A delightful twist on the classic Chicken Katsu, featuring a tangy homemade sauce and a crispy coating.
Combine all sauce ingredients in a mixing bowl and whisk until smooth.
Let the sauce sit for a few minutes to allow the flavors to meld together.
Season the chicken breasts with salt and black pepper.
Pound the chicken to an even thickness for uniform cooking.
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Use one hand for wet ingredients and the other for dry to keep things tidy.
Coat each chicken piece in flour, then dip in egg, and finally coat with panko breadcrumbs.
Press the breadcrumbs firmly onto the chicken for a better coating.
Heat vegetable oil in a frying pan over medium heat.
Ensure the oil is hot enough by testing with a small piece of breadcrumb.
Fry the chicken pieces until golden brown and cooked through, about 3-4 minutes per side.
Avoid overcrowding the pan to maintain the oil temperature.
Place the fried chicken on paper towels to drain excess oil.
Pat the chicken gently to remove any remaining oil.
Serve the chicken katsu with the prepared sauce and steamed rice.
Garnish with chopped green onions or sesame seeds for added flavor and presentation.
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