Crispy Frozen Egg Katsu with Garlic Fried Rice and Teriyaki Chicken

A unique twist on egg katsu featuring a frozen breaded fried egg served atop fragrant garlic fried rice, crowned with tender teriyaki-glazed chicken. This dish balances crispy textures and savory flavors for a satisfying meal.

Steps

1. Freeze the large egg overnight until fully solid. 2. Prepare the breading station: place flour in one bowl, beaten egg in another, and panko breadcrumbs in the third. 3. Carefully peel the frozen egg and dredge it in flour, then dip in the beaten egg, and finally coat with panko breadcrumbs. Set aside. 4. Heat 1 tbsp oil in a pan over medium heat. Cook the sliced chicken until lightly browned. 5. Add teriyaki sauce to the chicken, stir well, and cook until glazed and cooked through. Remove chicken and keep warm. 6. In the same pan, add remaining oil and minced garlic. Sauté until fragrant. 7. Add cooked jasmine rice, season with salt and pepper, and stir-fry until heated through. Remove and plate the rice. 8. Heat oil in a deep frying pan to 350°F (175°C). Carefully fry the frozen breaded egg for 3-4 minutes or until golden and crispy. Drain on paper towels. 9. Place the fried frozen egg atop the garlic fried rice, arrange teriyaki chicken on the side, and garnish with scallions if desired. 10. Serve immediately for best texture and flavor.

1 large egg (frozen solid) 1/4 cup panko breadcrumbs 1/4 cup all-purpose flour 1 egg (for breading) 1/2 cup cooked jasmine rice 1 clove garlic, minced 100g chicken thigh, sliced 2 tbsp teriyaki sauce 2 tbsp vegetable oil Salt and pepper to taste Optional: chopped scallions for garnish