Start by placing the boneless, skinless chicken breasts between two pieces of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to about 1/2-inch thickness. This ensures even cooking and tenderness.
Sprinkle both sides of the chicken breasts with kosher salt and ground black pepper. This simple seasoning will enhance the flavors of the chicken.
In three shallow bowls, prepare your breading station. In the first bowl, place the all-purpose flour. In the second bowl, beat the eggs. In the third bowl, add the Panko breadcrumbs.
Dredge each chicken breast in flour, shaking off the excess. Next, dip it into the beaten eggs, allowing any excess egg to drip off. Finally, coat the chicken in Panko breadcrumbs, pressing gently to ensure an even coating. Repeat this process with each chicken breast.
In a small bowl, combine the ketchup, Worcestershire sauce, oyster sauce, and granulated sugar. Mix well until the sugar is dissolved and the sauce is smooth. Set aside.
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken breasts. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Use a slotted spoon or tongs to flip the chicken.
Once cooked, transfer the Chicken Katsu to a plate lined with paper towels to drain excess oil. Slice the chicken into strips and serve with the prepared sauce drizzled on top or on the side for dipping.
