4 chicken breast fillet
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
1 egg
1/2 cup Panko bread crumbs
Vegetable oil for frying

Cut the edge of chicken breast fillet in several places. Sprinkle with salt and pepper
Put flour lightly on the chicken. Dip the chicken in beaten egg. Put panko on the chicken breast and pat them well, dip again in beaten egg and pat again in Panko.
Fry the breaded chicken fillet in 320F oil for a few min. Turn over and fry a few more min. Take out and put them on a paper towel to drain the oil. Cut each chicken-katsu into small pieces and serve with shredded carrot, steamed rice and katsu sauce.

(Adapted from

Notes: Need to mix pepper, salt, and garlic powder in the flour mixture.
Needs more salt! Put too less!

Tonkatsu Sauce
1 cup catsup
1/2 cup worchershire
1/2 cup sake
2 tablespoons ginger
2 tablespoons garlic
1/4 cup sugar
1/4 cup mirin

Put all above ingredients in sauce pan and bring to a boil over medium heat stirring occasionally.
Reduce to a simmer for 25-30 minutes skimming any foam that rises to the top. Will keep refrigerated for 4