Chicken Katsu

Slice chicken breasts in half horizontally to create thin cutlets.

Cover the chicken cutlets with plastic wrap and pound them with a meat mallet to an even thickness.

Season both sides of the chicken cutlets generously with garlic salt and pepper.

Set up a breading station with two shallow dishes. In the first, whisk the eggs. In the second, add the panko breadcrumbs.

Dip each seasoned chicken cutlet first into the whisked egg, letting any excess drip off.

Next, press the egg-coated chicken into the panko breadcrumbs, ensuring it's fully coated on both sides. Press gently to help the panko adhere.

Place the breaded chicken on a baking sheet. Let it rest for a few minutes to help the coating set.

While the chicken rests, prepare the katsu sauce. In a mixing bowl, combine ketchup, soy sauce, Worcestershire sauce, mirin, and brown sugar.

Grate the fresh ginger and garlic directly into the sauce mixture.

Whisk the sauce until well combined. Taste and adjust to your liking.

Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 360°F (182°C).

Carefully fry the chicken cutlets in batches for 2-3 minutes per side, until golden brown, crispy, and cooked through.

To serve, plate a scoop of steamed rice and a scoop of Hawaiian macaroni salad.

Slice the cooked chicken katsu into strips and arrange it on the plate.

Serve immediately with a side of the homemade katsu sauce for dipping.