# What you'll need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Breading
04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 1/2 cups panko breadcrumbs
→ Frying
08 - 1 cup vegetable oil (for shallow frying)
→ Tonkatsu Sauce
09 - 1/4 cup ketchup
10 - 2 tablespoons Worcestershire sauce
11 - 1 tablespoon soy sauce
12 - 1 tablespoon mirin (or honey as substitute)
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon sugar
→ To Serve
15 - Shredded cabbage (optional)
16 - Lemon wedges (optional)
17 - Steamed rice (optional)
# Directions:
01 - Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch. Season both sides generously with salt and pepper.
02 - Arrange three shallow dishes: place flour in the first dish, beat eggs with water in the second dish, and spread panko breadcrumbs in the third dish.
03 - Dredge each chicken breast in flour, shaking off any excess. Dip into the beaten egg mixture, then coat thoroughly with panko breadcrumbs, pressing gently to ensure the breading adheres properly.
04 - Pour vegetable oil into a large skillet and heat over medium heat until the oil shimmers and reaches approximately 340°F.
05 - Add breaded chicken to the hot pan, working in batches if necessary to avoid overcrowding. Fry for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
06 - In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, Dijon mustard, and sugar until completely smooth and well combined.
07 - Slice the cooked chicken katsu into strips and arrange on plates. Drizzle with tonkatsu sauce and serve alongside shredded cabbage, lemon wedges, and steamed rice if desired.
