Japanese Chicken Katsu with Tonkatsu Sauce

Ingredients

• 4 pieces chicken breasts, pounded to 1/2 inch thickness
• 1 cup all-purpose flour
• 2 cups panko breadcrumbs
• 2 pieces eggs, beaten
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup vegetable oil, for frying

• 1 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon Dijon mustard

Method

1. 01
   Prepare the chicken breasts by pounding them to an even thickness of about 1/2 inch for even cooking.
2. 02
   Season the chicken with salt and black pepper on both sides.
3. 03
   Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
4. 04
   Dredge each piece of chicken in the flour, shaking off excess, then dip into the beaten eggs, and finally press into the panko breadcrumbs until fully coated.
5. 05
   Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken pieces in batches for about 3-4 minutes on each side, or until golden brown and cooked through.
6. 06
   Remove the chicken from the pan and drain on paper towels to remove excess oil.
7. 07
   In a small bowl, mix together ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard to make the Tonkatsu sauce.
8. 08
   Serve the chicken katsu hot with a side of Tonkatsu sauce for dipping.