Chicken Katsu Don

Ingredients(for 1 rice bowl (approx. 350g per serving), standard kopitiam portion)

• 200g Boneless chicken breast (skinless, lean cut)
• 2 cups Cooked Japanese short grain rice (use local rice if preferred)
• 2 large Eggs (fresh kampung eggs)
• 1 medium Yellow onion (sliced thinly)
• 1/2 cup Wholemeal panko breadcrumbs (healthier than white panko)
• 1/4 cup Plain flour (for dredging)
• 2 tbsp Low-sodium soy sauce (for sauce)
• 1 tbsp Mirin or rice vinegar (use local rice vinegar for lower sugar)
• 1 tsp Sugar (optional; use less for reduced sugar) - optional
• 2 tbsp Canola oil (for shallow frying)
• 2 stalks Spring onion (chopped, for garnish) - optional

Instructions

1. 1

   Pound the chicken breast to even thickness. Season lightly with salt and pepper.

   3 minutes

   Even thickness ensures quick, uniform cooking.

2. 2

   Dredge each chicken piece in flour, dip in beaten egg, and coat with wholemeal panko breadcrumbs.

   4 minutes

   Press breadcrumbs gently for a crispier coating.

3. 3

   Heat canola oil in a non-stick pan over medium heat. Shallow fry chicken for 3-4 minutes per side until golden and cooked through. Drain on paper towels.

   8 minutes

   Use minimal oil and avoid deep frying to keep it light.

4. 4

   In another pan, add sliced onions with 3 tbsp water. Sauté until soft, then add soy sauce, mirin, and sugar. Simmer for 2 minutes.

   5 minutes

   Simmer gently to extract sweetness from onions.