Oyako Katsu

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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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