A delightful twist on the classic Katsudon, featuring crispy chicken cutlets served over a bed of fluffy rice, topped with a savory onion broth.
Cook the rice according to package instructions and keep it warm.
Rinse the rice thoroughly before cooking to remove excess starch for a fluffier texture.
In a large pan, combine the onion slices, chicken broth, soy sauce, mirin, sugar, and ginger. Simmer over low heat for 15 minutes.
Slice the onions thinly for quicker cooking and better integration into the broth.
Beat the eggs in a bowl. In separate plates, place the flour mixed with salt and pepper, and the panko breadcrumbs.
Use one hand for wet ingredients and the other for dry to keep the process tidy.
Dredge the chicken in the flour mixture, then dip into the beaten eggs, and coat with panko breadcrumbs. Repeat the egg and panko steps for a double coating.
Double coating ensures a thicker, crunchier crust.
Heat oil in a frying pan over medium heat. Fry the chicken until golden brown on both sides. Drain on paper towels.
Maintain a consistent oil temperature to avoid soggy or burnt coating.
Dip the fried chicken briefly into the simmering broth to absorb flavor, then slice into strips.
Do not soak the chicken for too long to retain its crispiness.
Serve the sliced chicken over the warm rice, ladle the onion broth over the top, and garnish with chopped scallions.
Serve immediately to enjoy the contrast of textures and flavors.
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