Fukuro Malaysia

1. Prepare the Chicken

Start by placing the chicken breasts between two sheets of plastic wrap or parchment paper. Use a kitchen knife or a meat mallet to gently flatten the chicken to an even thickness. This ensures the chicken cooks evenly and stays tender. Season both sides of the chicken breasts with salt and pepper to enhance the flavor.

2. Set Up Your Dredging Station

Prepare three shallow bowls: in the first, place the all-purpose flour; in the second, beat the eggs; in the third, add the panko breadcrumbs. Dredge each chicken breast in flour first, then dip it into the egg, and finally coat it thoroughly with panko breadcrumbs, pressing gently to ensure the breadcrumbs stick. The non-stick pan will help ensure that the coating stays intact and becomes crispy without sticking.

3. Fry the Chicken

Heat 1/4 cup of vegetable oil in a non-stick pan over medium heat. Once the oil is hot, carefully add the breaded chicken breasts to the pan. Cook the chicken for about 5-7 minutes on each side, or until it turns golden brown and crispy. Flip the chicken halfway through to ensure an even cook. Check that the internal temperature reaches 165°F (75°C) to ensure it’s fully cooked.

4. Make the Tonkatsu Sauce

While the chicken is cooking, combine the ketchup, soy sauce, Worcestershire sauce, Dijon mustard, honey, and rice vinegar in a small bowl. Stir until the sauce is smooth and well combined. This homemade tonkatsu sauce will complement the crispy chicken perfectly.

5. Rest the Chicken

Once the chicken is cooked, remove it from the pan and place it on a plate lined with paper towels to absorb any excess oil. Let it rest for a few minutes to maintain its crispiness.

6. Slice and Serve

Slice the chicken into strips or serve it whole. Drizzle with the homemade tonkatsu sauce and garnish with finely shredded cabbage and steamed rice for a complete meal.