Instructions:

1. Prepare the Chicken:

• Slice each chicken breast in half horizontally to create thin cutlets.

• Place the cutlets between two pieces of plastic wrap and pound them to an even 1/2-inch thickness using a meat mallet or rolling pin.

• Season both sides with salt and pepper.

2. Set Up a Breading Station:

• Place flour in one shallow dish, beaten eggs in a second, and panko breadcrumbs in a third.

3. Bread the Chicken:

• Dredge each cutlet in flour, shaking off excess.

• Dip into the beaten egg.

• Press into the panko breadcrumbs, coating both sides evenly. Press firmly to ensure the crumbs stick well.

4. Fry the Chicken:

• Heat 1/2 inch of vegetable oil in a skillet over medium heat.

• Once hot (around 350°F), fry the chicken for 3–4 minutes per side, or until golden brown and cooked through.

• Transfer to a paper towel-lined plate to drain excess oil.

5. Make the Sauce:

• In a small saucepan, combine all sauce ingredients.

• Bring to a gentle simmer and stir until slightly thickened, about 2–3 minutes.

• Remove from heat and let cool slightly.

6. Serve:

• Slice the chicken into strips.

• Drizzle with sauce and garnish with toasted sesame seeds or chopped scallions.

• Serve alongside steamed white rice, shredded cabbage, or miso soup for a complete meal.