Ok so here's the deal.
During this lockdown season... I mean come on it's been 3 whole months since I've been cooped up at home and i have cravings all the time on normal days. So one fine day I was craving for chicken katsudon after seeing a friend posted on instagram a photo of her meal which was chicken katsu curry rice.
It was my first attempt at making this but it was a success! My husband loved it! Although I made it a bit too salty hahaha so here's the recipe for a wonderful chicken katusdon!
Firstly use japanese rice to cook if you can get it at your nearest supermarket because it makes a HUGE difference.
Homemade Teriyaki Sauce:
1/2 cup of soy sauce
1/2 cup of water
2 inches of ginger(pounded or finely chopped)
1/2 teaspoon of garlic powder(alternatively you may use 1 teaspoon of ground garlic)
5teaspoons of packed brown sugar
1 tablespoon of honey(or more to suit your taste)
Method:
Pour everything into your pot and heat it up until everything is dissolve. You may add cornstarch slur to thicken the sauce for other uses but for this chicken katsudon it is not necessary.
Chicken Katsu:
1 whole chicken breast(cut in half)
1 egg
1 cup of all purpose flour
1 cup of breadcrumbs
2 tablespoon of salt
Method:
Firstly pat dry the chicken breasts with a kitchen towel and salt it lightly on both sides and leave for 10-15 minutes. What this does is it takes the moisture out of the chicken and also seasons it so that you won't need to add any more salt to taste. Be careful not to use too much salt and to leave it too long else it will be salty.
Once you've marinated the chicken for 10-15minutes, You will find that there is a lot of water coming out from the chicken. Pat dry chicken again with kitchen towel.
Heat up your oil.
While waiting for oil to be hot, beat 1 egg in a bowl, and separately prepare the breadcrumbs and all purpose flour in another bowl separately.
When oil is hot enough, dip the chicken breast in flour and cover it fully before dipping in egg and dipping it in breadcrumbs. Coat fully with breadcrumbs and fry.
Set aside to cool before cutting the chicken cutlet into thick slices.(however thick or thin you want.)
Chicken Katsudon:
1 onion(sliced)
2 tablespoon of oil
Chicken Katsu
Teriyaki sauce
1-2 eggs
Method:
Heat up the oil and sauté the onions until it has slightly browned around the edges.
Add 3tablespoons of teriyaki sauce, more to taste. Let it simmer and thicken about 1-3minutes.
Add the chicken cutlet into the pan as nicely as you can to make it more presentable.
Add beaten egg over the sauce and slightly over the chicken.
Lower down the heat and close the pan with a lid to let the egg cook for about 1-3 minutes(more if needed)
Serve over a bowl of rice!
AND we're done! I hope you made it through!
