Step 1

Prepare the chicken:Prepare the breading station with the flour, beaten egg, and panko, each in its own container. Also, preheat about 2 inches of oil to 350°F.

Step 2

With the chicken breast flat on the cutting board, slice the chicken in half. Try your best to keep the chicken breast even in thickness and be careful when slicing!

Step 3

Place the chicken breasts, flat side down, and pound them out using he flat side of the meat mallet to about ½ inch thick. Season with salt and pepper on both sides.*We recommend covering the chicken with a sheet of plastic wrap when pounding to prevent the chicken from tearing.*

Step 4

Bread the chicken breast, one at a time, starting with the flour. Coat the chicken breast on both sides and the edges with flour and lightly tap to dust off the excess. Then dip the floured chicken into the beaten egg. Make sure to coat it completely and allow the excess egg to drip off. Lastly, cover the chicken with panko. Make sure to firmly pack the panko onto the chicken to help it stick. Set aside and repeat with remaining chicken.

Step 5

Fry the chicken katsu:When the oil is hot and ready, gently place the breaded chicken into the oil. Fry for 5 to 6 minutes or until the chicken is completely cooked through. *If needed, fry in batches and make sure to maintain the oil temperature between 340°F and 360°F.*

Step 6

Once done, remove the chicken katsu from the oil and allow them to drain and rest on a rack or paper towels for 3 to 5 minutes before cutting.

Step 7

Make the katsu sauce:In a bowl, mix together all of the katsu sauce ingredients until well combined (Worcestershire sauce, ketchup, oyster sauce, and sugar).

Step 8

To serve:Cut the chicken katsu into desired size strips and serve with steamed white rice, a bed or shredded cabbage (with or without dressing of choice), and the katsu sauce. Enjoy!