Start by placing the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound each piece until it’s about 1/2 inch thick.
In a small bowl, mix together the soy sauce, salt, and pepper. Brush this mixture over both sides of the chicken breasts, allowing the flavors to seep in for about 10 minutes.
In one bowl, place the all-purpose flour. In a second bowl, pour in the whisked egg. In a third bowl, spread out the panko breadcrumbs.
Dredge each chicken breast first in the flour, shaking off any excess. Then dip it into the egg, followed by the panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.
In a large skillet, heat the oil over medium-high heat until a small piece of bread dropped in sizzles immediately.
Carefully place the breaded chicken breasts into the hot oil. Fry for about 3-4 minutes on each side or until they are golden brown and cooked through.
Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil. Serve hot with a drizzle of katsu sauce for dipping, over rice, or alongside a fresh salad.
