with panko, pressing firmly to adhere.

3. 3

   Heat vegetable oil in a skillet to 350°F (175°C). Fry the chicken cutlets for 3-4 minutes per side until golden brown and cooked through. Transfer to a wire rack to drain, then slice into strips.

4. 4

   In a small pan, combine dashi stock, soy sauce, mirin, sugar, and sliced onions. Bring to a simmer over medium heat and cook for 3-4 minutes until onions are tender.

5. 5

   Place the sliced chicken cutlets on top of the onions in the simmering broth.

6. 6

   Beat the remaining 2 eggs lightly. Pour them over the chicken and onions. Cover the pan and cook for about 1 minute until the eggs are set but still slightly runny.

7. 7

   Slide the chicken and egg mixture over a bowl of steamed rice. Garnish with chopped green onions and serve hot.