Crispy Chicken or Pork Katsu

1. 1

   For chicken breasts or pork loins, butterfly the meat and beat it until it reaches a uniform thickness of 1/2 inch. If using chicken thighs, skip butterflying and just pound them to an even thickness. Dry the meat thoroughly and apply salt and pepper to both sides.

2. 2

   Fill a deep pan roughly halfway with neutral oil, then place it over medium heat.

3. 3

   Set up three individual shallow dishes to create a breading station: fill one with all-purpose flour, another with the beaten eggs, and the third with panko breadcrumbs.

4. 4

   Dredge each portion of meat in the flour to coat it completely, shaking off any extra, then dip it into the beaten eggs and roll it in the panko breadcrumbs until fully covered.

5. 5

   When the oil temperature is 350°F, fry the meat for 6 to 7 minutes, turning it over at the midpoint, until it becomes crisp and golden brown. Sprinkle with salt as soon as you remove it from the pan. Clear any stray panko crumbs from the hot oil before cooking subsequent batches.

6. 6

   Combine the ketchup, Worcestershire sauce, oyster sauce, and honey in a small bowl, whisking them together to create the sauce.

7. 7

   Slice the warm katsu and present it alongside cooked rice and shredded cabbage, or make a sandwich using Japanese milk bread and Kewpie mayonnaise.

Recipe by @derekkchen on TikTok. See the original for their notes and tips.