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1
Preheat the deep fryer to 340 degrees (if you have a digital fryer) OR 350 degrees Fahrenheit (if your fryer has a dial). Use a fry thermometer to make sure the oil reaches the correct temperature.
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2
Cut the onion and mitsuba (Japanese parsley) into small pieces.
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3
Place flour in one tray and panko flakes in another tray.
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4
Pound the chicken with a meat tenderizer. This will soften the meat and flatten any bumps. It isn't necessary to flatten the meat very thinly! Afterwards, sprinkle salt and pepper on one side of the chicken.
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5
Crack the egg into a small bowl.
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6
Then put 1/4 of the egg into another bowl. Then beat the remaining 3/4 egg with a whisk.
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7
Add 1 teaspoon of water to the 1/4 egg. Whisk the egg and water together.
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8
Dredge the chicken in the flour. Shake off the excess.
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9
Then coat the chicken in the egg/water mixture.
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10
Afterwards, coat the chicken in the panko flakes.
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11
Place the chicken in the deep fryer and deep fry until golden brown and delicious. (About 3 minutes).
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12
Remove the chicken from the fryer and drain on a rack. Once cooled, cut chicken into 1 inch pieces.
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13
In a small pan, mix soy sauce, mirin, 2 tablespoons of water, dashi, sugar, and onion. Put the lid on the pot. Cook ingredients on medium heat. When it starts to boil, reduce heat to low and cook for 3 minutes.
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14
Add chicken to the sauce mixture. Then place the 3/4 beaten egg on top of the chicken. Put the lid on and cook for 20 to 30 seconds on high heat.
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15
Remove from the heat and add the mitsuba to the top of the chicken.
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16
Place the rice in a bowl and gently place the chicken/sauce mixture on top of the rice.
