Chicken katsu
Fried chicken and egg over rice is the perfect starter meal for people new to Japanese cuisine.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 pound skinless, boneless chicken breasts
- all purpose flour, for dusting
- 3 large eggs
- 1/2 cup panko breadcrumbs
- Oil, for deep frying
- 1/2 medium onion, sliced into half moons
- 1 handful basil or flat leaf parsley, chopped
- 1 cup dashi stock
- 2 teaspoons granulated sugar
- 2 tablespoons sake
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 4 cups cooked Japanese rice
Instructions
- 1
Add oil to a pot and turn the heat to medium heat.
- 2
Dip the chicken pieces in the following order: flour, egg (use one egg) and panko.
- 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
When the oil reaches 350ºF, slowly add chicken pieces to it. Keep deep frying until they are golden brown. Take the chicken pieces out and rest them on paper towels to remove excess oil.
- 6
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.
- 7
Serve with rice.