Directions

1. Dry your chicken with a paper towel and cut in half horizontally.

2. Place cut chicken breasts, one at a time, in between plastic wrap and gently pound the chicken until it’s about ¼ inches thick.

3. Salt the chicken, cover and refrigerate for 1 hour. This is the step that makes the katsu so juicy at the end.

4. In 3 trays or shallow bowls, put flour, and panko bread crumbs in 2 of them and then scramble the eggs with 1 Tbsp of water and put in the last tray.

5. Coat the chicken in order: place chicken in flour and cover then shake off excess, dip into the egg wash, coat well, shake off any excess, cover in panko breadcrumbs and shake off excess.

6. Add enough oil to coat the bottom ½ inch of your pan. Let the oil reach and stay at 350F.

7. Add 1 piece of chicken to the pan at a time and let fry for about 4-6 minutes, turning and basting the top every minute until the chicken is golden brown.

8. Remove chicken and place on a rack to cool. Top with a little salt and make sure the chicken is at 165F.

9. Cut chicken into thin strips and serve with rice and Elijah’s Xtreme Pineapple-Mango Habanero Sauce. Enjoy!