Uncle Darin's Chicken Katsudon

Ingredients

• Chicken
• 1½ pounds boneless, skinless chicken thighs
• Paper towels
• ½ teaspoon kosher salt
• ½ cup all-purpose flour
• 2 large eggs, beaten (for breading)
• 2 cups Japanese panko breadcrumbs
• Neutral frying oil with a high smoke point (such as canola, vegetable, or rice bran oil)
• Katsudon Broth
• 1⅓ cups dashi
• 3 tablespoons soy sauce
• 3 tablespoons mirin
• 3 tablespoons sake
• 1½ teaspoons granulated sugar
• 1 medium yellow onion, thinly sliced (about ⅛ inch thick)
• For Serving
• 4 cups warm cooked Japanese short-grain rice
• 4 large eggs
• 2 green onions, thinly sliced
• Shichimi togarashi (optional)

Instructions

1. 

   1

   Prepare the chicken. Pat the chicken dry with paper towels. Trim any excess fat and, if needed, pound the thicker portions until each thigh is an even thickness. Season both sides with the kosher salt. Place the flour, beaten eggs, and panko into three separate shallow dishes. Coat each thigh in flour, dip into the egg, then press into the panko until evenly coated.

2. 

   2

   Fry the chicken. Pour enough oil into a large, heavy-bottomed skillet or Dutch oven to reach about 1 inch deep. Heat the oil to 345°F. Fry two pieces at a time, maintaining the oil between 340°F and 350°F, until the coating is deep golden brown and the chicken reaches 165°F, about 4–5 minutes per side. Transfer the chicken to a wire rack. Rest for 3–5 minutes, then slice into ¾-inch strips.

3. 

   3

   Prepare the broth. Stir together the dashi, soy sauce, mirin, sake, sugar, and sliced onion in a large skillet. Maintain a gentle simmer until the onions are tender and translucent, about 5–7 minutes.

4. 

   4

   Simmer the chicken. Arrange half of the sliced chicken over half of the onions and broth. Simmer just until warmed through and lightly coated with the broth. Repeat with the remaining chicken after finishing the first batch.

5. 

   5

   Finish with the eggs. Beat 2 eggs 6–8 strokes, leaving visible streaks of white. Slowly drizzle the eggs over the chicken and onions. Cover and cook until the eggs are mostly set but still glossy. Remove from the heat while the eggs are still slightly loose; they will finish cooking from the residual heat. Repeat with the remaining 2 eggs.

6. 

   6

   Assemble the bowls. Divide the warm rice among four serving bowls. Spoon a little broth over the rice, then top with the chicken, onions, eggs, and the remaining broth.

7. 

   7

   Serve. Top each bowl with sliced green onions and, if desired, shichimi togarashi. Serve immediately.