Japanese Chicken Katsu

1. Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Gently pound with a meat mallet until evenly about ½ inch thick. Trim any excess fat, then season both sides with salt and black pepper.

2. Set Up the Breading Station: Prepare three shallow bowls. Add the all-purpose flour to the first bowl. Beat the egg with 1 tablespoon of water in the second bowl. Place the panko breadcrumbs in the third bowl.

3. Coat the Chicken: Dredge each chicken breast in flour, shaking off any excess. Dip into the beaten egg, ensuring it is fully coated. Finally, press the chicken into the panko breadcrumbs until evenly covered on both sides.

4. Prepare the Katsu Sauce: In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, sugar, and optional oyster sauce. Stir until smooth and the sugar dissolves. Set aside.

5. Heat the Oil: Pour the cooking oil into a large, heavy-bottomed skillet to a depth of approximately ½ inch. Heat over medium heat until it reaches about 170°C (340°F). If you do not have a thermometer, test with a small breadcrumb; it should sizzle steadily without browning too quickly.

6. Fry the Chicken: Carefully place one chicken breast into the hot oil. Fry for about 3–4 minutes on each side, depending on thickness, until the coating is golden brown and the chicken is cooked through. The internal temperature should reach 74°C (165°F). Repeat with the remaining chicken, allowing the oil to return to temperature between batches.

7. Drain and Rest: Transfer the cooked chicken to a wire rack or paper towel-lined plate. Let it rest for 2–3 minutes to help retain its juices and keep the coating crisp.

8. Slice and Serve: Slice the chicken into thick strips using a sharp knife. Arrange on plates with shredded cabbage and cherry tomatoes. Drizzle with homemade katsu sauce or serve the sauce on the side. Add Japanese mayonnaise if desired and serve immediately.