Chicken Katsudon

Prepare the vegetables by thinly slicing the yellow onion and chopping the green onions for garnish.

Set up a breading station with three shallow bowls. Place the flour in the first bowl. In the second, whisk 2 eggs with milk, salt, and pepper. In the third, combine panko breadcrumbs with salt, pepper, and garlic powder.

Season the chicken with salt and pepper. Dredge each piece first in flour, then dip in the egg mixture, and finally coat thoroughly with the panko breadcrumbs.

In a separate bowl or jar, whisk together the chicken broth, soy sauce, sugar, rice vinegar, and cornstarch to create the sauce.

In a large skillet, heat about an inch of neutral oil over medium-high heat. Carefully add the breaded chicken and shallow-fry for 3-4 minutes per side, until golden brown, crispy, and cooked through. Remove to a wire rack to drain.

In a separate, smaller pan, heat a little oil and sauté the sliced yellow onions until softened and caramelized.

Once cooked, slice the fried chicken into 1-inch strips.

Pour the prepared sauce over the caramelized onions in the pan and bring to a simmer.

Arrange the sliced chicken katsu over the simmering onions and sauce.

Lightly beat the remaining egg and pour it evenly over the chicken.

Let it cook for another 1-2 minutes, until the egg is just set to your liking.

Serve immediately by spooning the chicken, egg, and onion mixture over a bowl of hot cooked rice. Garnish with chopped green onions and toasted sesame seeds.