Ingredients:
Chicken:
2 pcs Chicken breast fillet
2 pcs calamnsi, juiced
1 clove garlic, minced
1 egg, beaten
2 cups Bread Crumbs
Salt & Pepper
1 cup Vegetable Oil
- In a bowl, mix calamansi juice, salt and pepper, garlic and egg.
- In another bowl, place the bread crumbs.
- Heat the oil in a deep fryer pan.
- Coat the chicken fillet in the egg mixture.
- Coat the chicken fillet in bread crumbs, completely covering all sides.
- Drop in hot oil and fry till golden brown. (Repeat procedure for remaining chicken fillets)
Katsudon sauce:
1 tbsp oil
1 clove garlice, pounced
1 whole white onion, julienned
1 small (thumb-size) ginger, julienned
1 tbsp vinegar
1 cup water
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp sugar
1/2 cup mirin
3 tbsp cornstarch in 1 tbsp water
2 eggs
- Heat oil in pan.
- Sautee garlic, ginger and onion in oil.
- Add vinegar.
- Add remaining ingredients except for cornstarch.
- Simmer the mixture for 2-3 minutes.
- Add in the cornstarch-water mixture.
- Simmer to slightly thicken.
- Carefully break an egg into the simmering mixture. Make sure not to break the yolk. You can spoon the mixture over the egg to hasten cooking but do not stir.
Serving Suggestion:
- Fill a bowl with rice.
- Top it with the chicken cooked earlier.
- Carefully scoop out the cooked egg from the katsudon sauce and place it on top of the chicken.
- Spoon some of the Katsudon sauce over the rice.
- Enjoy ^_^
