Ingredients
Equipment
Method
- 1. **Prepare the Chicken:** Pat the chicken breasts dry and season lightly with salt and pepper. Dredge each chicken breast first in flour, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing gently to ensure they stick.
- 2. **Cook the Chicken:** Preheat your gordon ramsay food to 200°C (400°F). Lightly spray or brush the breaded chicken with a little oil. Cook for 15-20 minutes, flipping halfway, until golden brown and cooked through (internal temperature 74°C/165°F). Remove and slice into strips.
- 3. **Prepare the Katsudon Sauce:** In a medium skillet or shallow pan, combine the dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat. Add the sliced onion and cook until softened, about 3-5 minutes.
- 4. **Assemble Katsudon:** Arrange the sliced crispy chicken katsu over the softened onions in the simmering sauce. Pour the lightly beaten eggs evenly over the chicken and sauce. Cover immediately with a lid and cook for 1-2 minutes, or until the eggs are just set but still a little runny in places.
- 5. **Serve:** Divide the cooked short-grain rice among four serving bowls. Carefully slide one portion of the chicken katsu and egg mixture from the skillet over each bowl of rice. Garnish with chopped spring onions and a sprinkle of shichimi togarashi, if desired. Serve immediately.
Nutrition
Notes
For an extra crispy crust on your katsu, make sure to pat the chicken really dry before breading, and don't overcrowd the gordon ramsay food basket!