Ingredients
1 lb chicken breasts, boneless and skinless, halved crosswise and lightly flattened to ¼-inch thick
1½ cups panko breadcrumbs
½ cup all purpose flour
2 eggs, beaten
5 cups vegetable oil, (up to 8 cups), for frying
salt and ground black pepper, to season
6 tbsp ketchup
6 tbsp Worcestershire sauce
1¼ tbsp molasses
2 tsp soy sauce, preferably low sodium
2 tsp brown sugar
1 tsp ginger, grated, fresh
⅛ tsp ground cloves
1 oz green cabbage, shredded
2 lemon wedges
1 cup rice, steamed
⅛ tsp green onions, thinly sliced
⅛ tsp black sesame seeds
Preparation
Combine all ingredients for the tonkatsu sauce and stir until evenly incorporated. Set aside.
Season chicken cutlets with salt and pepper, toss to incorporate.
Prepare the breading station for your chicken katsu by placing flour, eggs, and breadcrumbs into 3 separate bowls.
Dredge the cutlets in flour, dip in egg, and coat in breadcrumbs until well coated.
Preheat your oil ready for frying, and line a wire rack with a baking sheet.
Deep fry the chicken in batches for roughly 5 minutes, turning over as necessary until the chicken is golden and cooked through.
Drain your fried cutlets onto your wire rack.
Slice cutlets into thick diagonal slices and transfer to plates. Divide your shredded cabbage into mounds next to the katsu then drizzle the katsu tonkatsu sauce.
Serve with steamed rice, lemon wedges, cabbage, and extra tonkatsu sauce. Garnish with black sesame seeds and green onions,
