Spicy Ramen Crusted Chicken Katsu

Slice the chicken breast in half horizontally to create two thin cutlets.

Place the cutlets between parchment paper and pound them to an even thickness using a meat tenderizer.

In a shallow dish, prepare the marinade by combining about half of the ramen sauce packet, the entire flake packet, and 1 tablespoon of neutral oil. Whisk together.

Add the chicken cutlets to the marinade, ensuring they are fully coated. Let marinate for 1 hour.

While the chicken marinates, prepare the breading. Place the dry ramen noodle block and panko breadcrumbs into a food processor.

Pulse until the noodles are broken down into small, coarse pieces. Transfer the mixture to a shallow dish.

Set up a three-stage breading station. On one plate, whisk together the flour and cornstarch. On a second plate, whisk the egg. The third dish should contain the ramen-panko mixture.

Take a marinated chicken cutlet and dredge it in the flour mixture, shaking off any excess.

Next, dip the floured chicken into the beaten egg, allowing any excess to drip off.

Finally, press the chicken firmly into the ramen-panko mixture, ensuring it's fully coated on all sides.

Heat the frying oil in a pan to 350°F (175°C).

Carefully place the breaded chicken into the hot oil and fry for about 4 minutes, or until golden brown and cooked through.

Remove the chicken from the oil and let it drain on a paper towel-lined tray.

Immediately season the hot chicken katsu with sesame seeds, coarse salt, and white pepper.

Slice and serve immediately.