Chicken Katsu Don Food

CHICKEN KATSUDON

Steps:

• 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.
• 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.

CHICKEN KATSUDON

Steps:

• If you are using leftover chicken katsu that's already been fried, you can proceed to step 3. Otherwise, go follow the instructions here for preparing and breading the chicken cutlets and come back to step 2 to fry it.
• Preheat 1 1/2-inches of oil to 355 degrees F (180 C). Fry the chicken, flipping it over at least once until the breading is golden brown (about 4-5 minutes). Transfer the katsu to a paper towel-lined rack and let it cool enough to handle.
• Cut the chicken katsu into 3/4-inch slices. Break the eggs into a bowl and lightly beat them.
• Slice the onion thinly and add it to an 8-inch non-stick omelet pan, along with the dashi, sake, soy sauce, and sugar.
• Bring the onion mixture to a simmer and cook them until they are tender.
• Add the sliced cutlets and let them cook until they've soaked up the sauce on one side.
• Flip the chicken over and continue cooking until they're warmed through and fully cooked.
• Drizzle the beaten egg evenly over everything.
• Gently mix the egg with tongs or chopsticks, ensuring it flows between each piece of chicken and then slam the pan against the stove (don't do this if you have a glass-topped stove) to help redistribute the uncooked egg.
• Turn off the heat and allow the residual heat to cook the egg until it starts to turn opaque, but is still creamy. If you want your eggs more thoroughly cooked, you can cover the pan with a lid before turning off the heat and let it steam.
• Serve over a bed of hot rice and garnish with mitsuba or scallions.

CHICKEN KATSU

Steps:

• For the katsu sauce: Stir together the ketchup, Worcestershire and soy sauce in a small bowl. Set aside.
• For the chicken: Set a wire rack in a baking sheet or line a large plate with a paper towel and set aside. Place the flour, eggs and panko into 3 separate large shallow bowls. Stir together 1 teaspoon salt and 1 teaspoon pepper in a small bowl and then sprinkle the mixture on both sides of the cutlets. Working with 1 cutlet at a time, dredge it in the flour, dip it into the eggs, and then coat it with the panko, gently pressing both sides into the panko to make sure it adheres well. Transfer the cutlet to a plate and repeat with the remaining cutlets.
• Heat the oil in a large skillet over high heat until it reaches about 350 degrees F on a deep-fry thermometer. (To test for readiness, sprinkle a few pieces of panko into the oil. It should bubble vigorously.)
• Working with 2 cutlets at a time to prevent crowding, cook the chicken until golden brown on both sides, about 3 minutes per side. Transfer to the prepared wire rack or plate, season with salt and let rest for 2 minutes. Meanwhile, repeat with the remaining 2 cutlets. (See Cook's Note.)
• Slice each cutlet crosswise into 1/2-inch strips, lay on a bed of sliced cabbage and serve with the katsu sauce, rice and a lemon wedge.

CHICKEN KATSU

Steps:

• Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
• Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

CHICKEN KATSU

Steps:

• Trim the fat from the chicken thighs and filet them to uniform pieces approximately ½ inch thick. Combine the thighs with the salt, white pepper and garlic powder. Combine eggs and milk to make an egg wash. Place in a 9x13 pan.
• Combine eggs and milk to make an egg wash. Place in a 9x13 pan. Place the flour and panko in a separate 9x13 pan. Prepare a clean 9x13 pan or half sheet tray to hold the breaded chicken.
• Using the standard breading procedure, start by taking a piece of chicken, lightly dusting it in the flour. Then, place the dusted piece from the flour into the egg wash. Remove from the egg wash and allow the excess to drip off. Place the chicken into the panko and completely cover the top with more of the bread crumbs. Press the chicken well to allow the panko to fully adhere to the chicken. Remove the piece and place it on the clean sheet tray. Continue with the rest of the chicken, placing wax paper between the layers.
• To cook the chicken:.
• Place the canola oil into a heavy gauge 10 inch pot and heat to 325 degrees. Fry the chicken in batches until golden, approximately 5 minutes. Test the first piece for doneness. Drain on paper towels, a rack works well. Continue with the rest of the chicken. When the frying is done, after the chicken has rested ,take the chicken and slice into strips.
• Serve with Katsu sauce or sweet chili sauce.

HAWAIIAN CHICKEN KATSU

Steps:

• Open the chicken thighs and flatten with a rolling pin.
• Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter.
• Coat chicken in the egg batter, then the roll in panko crumbs.
• Fry in oil (maximum 325 degrees) until brown and crispy.
• To make sauce:
• Combine all ingredients and bring to a boil.
• Add cornstarch dissolved in water to thicken. Chill and serve.
• Cut chicken into strips and serve with sauce.

CHICKEN KATSU

Steps:

• Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
• Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
• Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.

CHICKEN KATSU

Steps:

• Prepare the tonkatsu sauce: In a small bowl, combine all of the ingredients and mix well. (Makes 2/3 cup.)
• Prepare the chicken: Fill a large cast-iron or heavy skillet with 1/3-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.
• Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.
• Season chicken cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.
• Gently lower 2 cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1 1/2 to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining 2 cutlets.
• Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.

CHICKEN KATSUDON

Steps:

• Preheat the deep fryer to 340 degrees (if you have a digital fryer) OR 350 degrees Fahrenheit (if your fryer has a dial). Use a fry thermometer to make sure the oil reaches the correct temperature.
• Cut the onion and mitsuba (Japanese parsley) into small pieces.
• Place flour in one tray and panko flakes in another tray.
• Pound the chicken with a meat tenderizer. This will soften the meat and flatten any bumps. It isn't necessary to flatten the meat very thinly! Afterwards, sprinkle salt and pepper on one side of the chicken.
• Crack the egg into a small bowl.
• Then put 1/4 of the egg into another bowl. Then beat the remaining 3/4 egg with a whisk.
• Add 1 teaspoon of water to the 1/4 egg. Whisk the egg and water together.
• Dredge the chicken in the flour. Shake off the excess.
• Then coat the chicken in the egg/water mixture.
• Afterwards, coat the chicken in the panko flakes.
• Place the chicken in the deep fryer and deep fry until golden brown and delicious. (About 3 minutes).
• Remove the chicken from the fryer and drain on a rack. Once cooled, cut chicken into 1 inch pieces.
• In a small pan, mix soy sauce, mirin, 2 tablespoons of water, dashi, sugar, and onion. Put the lid on the pot. Cook ingredients on medium heat. When it starts to boil, reduce heat to low and cook for 3 minutes.
• Add chicken to the sauce mixture. Then place the 3/4 beaten egg on top of the chicken. Put the lid on and cook for 20 to 30 seconds on high heat.
• Remove from the heat and add the mitsuba to the top of the chicken.
• Place the rice in a bowl and gently place the chicken/sauce mixture on top of the rice.