Chicken Katsudon

Directions

• Slice chicken into cutlets, tenderize, and season with salt and pepper.
• Set up a dredging station with 3 containers—one for flour, one for eggs, and one for panko.
• Pour oil to a depth of 3 inches in a pot and heat to 350 degrees.
• While the oil is heating, coat each chicken cutlet with the flour, dusting off any excess. Next, dip them into the whisked eggs, then pack each cutlet with panko, pressing down firmly so the breadcrumbs will stick.
• Once all the cutlets are breaded, place them in the oil and fry for about 4-5 minutes, until golden brown and crispy. Remove and soak up any excess oil with a paper towel.
• Slice the chicken into strips and set aside until you are ready to assemble your bowl.
• To make the sauce, add soy sauce, brown sugar, and dashi stock to a small pot. Place the pot over medium heat and cook until the sugar completely dissolves.
• For the egg topping, pour about 1/2 cup of the sauce in a small skillet on medium heat. Once the sauce begins to simmer add in the whisked eggs. Cook until the egg is set, about 1 minute. Repeat for each serving.
• Assemble your bowl- first the rice, then the egg, and finally the chicken katsu.