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Ingredients
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Chicken Marinade
Breading
Frying
Serving
Method
Marinating the Chicken
- 1
Prepare the Chicken
Place the chicken breasts in a bowl. Use a meat mallet to pound them to an even thickness of about 1/2 inch.
- 2
Marinate the Chicken
In a separate bowl, combine salt, black pepper, garlic powder, soy sauce, and sesame oil. Mix well. Pour marinade over the chicken breasts and let them marinate for at least 30 minutes in the refrigerator.
Breading the Chicken
- 3
Set up Breading Station
In three separate shallow dishes, place the all-purpose flour, beaten eggs, and panko breadcrumbs.
- 4
Bread the Chicken
Remove the chicken from the marinade and let any excess drip off. Dredge each piece in flour, shaking off the excess, then dip into the beaten eggs, and finally coat with panko breadcrumbs. Ensure each piece is well-coated.
Frying the Chicken
- 5
Heat the Oil
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 6
Fry the Chicken
Carefully add the breaded chicken cutlets to the hot oil, ensuring not to overcrowd the pan. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- 7
Drain the Chicken
Once cooked, remove the chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
Serving
- 8
Plate the Chicken
Slice the fried chicken cutlets into strips if desired and serve hot with lemon wedges and tonkatsu sauce on the side.