Ingredients
4chicken breastsboneless and skinless
½tspkosher salt
¼tspblack peppercoarse ground
¼cupflour
2largeeggsbeaten
2cupspanko bread crumbs
vegetable oilfor frying
¼cupketchup
2tbspoyster sauce
2tbspWorcestershire sauce
1½tbspsugar
Preparation
Whisk together ingredients and let it sit for 1 hour.
Using a mallet pound the chicken to an even thickness, about ½-inch thick then season with salt and pepper before frying.
Coat with the flour before dredging in the egg yolks then pressing into the panko and letting rest on a baking sheet for ten minutes
Fry in a large skillet with at least 2 inches of oil on medium heat until cooked through and golden brown, about 4 to 5 minutes on each side and serve with katsu sauce or katsu curry sauce.
