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1
First peel and thinly slice the onion.
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2
Next, clean and pat dry the chicken breasts.
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3
Then thinly slice the chicken into bite-sized pieces and season with salt and pepper.
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4
Let it sit for about 10 minutes.
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5
Heat oil in a large skillet on medium heat (you need a good layer of oil because you are pan-frying the chicken).
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6
Crack two eggs into a small bowl, lightly beat them and set aside.
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7
Pour the panko into another small bowl and set to one side.
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8
Now dip each piece of chicken into the egg then drop it in the panko bowl to coat.
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9
Shake off the excess breadcrumbs and add it into the frying pan.
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10
Fry for 3-5 minutes on each side until golden and crispy.
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11
Repeat for all the chicken pieces.
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12
In a separate large skillet or pan (use one with a lid because youll need it in a minute) over medium heat, saute the onions in a drizzle of oil until translucent.
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13
In a small bowl, crack the last three eggs and lightly beat them.
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14
Lastly, combine dashi, sugar and soy sauce and pour it over the sauteed onions in the pan.
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15
Add the chicken katsu pieces on top and drizzle the beaten eggs over the top.
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16
Sprinkle some green onions to garnish, put the lid on and cook for a few minutes until the egg sets.
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17
Divide into rice bowls and dish the chicken mixture over rice.
