A delightful twist on the classic chicken katsu, served with a tangy homemade sauce and fresh cabbage.
Lightly score both sides of the chicken breasts in a crisscross pattern using a sharp knife.
Scoring helps the chicken cook evenly and allows the seasoning to penetrate better.
Cover the chicken with plastic wrap and pound it to an even thickness of about ½ inch.
Pounding ensures the chicken cooks uniformly and remains tender.
Season the chicken with salt and pepper on both sides.
Seasoning both sides ensures balanced flavor.
Dredge the chicken in flour, then dip it in a mixture of beaten eggs and water.
Shaking off excess flour prevents clumping.
Coat the chicken in panko breadcrumbs, pressing gently to adhere.
Pressing the breadcrumbs ensures a thicker, crunchier coating.
Heat oil in a deep sauté pan over medium-high heat until shimmering.
Test the oil temperature by dropping in a breadcrumb; it should sizzle immediately.
Fry the chicken in batches until golden and cooked through, about 4-6 minutes per side.
Avoid overcrowding the pan to maintain the oil temperature.
Drain the fried chicken on paper towels.
Draining on paper towels removes excess oil for a lighter dish.
In a small saucepan, whisk together Worcestershire sauce, sugar, soy sauce, and ketchup.
Whisking ensures a smooth, well-combined sauce.
Simmer the sauce over medium-low heat until slightly thickened, about 10 minutes.
Stir occasionally to prevent sticking.
Stir in mustard and allspice, then let the sauce cool to room temperature.
Cooling the sauce allows the flavors to meld together.
Serve the chicken with shredded cabbage and the prepared sauce on the side.
Garnish with a lemon wedge for added freshness.
