Chicken Katsudon
- Ingredients
- 12
- Steps
- 6
- Category
- Mains
Ingredients
- 2 boneless chicken thighs
- Salt & pepper
- Flour
- Panko
- Oil (for frying)
- ½ cup chicken stock
- 2 tsp sugar
- 1 tablespoon soy sauce
- 2 teaspoons Mirin
- 3 large eggs
- ¼ cup onions
- Scallions (chopped for decoration)
Directions
- 1
Prep the chicken
- Pound chicken thighs with a mallet.
- Pat dry and season with salt and pepper.
- Set aside on a plate.
- 2
Prepare dredging stations
- Plate 1: flour
- Plate 2: beaten eggs
- Plate 3: panko breadcrumbs
- 3
Bread the chicken
- Dip chicken in flour → egg → panko (press firmly into the panko).
- 4
Fry the chicken
- Heat oil in a skillet over medium-high.
- Fry chicken thighs ~5 minutes per side until golden and fully cooked.
- Rest on a cutting board.
- 5
Make the sauce
- In a saucepan, cook onions until caramelized.
- Add mirin, chicken stock, soy sauce, and sugar.
- Bring to a boil, then turn off the heat.
- 6
Assemble
- Slice chicken into strips.
- Serve over rice.
- Pour onion sauce on top.
- Optional: add soft scrambled eggs.