00:00Crispy panko crunch, a sweet dashi-soaked broth,
00:03and molten egg draped over steaming rice.
00:06This is chicken katsudon.
00:08Here's exactly how to nail it at home.
00:10If you like a printable version of this recipe,
00:13just google chicken katsudon statue to find it on my website.
00:17Take about 350 grams plus of boneless chicken thigh
00:21and lay it out on your cutting board.
00:24Traditional katsudon uses pork, that's the classic,
00:26but it doesn't always have to be the case.
00:30Now, you can absolutely use chicken breast if you prefer something lighter,
00:34but thigh, thigh stays succulent, it's juicier, more flavourful,
00:39and honestly, way more forgiving if your timing isn't perfect.
00:43Score the thickest parts of the flesh with the tip of your knife or kitchen scissors,
00:48just shallow cuts to help the surface more or less even.
00:52And remove the tendons if you want to.
00:56Once it's more or less even, cut the thigh in half, one piece per serving.
01:02Set a heavy pot over medium heat and pour in enough neutral high smoke point oil for deep frying.
01:09I personally use rice brown oil all the time.
01:12Bring it up to 170 degrees Celsius, which is 338 degrees Fahrenheit.
01:18All right, assembly line time.
01:21Grab two wide plates or containers.
01:24On the first one, mix together one tablespoon of cake or all-purpose flour and half tablespoon of cornstarch.
01:32This is your dusting mixture.
01:35On the second plate, spread out 60 grams of panko breadcrumbs.
01:40That's about one US cup or half a cup per cutlet.
01:44Japanese panko is coarse and airy, and when it hits hot oil, it fries into the iconic shattery crunchy coating.
01:52I'm using dry panko today.
01:55And if you want, you can make homemade panko using old bread easily.
02:00In a pinch, you can use your regular breadcrumbs, but the texture will be slightly different.
02:06Next, crack one egg into a mixing bowl and add five tablespoons of cake or all-purpose flour,
02:13and three tablespoons of water.
02:15Whisk it all together until you have a thick, smooth batter.
02:19I usually apply these in separate layers for pork, but I find batter is preferable for chicken
02:26as the surface is smoother yet more irregular.
02:29It acts like glue, helping the panko form a crunchier coat that really adheres to the chicken.
02:36Now, pat the chicken thighs dry.
02:39Season both sides of each cutlet with a pinch of salt and a crock of black pepper.
02:46Now, take the first piece and place it in your flour-cornstarch mixture.
02:51Then, lift it up and shake off any excess.
02:55Dip it fully into the batter, making sure it's completely coated.
02:59Then, lift it out and let the drips fall back into the bowl.
03:04Immediately, transfer it to the panko and press both sides firmly with your palm.
03:10Really embed those crumbs, as loosely coated panko will just fall off drying and frying.
03:17Repeat with the second piece.
03:19The moment your last piece is coated, gently lower the first cutlet into the preheated oil,
03:25laying it away from you to avoid any splatter.
03:29Because I get asked all the time, I'm gonna show you my pot.
03:33This is what's called a tempera pot.
03:35Mine has a thermometer, which is extremely helpful for maintaining a consistent temperature throughout.
03:41I've put a link in the description if you're interested.
03:44Fry each cutlet for about 3 minutes per side, 6 minutes total, at 160 to 170 degrees Celsius,
03:53which is 320 to 338 degrees Fahrenheit, turning halfway through.
04:00After both sides are golden, transfer the cutlets to a wire rack to rest for 2 minutes.
04:07Now, here's an important note.
04:08Rest them on a wire rack, not paper towels.
04:11Paper towels might seem logical, but they actually trap steam underneath,
04:16making the bottom crush soggy.
04:17A wire rack lets air circulate, keeping everything crispy.
04:21While they rest, crank your oil temperature up to 180 degrees Celsius, which is 356 Fahrenheit.
04:29After 2 minutes of resting, give each cutlet a final 30 to 60 second dunk in the hot oil.
04:37This second fry is what gives you the burnished restaurant-quality amber color.
04:42This makes all the difference.
04:44Transfer them back to the wire rack.
04:47Now, if deep frying at home just isn't your thing, I honestly, I get it.
04:52You can absolutely make this with oven-baked chicken cuts instead.
04:55I've got a video tutorial, if you're interested.
04:59Pour 150ml of dashi stock into a medium-skillet or shallow saucepan,
05:04ideally something with a lid, because you'll need that later.
