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Lunch / Dinner

Japanese Fried Chicken

If you like fried chicken, rice, and “gravy,” then this meal is for you. Based on a Japanese fast food dish called katsudon [KAHT-soo-dohn], it’s one of several in the “donburi” [dohn-boo-REE] family, which literally means “rice bowls.”

Start with the rice and sauce — they’ll cook while you prepare the chicken. To do that, pound the chicken into cutlets. Don’t pound too hard — you want them thin but not over-tenderized. Coat the cutlets in flour to seal them, then in egg so the panko sticks, and last in panko for the best crispness.

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Ingredients

FOR THE SAUCE, SIMMER:

FOR THE CHICKEN, SLICE:

COMBINE:

FRY:

Test Kitchen Tip

To ensure a crisp crust, be sure to heat the oil before frying the chicken.

Instructions

For the sauce, simmer broth, onion, soy sauce, mirin, ginger, garlic, brown sugar, sesame oil, and pepper flakes in a saucepan over medium-low heat until onion is soft, about 20 minutes. Stir in lemon juice and season with black pepper; keep warm.

For the chicken, slice breasts crosswise into two pieces. Pound pieces between sheets of plastic wrap into ¼-inch-thick cutlets using the flat side of a meat mallet.

Combine flour, salt, and pepper in a shallow dish. Beat eggs with water in another shallow dish. Place panko in a third dish. Coat cutlets on both sides in flour, dip into egg (allowing excess to drip off), then dredge in panko.

Fry cutlets in two batches in a sauté pan over medium-high heat in 2 Tbsp. oil per batch, until browned and cooked through, about 3 minutes per side, adjusting heat as necessary.

Slice cutlets into strips and serve with Vinegar Sushi Rice and sauce.

Japanese-Fried-Chicken-Step1

Mirin, a staple in Japanese pantries, is a sweet, golden rice wine that’s low in alcohol.

Japanese-Fried-Chicken-Step2

To avoid crowding, fry cutlets two at a time, flipping as soon as they become brown and crispy

Nutritional Facts

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