Chicken Katsu

For the Chicken Katsu

1. Cut the chicken breasts into 2cm strips
2. Lightly coat chicken strips with plain flour, salt and pepper
3. Beat an egg in a bowl, and dip flour-coated chicken into egg.
4. Roll chicken in Panko breadcrumbs until evenly coated all over.
5. Heat peanut oil in pan, and deep fry chicken until golden.
6. Serve with a salad, Japanese mayonnaise, steamed Japanese rice with a little Furikake seasoning on top.

For the Katsu sauce

1. Whisk ingredients together and adjust to taste. Store in fridge in an airtight container for up to 2-3 weeks.