Скачать или смотреть Chicken Katsudon

𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐊𝐚𝐭𝐬𝐮𝐝𝐨𝐧

Chicken Cutlet:
1-2 pcs chicken breast, butterfly cut
salt and pepper
1/2 cup all purpose flour
1 pc egg, beaten
1 cup panko breadcrumbs

Broth:
1/2 cup water
1/2 tsp dashi powder
1 tbsp soy sauce
1 tbsp mirin
1 tsp sugar
1 medium onion, sliced
2 pcs eggs, whisked

For Serving:
cooked rice
chopped spring onion
sesame seeds

1. Butterfly the chicken and gently pound with the back of knife. Season both side with salt and pepper.
2. In three separate plates, prepare your breading station (flour, beaten egg and panko). Coat the chicken with flour, then dip in the egg and finally coat with breadcrumbs, pressing gently to make sure the crumbs stick well.
3. Fry in medium heat for around 4 minutes per side or until golden brown. Let excess oil drip in wire rack.Then slice into strips.
4. In a separate pan, add the broth ingredients, except the eggs. Bring to a boil.
5. Whisk the eggs in a bowl, then evenly distribute half of it into the broth.
6. Place the sliced chicken cutlet on top. Pour the remaining egg on top and continue cooking for around 1-2 minutes. Top with chopped spring onion.
7. Serve on top of warm rice.

#Katsudon #ChickenKatsudon #HungryMomCooking