Empty My Fridge
Chicken Katsudon
Ingredients
- Chicken breast · boneless skinless2
- Saltto taste
- Black pepper · groundto taste
- Egg · beaten4
- Flour½ cups
- Breadcrumb1 ½ cups
- Vegetable oil · for frying
- Onion · thinly sliced½
- Dashi1 cup
- Soy sauce3 tbsp
- Mirin2 tbsp
- Rice · cooked, for serving
- Scallion · thinly sliced, for garnish
- Shichimi togarashi · for garnish
Instructions
- Season both sides of the chicken with salt and pepper.
- In a shallow bowl, whisk the eggs, flour and water into a batter. Put the panko in a second shallow bowl.
- Dip each chicken piece in the batter, then coat it in panko, making sure every part is covered.
- Pour oil to a depth of ½ inch into a medium skillet and heat over medium until bubbles form around a wooden chopstick placed in the oil.
- Fry the chicken for 3–4 minutes per side, until crispy, golden brown and reaching 165°F internal temperature. Drain on paper towel, then cut into strips.
- Put the onion, dashi, soy sauce and mirin in a medium skillet and bring to a simmer over medium heat. Cook for 4–5 minutes, until the onion softens.
- Lay the chicken strips over the onion mixture. Pour the beaten eggs over the top, cover and cook for about 1 minute, until the eggs are gently set but still soft.
- Serve over steamed rice and garnish with scallions and shichimi togarashi.
Summarized from Tasty's video. Watch it for the details.
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