Sunday, September 9, 2012

Chicken Katsu Don

Chicken Katsu

Recipe by Caroline Phelps

Chicken katsu with rice and basil

Packed with sweetness and umami, chicken katsu is a very traditional and popular dish. Easy to prepare, it's the perfect comforting dish to share with your family. Another great dish men love to eat as well!
(4 servings)

  • 3/4 lb boneless chicken breasts, cut in half in thickness and in size
  • all purpose flour
  • 3 large eggs
  • panko breadcrumbs
  • oil for deep-frying
  • 1/2 medium size onion, thinly sliced in half moons
  • handful fresh basil (or flat leaf parsley)
  • 1 cup dashi stock
  • 2 tsp granulated sugar
  • 2 tbsp sake
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • cooked Japanese rice

Cooking Directions
  1. Dip the chicken pieces in the following order: flour, egg (use one egg) and panko.
  2. Heat oil in a large pan to 350 degrees (180c).
  3. In another large pan, put the sliced onions, dashi, sugar, sake, soy sauce and mirin, and simmer until onions are tender and translucent (about 5 minutes).
  4. In a small bowl, whisk the remaining 2 eggs.
  5. Fry chicken pieces until golden brown. Add the chicken to the onions, pour the eggs around the chicken, over the onions, and cook for a minute or two. Sprinkle basil or parsley on top, turn the heat off when eggs are cooked through.
  6. Serve with rice.

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