Name: Oyako Katsu (Japanese - Main Course )
Cuisine: Japanese
Ingredients: Chicken thigh fillets - 500g (500g); All-purpose flour - 100g (100g); Panko breadcrumbs - 100g (100g); Eggs - 2 (2); Soy sauce - 3 tbsp (3 tbsp); Mirin - 3 tbsp (3 tbsp); Chicken stock - 300ml (300ml); Sugar - 1 tbsp (1 tbsp); Onion - 1 large (1 large); Vegetable oil - 500ml (500ml); Cooked rice - 4 cups (4 cups)

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Oyako Katsu (Japanese - Main Course) Recipe

A variation of the popular Japanese dish Katsudon, Oyako Katsu features breaded and deep-fried chicken cutlets (katsu) simmered in a flavorful sauce along with beaten eggs and onions, all served over a bed of rice. It offers a satisfying combination of crispy textures and savory flavors.

Ingredients:

Chicken thigh fillets - 1.1lb (500g)
All-purpose flour - 1 cup (100g)
Panko breadcrumbs - 3.5oz (100g)
Eggs - 2
Soy sauce - 3 tbsp
Mirin - 3 tbsp
Chicken stock - 1.25 cups (300ml)
Sugar - 1 tbsp
Onion - 1 large
Vegetable oil - 2 cups (500ml)
Cooked rice - 4 cups

Instructions

Cut chicken into small pieces. Season with salt.
Dredge chicken in flour, shake off excess. Dip chicken into beaten eggs, then coat with breadcrumbs.
Heat oil in a large frying pan over medium-high heat. Fry chicken until golden brown, turning once. Drain on paper towels.
In another pan, sauté sliced onion until soft. Add chicken stock, soy sauce, mirin, and sugar. Stir to combine.
Add fried chicken to the pan with the sauce. Simmer for 5 minutes.
Beat 2 eggs in a bowl. Pour the eggs over the chicken mixture. Cover and cook until the eggs are set.
Scoop rice into bowls. Top with Oyako Katsu. Serve hot.

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