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FRIED CHICKEN KATSUDON

Ingredients:

1 (1 kg) pack MAGNOLIA CHICKEN TIMPLADOS FRIED CHICKEN, drained
2 cups cooking oil
1 (120 g) pc onion, sliced thinly
1 (30 g) bundle green onions, chopped
6 pc MAGNOLIA BROWN EGGS
6 cups hot cooked rice

Tonkatsu Sauce:

2 cups chicken stock
1/4 cup sugar
1/3 cup light soy sauce

Procedure:

  1. Heat oil in a pot and fry chicken until cooked through. Drain excess oil and set aside.
  2. In a saucepan, prepare tonkatsu sauce by combining stock, sugar, and soy sauce. Mix well. Let simmer for 2 to 3 minutes. Set aside.
  3. To make every serving, in a small pan, place 1 chicken and pour 1/3 cup of tonkatsu sauce. Add some sliced onions and boil for 2 minutes. Pour and distribute 1 beaten egg by swirling pan. Top with some green onions. Cover and cook until egg sets.
  4. Transfer to bowls of hot rice and garnish with more chopped green onions.

Makes 6 servings.
(Yield: 6 pc chicken katsudon on a bowl of rice)

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