Chicken Katsu

ingredients

4 boneless, skinless chicken breasts
2 tsp. soy sauce
1 clove garlic, minced
1/2 tsp. salt, divided
1/4 tsp. pepper, divided
1/2 cup all-purpose flour
2 eggs
1 3/4 cups panko bread crumbs
Vegetable oil for cooking
Lemon slices

For sauce:
1/2 cup ketchup
3 Tbsp. Worcestershire sauce
2 Tbsp. granulated sugar
2 Tbsp. soy sauce
2 Tbsp. mirin (Japanese sweet rice wine or substitute 1 Tbsp. boiling water with 1 Tbsp. granulated sugar)
2 tsp. minced garlic
2 tsp. grated gingerroot
1/4 tsp. dry mustard

method

To make the Katsu sauce: In a small saucepan, bring ketchup, Worcestershire sauce, sugar, soy sauce, mirin, garlic, ginger and mustard to a boil. Reduce heat and simmer until reduced to 3/4 cup, about 10 minutes. Let cool but keep warm if serving immediately. (Can be made ahead and refrigerated for up to 1 week).

Meanwhile, place chicken between plastic wrap and pound with a meat mallet or bottom of a heavy saucepan to 1/4-inch thickness.

In a bowl, combine soy sauce, garlic and half of each of the salt and pepper. Add chicken and toss to coat.

In a shallow dish, whisk together flour and remaining salt and pepper. In a separate shallow dish, whisk eggs with 2 Tbsp. water. Pour panko crumbs into a third shallow dish.

Dip chicken into flour mixture to coat. Shake off excess. Dip into egg mixture, letting excess drip off. Dip into panko crumbs, patting to coat evenly.

In a deep skillet or shallow Dutch oven, heat 1 inch of oil over medium-high heat. Cook chicken, in batches, until no longer pink inside, about 6 minutes.

Cut chicken crosswise into 3/4-inch wide strips. Place on platter. Drizzle with sauce. Serve with lemon slices.

Adapted from a Canadian Living recipe