• On a cutting board, lay your chicken breasts flat and slicing it halfway but not all the way through. You should be able to open the breast into two adjoined "wings". 
• Lay a piece of plastic wrap to cover the butterflied chicken breast (optional). 
• Using the back and side of your knife or a meat mallet, tenderize the chicken breasts into thin slices, about 1-25-1.5 cm even thickness. This is important. 
• Remove the plastic wrap.
• Season each breast on both sides with salt and black pepper.
• Prepare three shallow bowls. Fill the first with all purpose flour. In the second, beat your eggs. In the third, fill it with panko breadcrumbs. Coat each seasoned breast in all-purpose flour until it is well coated. Then generously dredge in beaten egg and lastly panko breadcrumbs ensuring no bald spots.
• In a pan or wok, heat vegetable oil on medium heat (around 350 degrees F). 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
• Once oil is hot, carefully lower breaded chicken away from you. 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 wire rack or paper towel lined plate. Allow this to cool a bit for a few minutes before enjoying with homemade Katsu sauce.

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.