1poundboneless skinless chicken breastcut in half horizontally
1 1/2cupsall-purpose flour
vegetable oil for cooking
Place all of the ingredients in a small bowl, and stir to combine.
Let the sauce rest at least 30 minutes before serving.
Place halved chicken breast between some plastic wrap and gently pound out the chicken until it is about ¼ inch thick.
Salt the chicken liberally, cover, and place in the refrigerator for about 1 hour. This will help the chicken break down and become super juicy. You could omit this step, but the chicken will come out better if you let the chicken rest.
Set up a breading station with three bowls. Place the all-purpose flour into one bowl. Beat the eggs and 1 1/2 tablespoons of water together very well, and pour into a second bowl. Place the panko breadcrumbs into the third bowl.
Coat the chicken as follows: Place the chicken into the flour and shake off any excess. Dip into the egg wash, coat well, and shake off any excess. Dredge in the panko breadcrumbs.
Place the coated chicken on a wire rack.
Preheat the oven to 200°F.
Add enough vegetable oil to coat the bottom ½ inch of either an iron skillet or a stainless steel pan and heat to 350°F. Your pan should be large enough not to overcrowd the chicken.
Add the chicken to the pan and cook for 1 to 2 minutes, just until the crust sets.
Flip over and cook for another 1 to 2 minutes.
Continue cooking the chicken and flipping it over until it is golden brown on both sides.
Remove the chicken and place on a clean wire rack. Place into the preheated oven to finish cooking. Depending on the thickness of your chicken, the chicken may need another 7 or 8 minutes of cooking. Chicken should be 165°F before consuming.
When the chicken is fully cooked, cut into thin strips that you can pick up with chopsticks.
Serve with rice, tonkatsu sauce, or your favorite brown sauce.