- 3 chicken breast boneless and skinless
- 2 tablespoons of rice wine
- 2 tablespoons soy sauce
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups Panko Japanese breadcrumbs
- Oil for frying vegetable or canola
- 3 tablespoons Ketchup
- 1 tablespoon Worcestershire sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- Chopped green onions
Slice the chicken into about 3-4 pieces diagonally.
Add the chicken to a bowl and drizzle on top rice wine, soy sauce, and sprinkle with ground pepper. Toss to combine and set aside for 15 minutes.
In another shallow bowl combine garlic powder, onion powder and all purpose flour. Whisk to combine and set aside.
In another shallow bowl add egg and beat.
Add Panko bread crumbs to another bowl.
Take each chicken piece, dip into the flour mix, dust any excess flour, then dip into the beaten eggs, and after that into the Panko breadcrumbs, make sure to it coat well.
Heat about 1 1/2 inches of oil in a cast iron skillet. Once hot, drop a piece of panko to see if the oil is ready.
Add 2-3 pieces of chicken at a time, making sure to not overcrowd the chicken in the pan. Fry until golden brown, about 5-6 minutes. Transfer to a paper towel lined dish.
Fry the rest of the chicken.
Prepare the Tonkatsu sauce by combining all the ingredients in a small bowl.
Serve chicken sliced over rice. Drizzle with sauce and garnish with chopped green onions.