Step 1

If you are using chicken breasts, butterfly them by cutting them in half horizontally. If you are using thighs, trim any excess skin, fat, or gristle off of them.

Step 2

Break the egg into a tray or shallow bowl that's large enough to hold one piece of chicken and beat it until uniform. Pour the panko into another tray.

Step 3

Mix the salt, white pepper, and onion powder together and sprinkle it evenly over every surface of the chicken.

Step 4

Dust the seasoned chicken in a thin coating of flour. Be sure you don't miss any spots.

Step 5

Dip the chicken into the egg, making sure there is no dry flour left.

Step 6

Place the chicken cutlet into the panko and cover the cut with the breadcrumbs. Press gently on the crumbs to help them adhere to the chicken. Flip it over and repeat until every surface of the chicken is coated in an even layer of panko.

Step 7

Heat 1 1/2 - inches of oil in a large, heavy-bottomed pot until it reaches 340 degrees F (170 C). Prepare a cooling rack lined with a few layers of paper towels.

Step 8

When the oil has reached the desired temperature, lower the chicken into the oil.

Step 9

Flip the chicken over a few times to ensure it browns evenly.

Step 10

Fry the chicken katsu for 6-8 minutes, or until the chicken is golden brown and cooked through. You can check the temperature with an instant-read thermometer. Breast meat should register 155 degrees F, while thigh meat should reach 165 degrees F.

Step 11

Transfer to the cooling rack and let the chicken rest for a few minutes before slicing it.