We've used free range chicken breasts to recreate this popular Japanese dish. Panko crumbed and served with rice onion gravy and egg to finish. Super fun to cook.
30 Minutes. Dairy Free. Delish! A Japanese classic for the whole family.
2 x 180g free range skinless chicken breasts
3 free range eggs
1/2 cup panko breadcrumbs
1 natural chicken stock cube
1 tablespoon dark soy sauce
1 tablespoon brown sugar
1 brown onion
1 spring onion
3/4 cup long grain rice
(olive oil, salt and pepper not included)
Using absorption method, cook the rice. Place it in a saucepan with 1.5 cups cold water. Bring to the boil until air bubbles have formed and liquid has absorbed. Cover pot with a lid, remove from heat and set aside for a minimum of 15 minutes.
Cut & crumb chicken
Place chicken flat on a board and cut it to half it's thickness by running the knife through the centre of the chicken parallel to the board. Spread panko breadcrumbs on a large plate and combine with salt and pepper. Whisk 1 egg into a bowl and dip each piece of chicken into the egg and then then panko breadcrumb mix. Press each side of chicken into the crumbs to get a nice even coat.
Place a large heavy-based fry pan on a medium to high heat. Add enough oil to generously cover base of pan. Once oil has heated through, cook chicken for 2 minutes each side until golden brown. Do not over crowd the pan. Transfer chicken to plate lined with a paper towel to absorb excess oil after cooking.
Make katsu sauce & serve
While the chicken is cooking, boil kettle and then combine stock cube with 1 cup of water to dissolve. Peel, halve and slice 1/2 onion into 5cm strips. Whisk the remaining eggs into a bowl. Once stock is dissolved, use 1/3 cup of stock and combine with the soy and sugar. In the same fry pan used to cook chicken, add a tablespoon of oil and place on a medium to high heat. Cook onion for 8 minutes until soft. Then add stock mixture and bring to a rapid boil. Then top with the chicken, pour over the egg, cover with lid (or foil) and cook until the egg has set allow approximately 5 minutes. Divide rice among serving bowls. Slice chicken into 2cm strips in the pan and use a spatula to gently lift Katsu and place it on the rice. Sprinkle with finely sliced spring onion.
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