05:07Dashi is what creates depth and gives the dish its authentic Japanese soul.
05:13You can make it fresh with kombu and bonito flakes,
05:16or for convenience, use tea-back-style dashi packet or instant dashi granules.
05:21But for granules, they add quite a bit of flavour more than the other two,
05:26so you might want to consider reducing chicken bouillon powder a bit later.
05:30Either way, don't skip it.
05:32Dashi is the backbone of gaston.
05:34Say over medium heat, once it starts to steam and bubble.
05:38Stir in 3 tablespoons of mirin, 1 tablespoon of light brown sugar,
05:42and 1 teaspoon of Asian-style chicken bouillon powder.
05:45Chicken bouillon powder varies quite a bit by brand.
05:49Mine is 1 teaspoon per 200ml, but if yours is more concentrated,
05:53like 1 teaspoon per 300ml or 1 cup, use a little less to avoid over-salting.
06:00You can always adjust later.
06:01Stir until everything is dissolved, then toast in half an onion, thinly sliced.
06:07Let those onion slices simmer until they turn soft and translucent, about 3-4 minutes.
06:13You want them tender and sweet, not too crunchy.
06:17Today, I'm using a standard 24cm pan to cook two servings at once.
06:24But if you want the perfect presentation, you could use an oyakonabe like this,
06:29or a tiny skillet to cook each portion individually.
06:33It certainly looks refined, but that also means splitting the sauce and onions, and cooking in chefs.
06:40Pour 4 teaspoons of Japanese soy sauce into your simmering onion broth.
06:45That's koku shoyu, the standard Japanese soy sauce.
06:49Give it a stir.
06:50While the broth absorbs the savoury depth,
06:53grab your rested chicken cutlets and slice them crosswise into strips.
07:00Lay the katsu strips over the onions in a single layer.
07:04If you're making multiple portions in one large pan, arrange them in a way that's easy to divide later.
07:11At this point, if you want to check the seasoning, now's the time.
07:15The broth should taste slightly strong on its own because the egg and rice will mellow everything out later.
07:22If it's too strong, splash in a bit of hot water, need more depth, attach more soy sauce.
07:27Too sharp, a pinch more sugar to balance.
07:30Now we're going to cook the eggs in two stages.
07:33Whites first, then yolks.
07:35This prevents the rubbery overcooked texture when you dump everything in at once.
07:40Separate three eggs, putting the whites in one bowl, and the yolks in another.
07:46Whisk the egg whites until those thick, ropey strands break down into a horrible consistency.
07:52Now drizzle them in a slow spiral around the edges of the pan.
07:57Avoiding pouring directly over the chicken at first, let them flow around and underneath.
08:03Immediately cover with a lid and let steam work its magic for about one minute.
08:08The whites will set into soft, billowy cloves.
08:12Now lightly beat the yolks just enough to break them up and pour them in the same circular motion around
08:19the pan.
08:20Cover again, then turn off the heat completely.
08:23Let the residual steam.
08:24Gently cook the yolks over the next 60 to 90 seconds.
08:28This leaves them molten and glossy rather than rubbery.
08:33Grab two bowls and scoop in your hot steamed Japanese short grain rice.
08:37Medium grain caro works too.
08:39For an extra touch, sprinkle some kizami nori over the rice to create a flavorful bed.
08:45This is optional but it adds a nice layer of oceanic contrast.
08:50Use a spatula or large spoon to gently lift half the chicken, onions and egg mixture from the pan.
08:57Let any excess sauce drip back, then carefully slide it over one bowl of rice.
09:03Spoon a few tablespoons of the remaining savory broth over the top.
09:07Finish with a generous sprinkle of finely chopped green onions for freshness and color.
09:14And there you have it, chicken katsudon.
09:16It's a don that brings the comfort of the sweet savory egg,
09:20but with a satisfying volume over fried chicken.
09:23Pure indulgence.
09:25Want even more delicious recipes?
09:27Grab my free cookbook from the link in the description.
09:31Okay, let's go over the ingredients one more time.
09:34And if you're ready to cook, grab the written instructions by clicking the
09:37full recipe box with a picture that's about to pop up on your screen.
09:52That's a wrap.
09:53You can find a full printable version of this recipe on my website,
09:57linked right here on the screen.
09:58It has all the extra details to help you get it perfect every time.
10:02If you enjoy this, check out my ultimate playlist.
10:04And next week, I'll make it mentaiko passed up.
10:07Hit subscribe so you don't miss it.
10:09See you then.
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