My friend Bec who was in town from Vietnam, brought us twice the amount of Korean fried chicken that was necessary for a family of three.
Since I was just making gyudon the day before, I figured I could do the same again, but with leftover KFC1.
The sauce is the same as the Yoshinoya gyudon:
5 part dashi2
1 part usukuchi soy sauce
1 part mirin
1 part apple juice
1 part wine
0.5 part sugar3
A pinch of salt, pepper, MSG, and normal soy sauce.
Chop up half an onion, along the grain, add into the sauce mix, boil for 10 minutes or so.
While you wait, heat up your leftover fried chicken in the oven or air-fryer.
Crack 1 egg, separate the yolk from the white. Whisk the egg white.
When the onions are looking soft and translucent, ladle the sauce (save some for later) into a small pan, add the proteins, then pour in the egg white, cover and wait for a minute until set.
To finish, you can serve the chicken on a bed of rice4 and add the raw egg yolk on top, or whisk the egg yolk and pour in the pan, cover for another minute or so.
Finish with more sauce if needed.
Top with spring onions, shichimi, fried shallots, chili oil, coriander, mitsuba, pink ginger …
It’s not hard at all.
Actual Kentucky Fried Chicken would work too.
Water plus dashi or stock powder is totally fine.
You can go 1 part, but there’s a lot of sugar in the mirin, apple juice, wine and onions already. Check with your doctor.
We have a 5kg bag of rice from Niigata at home on standby. But that doesn’t mean you can’t use medium grain, long grain, or basmati. A Japanese mum friend in Melbourne loves the Sunrice koshihikari because she said Japanese rice farms use a lot of pesticides. (What, and Australia doesn’t?) I’m just saying, do whatever you need to do man.
Typical Bec.