Chicken Katsu Recipe

Katsu Sauce:

1. Whisk together ingredients and let it sit for 1 hour.

Chicken Katsu:

1. Using a mallet pound the chicken to an even thickness, about ½-inch thick then season with salt and pepper before frying.

2. Coat with the flour before dredging in the egg yolks then pressing into the panko and letting rest on a baking sheet for ten minutes

3. Fry in a large skillet with at least 2 inches of oil on medium heat until cooked through and golden brown, about 4 to 5 minutes on each side and serve with katsu sauce or katsu curry sauce.