Recipe Index

Ingredients

• CHICKEN:
• 1 large chicken breast, cut into 2 thinner filets, or 3 to 4 boneless, skinless chicken thighs
• Salt, to taste
• Black pepper, to taste
• WET BATTER:
• 2 large eggs
• 1 tablespoon whole milk
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• DRY COATING:
• ½ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon garlic powder
• DRY BREADING:
• 2 cups panko breadcrumbs
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• CARAMELIZED ONIONS:
• 1 yellow onion, thinly sliced
• Neutral oil, for drizzling
• Splash of water, to deglaze
• BROTH:
• 1 cup chicken broth
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon cornstarch
• 1 tablespoon brown sugar
• FOR SERVING:
• 2 large eggs
• Cooked jasmine rice, according to taste
• Sliced green onions, for garnish

Method

1. Season the chicken on both sides with salt and pepper; if using breast, slice it into thinner filets and pound them even.
2. Set out three bowls: flour mixed with salt, pepper and garlic powder; eggs whisked with milk, salt and pepper; and panko mixed with salt, pepper and garlic powder.
3. Whisk the chicken broth, soy sauce, rice vinegar, cornstarch and brown sugar together in a small bowl and set the broth aside.
4. Cook the sliced onion slowly in a drizzle of oil over medium-low heat until golden and soft, adding splashes of water to deglaze, then set it aside.
5. Heat about an inch of oil in a large skillet over medium heat until shimmering. Coat each piece of chicken in flour, then egg, then panko, pressing the crumbs on firmly.
6. Fry the cutlets 3 to 4 minutes per side until golden and crisp, then rest them on a wire rack.
7. For each portion, simmer some caramelised onion with some broth in a pan. Slice a cutlet, lay it over the onions, pour a whisked egg over the top and cook 1 to 2 minutes until the egg just sets around the chicken.
8. Slide the chicken, egg and onions over warm jasmine rice in bowls, spoon the remaining broth over, scatter green onions on top and serve at once.

Prep: 25 min · Cook: 25 min · Total: 50 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data