Chicken Katsu

Step 1

Place the chicken on a large cutting board, cover with plastic wrap, then pound with a meat tenderizer till the chicken is at approximately 1/2-inch thickness.

Step 2

Marinade chicken in a large Ziploc bag with Worcestershire sauce, soy sauce, salt, and pepper for about 1 - 3 hours.

Step 3

Place beaten eggs, flour, and panko breadcrumbs in three separate shallow dishes.

Step 4

Heat up cooking oil in a frying pan over medium-high heat (about 1/4 to 1/2 inch of oil; enough to shallow fry the chicken). Make sure that the oil is hot enough before frying the chicken.

Step 5

Coat the chicken in a thin layer of flour (shake off the excess), dip into the egg, then coat in panko breadcrumbs.

Step 6

Fry the chicken in small batches until golden brown (about 2 minutes on each side). Place the fried chicken on a cooling rack over a baking sheet, or on oil-absorbing paper.

Step 7

In a small bowl, prepare the tonkatsu sauce by combining tomato ketchup, Worcestershire sauce, oyster sauce and ground mustard. Mix well.

Step 8

Serve the chicken katsu with steamed rice and tonkatsu sauce.