Chicken Katsu

Ingredients

• •4 chicken thighs, pounded to 1/2 inch thick
• •Salt and pepper, for seasoning
• •1/2 cup flour, plus 1 tbsp for the egg wash
• •2 eggs, beaten
• •2 cups panko breadcrumbs
• •1 cup vegetable oil for frying
• •1/4 cup ketchup
• •2 tbsp Worcestershire sauce
• •1 tbsp oyster sauce
• •1 tbsp sugar
• •2 cups finely shredded cabbage
• •Steamed rice, for serving

Steps

1. 1.Season the chicken with salt and pepper, then dredge in flour, then the egg beaten with 1 tbsp flour, then panko, pressing to adhere.
2. 2.Heat oil to 350°F and fry the chicken for 1.5-3 minutes per side until golden brown and cooked through; drain on paper towels and slice into strips.
3. 3.Whisk together the ketchup, Worcestershire sauce, oyster sauce, and sugar to make the tonkatsu sauce.
4. 4.Serve the sliced katsu over finely shredded cabbage and rice, drizzled with the tonkatsu sauce.