Chicken Katsu

• 3/4 pounds Boneless Chicken Breasts, Cut In Half In Thickness And In Size
• 3 whole Large Eggs, Divided Use
• 1/2 cups Panko Breadcrumbs
• 1/2 cups All-purpose Flour
• Oil For Deep Frying
• 1/2 whole Medium Size Onion, Thinly Sliced In Half Moons
• 1 cup Dashi Stock
• 2 teaspoons Granulated Sugar
• 2 Tablespoons Sake
• 2 Tablespoons Soy Sauce
• 2 Tablespoons Mirin
• 13 cups Or A Handful Of Fresh Basil (or Flat Leaf Parsley)
• Cooked Japanese Rice, For Serving

1. Put one of the eggs into a shallow bowl and beat them.
2. Put the panko breadcrumbs in another shallow bowl.
3. Put the flour in yet another shallow bowl.
4. Dip the chicken pieces into the dredging ingredients in the following order: flour, egg and panko.
5. Set the dredged chicken aside on a plate.
6. Heat oil in a large pan to 350 F (180 F).
7. Use enough oil so that the chicken will be fully covered.
8. In another large pan over medium heat add the sliced onions, dashi, sugar, sake, soy sauce and mirin and simmer until onions are tender and translucent (about 5 minutes).
9. In a small bowl, whisk the remaining 2 eggs.
10. Set them aside.
11. Once the oil is hot add the dredged chicken pieces and fry until golden brown on both sides.
12. When done, remove the chicken from the oil.
13. Add the chicken to the onion mixture, pour the beaten eggs around the chicken, over the onions, and cook for a minute or two.
14. Sprinkle basil or parsley on top and cook until the eggs are cooked through.
15. Serve with rice.

chicken breasts, eggs, breadcrumbs, allpurpose, onion, stock, sugar, sake, soy sauce, mirin, handful of fresh basil

Taken from tastykitchen.com/recipes/main-courses/chicken-katsu/ (may not work)