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Fried Chicken And Egg Rice Bowl (Chicken Katsudon)

Name: Fried Chicken And Egg Rice Bowl (Chicken Katsudon)
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 chicken breast; pepper, to taste; salt, to taste; flour; 1 egg; panko breadcrumb; oil, for deep-frying; ½ cup onion, sliced; ⅔ cup chicken stock; 1 ½ tablespoons soy sauce; 1 ½ tablespoons sake; 1 ½ tablespoons mirin; ½ tablespoon sugar; 2 eggs, beaten; rice, cooked; scallion, chopped; nori, shredded

By Tasty35 min2 servings

Indulge in the simplicity of our Chicken Katusdon recipe, a delightful Fried Chicken and Egg Rice Bowl that serves as the epitome of comfort food. This fuss-free dish effortlessly combines fried chicken, onions, and eggs with a drizzle of scallions and nori on top, creating a mouthwatering Japanese meal perfect for a cozy night in or a quick lunch. You can substitute pork for Katsudon or just mix the chicken all together without frying for Oyakodon.

Instructions

1
First, salt and pepper the chicken breast, dredge in flour, then egg and coat in panko.
2
Deep-fry until chicken is done, brown and crispy. Slice and set aside.
3
In a small pan over medium heat, add onions, stock, soy sauce, sake, mirin, and sugar. Bring to a boil.
4
Add the sliced fried chicken, pour in the eggs around the chicken. Cover with a lid and cook until eggs are at your desired doneness.
5
Slide the egg and chicken over cooked rice, garnish with chopped scallions and shredded nori.
6
Nutrition Calories: 6078 Fat: 513 grams Carbs: 284 grams Fiber: 9 grams Sugars: 24 grams Protein: 96 grams
7
Enjoy!