01 -
Start by slicing through the center of the chicken breast. Cut outward from the middle on both sides to create thin, flat pieces using the Kannon biraki butterfly method. Split the chicken into two sections by cutting down the middle.
02 -
Using a meat mallet (or the back of a knife), evenly pound out the chicken until it’s around ¼ to ½ inch thick. Sprinkle both sides generously with pepper and kosher salt.
03 -
Fill a medium pot with neutral oil until it’s roughly 1½ inches deep. Slowly heat over medium-low until it reaches 170ºC (340ºF).
04 -
Grab three containers. Fill one with flour, the next with the beaten egg mixed with ½ tablespoon oil, and the last with panko breadcrumbs.
05 -
First coat the chicken in flour, dip it in the egg mixture, and then cover it in panko. Press the breadcrumbs firmly so they stick well.
06 -
Add one chicken piece at a time to the hot oil and cook for 3 minutes total, flipping halfway through. Once golden, hold it upright over the pot to drain the oil before placing on a rack to cool.
07 -
Slice the cooked chicken into strips about an inch wide and enjoy with tonkatsu sauce, cabbage, and optional tomato slices.