Start by "butterflying" your chicken breasts by vertically slicing one side, only until you can open halfway - spreading the “wings” apart. Do not slice all the way.
Lay a piece of plastic wrap to cover the butterflied chicken breast.
Using the back and side of your knife, tenderize the chicken breasts until it’s 1-25-1.5 cm thick. This is important for an evenly cooked chicken.
Remove the plastic wrap.
Season each breast on both sides with salt and black pepper.
Dredge each seasoned breast in all-purpose flour until it is well coated. Then generously dredge in beaten egg and lastly panko breadcrumbs
In a pan or wok, heat your oil on medium heat. Tip: To test if the oil is hot, place the tip end of the chopstick into the oil and if the oil is bubbling around it, your oil is ready
Fry each breast one at a time. Fry until golden brown, about 2-3 minutes per side. Do not move chicken around you to allow for an even fry.
Transfer fried chicken katsu to a cooling rack or paper towel lined plate. Allow this to cool a bit for a few minutes before enjoying with homemade Katsu sauce.
Chicken Katsu Sauce
In a small bowl add your sauce ingredient and whisk together until well combined. It is now ready to serve with your chicken katsu.
The Katsu Sauce recipe is not mine and it belongs to Just One Cookbook. Nami has many wonderful Japanese recipes on her blog to check out!
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