Chicken Katsu with Tonkatsu-Style Sauce

Method

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1. 1Slice the chicken breasts in half horizontally, or pound them between plastic wrap to about 1.5 cm thick. An even thickness lets the inside cook before the outside burns; season both sides with salt and pepper.
2. 2Stir the ketchup, Worcestershire, soy sauce, sugar and mirin together until the sugar dissolves to make the sauce.
3. 3Set out three plates: flour, beaten egg and panko. Dredge each piece of chicken in flour and shake off the excess, dip it in egg, then press it firmly into the panko to coat completely.
4. 4Heat the oil in a wide, deep pan to 170 °C. Without a thermometer, drop in a few crumbs: they should sizzle and float right away without darkening within seconds.
5. 5Lay the chicken in the oil away from you and fry for 3-4 minutes per side, until the coating is golden brown. There should be no pink at the thickest point (74 °C on a thermometer).
6. 6Rest the katsu on a wire rack for 3 minutes; on paper towels the underside steams and goes soft. Then slice into 2 cm strips.
7. 7Serve with the shredded cabbage and a lemon wedge, with the sauce drizzled over or on the side. Steamed rice is the classic partner.