Chicken katsudon is really a Japanese-style fried chicken cutlet grain bowl. Some restaurants prefer to serve the chicken katsu having a sweet tangy sauce that’s created using ketchup and Worcestershire sauce however i prefer mine with dashi stock, egg and onions.
My hubby enjoyed the chicken since the outdoors was crispy and also the inside was juicy. I loved it too since the oil sampled fresh (Irrrve never reuse oil), coating was light also it wasn’t greasy because it didn’t ooze oil after i required a bite.
A cost-effective Japanese meal that's simple to make in your own home. Certainly ideal for kids too! (Bon Apptit in Japanese)
A readers had lately requested me for tips about how to fry food and that i thought I'd just share a little more information on this publish.
I’m no expert in deep frying since i only get it done from time to time as everyone knows overeating foods that are fried isn’t ideal for us however these are a few rules which i observe faithfully (after a little hard training) simply to make certain the frying process is easy for me personally and that i won’t finish up scalding myself or doing more clearing up.
- Use oil which has a high heating point for example sunflower, canola, peanut oil or soy bean oil. Don't use butter or essential olive oil.
- Make certain the chicken is dry before seasoning and breading it. This really is very important particularly if you thaw frozen chicken meat (get it done within the fridge the night time before) or have a tendency to rinse the meat under running plain tap water before cooking. Only use sponges to dab the chicken on sides.
- Initially when i first began frying chicken, I usually ‘threw’ it rapidly in to the pot of herbal since i was frightened of getting the oil scalding my hands that was kinda ironic. This could not happened in case your chicken is perfectly dry. Also, because the ‘throwing’ action will clearly result in the oil splash, all you need to do would be to lightly slip the chicken in to the oil with a set of tongs. Don’t hesitate from the oil and mild action takes care of. By doing this, the oil won't splatter everywhere and won't dirty your whole oven hob too.
- Frying is better done in a oil temperature of 175-180 deg C. If you possess a cooking thermometer, make use from it. I don’t get one and so i gauged my oil temperature beginning with heating the oil over medium heat for approximately. 2 minutes after which tossing inside a pinch of breadcrumbs. When they bubble within the oil without turning brown quickly, then your oil is prepared for frying.
- As chicken cutlets are flat, you don’t need to use a whole wok of oil (too inefficient) to deep fry them. About 250ml sunflower oil will shallow fry two chicken cutlets, individually.
- Always drain your fried food on kitchen towels to soak up excess grease. This is to avoid them from getting saturated otherwise eaten immediately.
Alternatively, purchase a good deep fryer that could save you lots of hassle particularly if you have a tendency to fry a great deal in your own home.
Love this particular recipe!
Chicken Katsudon Recipe
Ingredients (serves 2)
2 boneless skinless chicken breasts (approximately. 300g), pat dry with kitchen towels
ocean salt freshly ground pepper
1/4 cup all-purpose plain flour
1 large egg, beaten
1/2 cup panko breadcrumbs
sunflower oil for frying
For that sauce:
200ml dashi stock
1 1/2 teaspoon mirin
1/2 teaspoon dark soy sauce
1/2 teaspoon light soy sauce
1 yellow onion, peeled sliced
4 eggs, gently beaten by 50 percent separate bowls (2 eggs per bowl)
Instructions
1. Season each side from the chicken with pepper and salt.
2. Dredge the chicken in flour and get rid of the surplus.
3. Dip the chicken within the egg mixture and coat fully with panko breadcrumbs. Put on a clear dry plate.
4. Heat oil in pan and shallow fry the chicken till exterior is golden brown and crispy. Transfer onto kitchen towels to get rid of excess grease.
5. Once the chicken has cooled slightly, slice into pieces.
6. To help make the sauce, combine dashi stock, mirin, dark and lightweight soy sauces inside a saucepan and produce to some boil.
7. Add onions and lower heat to simmer for around a few minutes. Split this onion mixture into two equal portions (separate sauce pans).
8. Pour 1 bowl of egg mixture into 1 area of the onion mixture and put the sliced chicken in the centre. Repeat using the other part of onion mixture.
9. Permit the egg to prepare slightly and switch from the heat.
10. Transfer the chicken and egg mixture on the top of steamed grain.
11. Garnish with spring onions and serve.