Chicken Katsudon (Japanese Chicken Cutlet Rice Bowl)

Chicken Katsu
0 Season the chicken thighs on both sides (see notes) and prepare flour, egg wash and panko crumbs for dredging.
1 Dredge chicken in flour, egg wash and panko crumbs.
2 Heat up oil and once the oil is hot enough, shallow fry over medium heat until fully cooked/golden brown on each side (about 4-5 minutes on each side).
3 Leave on a cooling rack to drain the oil for a few minutes then slice the chicken into 1-inch slices.
Chicken Katsudon
7 Break two eggs into the remaining egg wash bowl and beat lightly.
6 Mix water, dashi granules, light soy sauce, rice vinegar, honey and sugar in a bowl.
8 Pour in half the broth mix into a medium sized frying pan and add 1/2 of the onions. Let it cook over medium heat.
9 Once the broth boils, turn down to medium low heat and let it cook for 8-10 minutes (see notes).
10 Add the chicken katsu to the middle of the pan and pour in half the eggs around the chicken.
11 Let it continue cooking for another 3-4 minutes or until the egg has cooked to your desired level. Repeat the process for the second serving.
12 Over a plate/wide surface bowl of rice, slide off the chicken katsu egg on top of the rice.
13 Add sachimi togarashi, chili oil and green onions to garnish. Enjoy!