A delightful twist on the classic Chicken Katsu recipe, offering a crispy texture and a flavorful homemade sauce.
Combine ketchup, soy sauce, brown sugar, Worcestershire sauce, and crushed red pepper in a bowl to make the sauce.
Adjust the sweetness or spiciness of the sauce to your preference by adding more sugar or red pepper.
Flatten the chicken breasts to an even thickness of about 1/4 inch.
Use a meat mallet or rolling pin to achieve an even thickness for uniform cooking.
Season the chicken with salt and let it rest for 15 minutes.
Allowing the chicken to rest after seasoning enhances the flavor.
Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Keep the bowls in order to streamline the dredging process.
Coat each chicken piece in flour, then dip in egg, and finally coat with panko breadcrumbs.
Press the breadcrumbs onto the chicken to ensure a thorough coating.
Heat oil in a skillet to 350°F and fry the chicken until golden brown on both sides.
Fry in batches to avoid overcrowding the skillet, which can lower the oil temperature.
Drain the fried chicken on paper towels and slice into strips.
Use a sharp knife to achieve clean slices for better presentation.
Serve the chicken hot with the prepared sauce on the side.
Garnish with chopped parsley or sesame seeds for an added touch.
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