Chicken Katsudon

Ingredients

• Chicken breast

  Broilers or fryers, meat and skin, raw

  2 full small breast (both fillets) or 348g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Onions

  Sweet, raw

  70g

• Egg

  Whole, fresh eggs

  4 medium or 176g

• Wheat flour

  White, all-purpose, unenriched

  80g

• Bread crumbs

  Dry, grated, plain

  80g

• White wine

  Alcoholic beverage, table

  40g

• Chicken stock

  Soup, home-prepared

  500g

• Soy sauce

  Made from hydrolyzed vegetable protein

  40g

• Salt

  Table

  25g

• Sugar

  White, granulated sugar

  65g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

Directions

1. Fry chicken katsu. Heat up enough vegetable oil for deep frying in a pot. Place flour, 2 beaten eggs and panko breadcrumbs in three separate shallow bowls Dip each chicken breast into the flour, followed by the beaten eggs and finally, the breadcrumbs. Deep fry for 4-5 minutes, until cooked through. Set aside to drain, then slice.
2. Make sauce. In a shallow pan, heat 1 tbsp of vegetable oil over a medium heat. Saute the yellow onion until softened. Add dashi stock, soy sauce, sugar and mirin and simmer for 1-2 minutes. Pour in the beaten eggs in a circular motion, and turn off the heat.
3. Recipe by: Asian Food Network (source: https://asianfoodnetwork.com/en/recipes/cuisine/japanese/chicken-katsudon.html)