Favorite! KOREAN CHICKEN KATSU RICE Recipe (Chicken Mushroom Donkkaseu)

 

Greetings, Siscakulovers!

I am thrilled to share the delights with you on the Siscalicious blog. This time, we will explore the culinary world with a dish that is not only delicious but also promises to make our taste buds dance with happiness. Prepare yourselves for an extraordinary flavor adventure!

Why is this title so special? Because we are about to step into the enchanting Korean flavor world with the dish known as Korean Chicken Cutlet Rice, or also recognized as Chicken Mushroom Donkkaseu. Get ready to serve an unforgettable delight at your dining table.

In every recipe I share, we will experience the warmth and deliciousness that not only pleases the stomach but also the soul. This Korean Chicken Cutlet Rice is the perfect combination of crispy fried chicken with the unique taste of mushrooms that will leave you craving for more.

Through this writing, I want to invite you to create new memories in the kitchen, exploring the flavors and beauty of Korean cuisine together. Let's embark on our culinary journey by presenting this special dish to our loved ones.

Siscalicious is not just about recipes but also about sharing happiness through food. Thank you for joining my culinary adventure. I hope you enjoy every step and always feel inspired to try new things in the kitchen.

Happy reading, and enjoy trying out the recipe for Korean Chicken Cutlet Rice, Siscakulovers!

The following is a recipe for how to cook Korean Chicken Katsu Rice (Chicken Mushroom Donkkaseu): 

Chicken Mushroom Donkkaseu Recipe (Yield 3-6 Servings)

Ingredients:

• 500 G Chicken Breast Filet
• 1 Tsp Salt
• 1 Tsp Chicken Powder
• 1 Pc Lime
• ¼ Tsp Pepper

Dry Coat Ingredients:

• All-purpose Flour
• White Breadcrumbs

Batter Ingredients:

• 2 Pc Egg
• 2 Tbsp Milk
• ½ Tsp Salt
• ¼ Tsp Pepper

Sauce Ingredients:

• 20 Pc Champignon
• 3 Tbsp Butter
• 2 Tbsp Oil
• ½ Pc Onion
• 3 Clove Garlic
• 3 Tbsp Demi-glace Powder
• 1 Tbsp Ketchup
• ½ Tbsp Worcestershire Sauce
• 400-500 Ml Water
• ½ Tsp Sugar

Add-ons:

• 3 Pc Cabbage Leaf
• 5 Tbsp Mayonnaise
• 2 Tbsp Ketchup
• Rice

Steps:

1. Pat the chicken dry, then butterfly it. Sprinkle it with chicken powder, salt, pepper, and lime juice on all sides evenly.

2. Cover it with plastic wrap, then pound the chicken with a rolling pin or other blunt object.

3. Sprinkle all sides with a bit of flour evenly.

4. In a bowl, mix eggs, milk, salt, and pepper. Dip the chicken into the batter, than coat it with breadcrumbs evenly.

5. Mince the garlic. Slice the onion and mushroom.

6. Heat the oil. Sauté the onion until fragrant, then add mushroom and garlic. Sauté for a moment.

7. Lower the heat. Add butter and demi-glace powder. Cook for a moment, then add water slowly while stirring.

8. Add ketchup, Worcestershire sauce, and sugar. Cook on low heat until the sauce comes together.

9. For the Salad, slice the cabbage and soak it in cold water. Mix the mayo with ketchup.

10. Heat the oil and fry the chicken on medium-high heat until golden brown. Set aside.

11. Chicken Mushroom Donkkaseu is ready to serve.

Thank you, Siscakulovers, for accompanying our culinary journey this time on Siscalicious! Hopefully, this Korean Chicken Cutlet Rice recipe has successfully enchanted your taste buds and provided an unforgettable culinary experience.

Feel free to continue exploring the world of flavors with Siscalicious. Here, we are always seeking new inspirations and sharing the best delights to enhance every moment with family and friends.

Don't forget to share your experiences when trying out this recipe. I am delighted to hear your stories and see the unique creations from your kitchens. Feel free to share questions, suggestions, or even stories about your favorite foods in the comments section.

Let's keep the cooking spirit alive and continue spreading happiness through each dish. Until we meet again in the next culinary adventure, and always remember: life is more delicious with a touch of Siscalicious!