Hawaiian Chicken Katsu

Instructions

1. Prepare the chicken
   Place chicken breasts between sheets of plastic wrap and pound to an even ½-inch thickness. Season both sides with salt and pepper. In a small bowl, mix the garlic powder and onion powder together.
2. Set up breading station
   Create a breading station with three shallow dishes: flour seasoned with half of the garlic-onion mixture in the first dish, beaten eggs in the second dish, and panko breadcrumbs mixed with the remaining garlic-onion mixture in the third dish.
3. Bread the chicken
   Dredge each chicken breast first in the flour, shaking off excess, then dip in beaten eggs, and finally coat thoroughly in the panko mixture, pressing gently to adhere. Place breaded chicken on a plate and let rest for 5 minutes to help the coating stick.
4. Fry the chicken
   Heat oil in a large, heavy-bottomed skillet over medium-high heat to 350°F (175°C). Carefully place breaded chicken into the hot oil and fry for 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Work in batches if necessary to avoid overcrowding. Transfer to a wire rack set over paper towels to drain excess oil.
5. Make the Hawaiian katsu sauce
   While the chicken is cooking, prepare the sauce by combining ketchup, soy sauce, brown sugar, rice vinegar, and Worcestershire sauce in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves and the sauce thickens slightly, about 3-4 minutes.
6. Slice and serve
   Let the chicken rest for 5 minutes, then slice each piece into ½-inch strips. Serve immediately with the Hawaiian katsu sauce drizzled over the top or on the side for dipping. Traditionally accompanied by steamed white rice and macaroni salad.