Chicken Katsu

Place the chicken on a chopping board and cover it with parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound it to 1/2-inch thickness. Discard the parchment paper and set the chicken aside.

Crack the eggs in a small bowl and add the dashi powder. Whisk until well combined.

Add the flour, ground ginger, and 1/2 teaspoon garlic powder to a shallow plate. Mix until well combined.

In a separate plate or bowl, whisk the panko, remaining garlic powder, and sesame seeds until well combined.

Add vegetable oil to a deep frying pan. Set it over medium heat and wait until the temperature of the oil reaches 350˚F. Use a kitchen thermometer to test the temperature.

Press the chicken into the flour until it's completely coated on all sides. Next, dredge it in the egg mixture. Then place it in the panko mixture. Even after fully coated, continue pressing extra panko all over the chicken.

Add 2 cutlets of chicken into the pot. Let them fry for 5 to 6 minutes, flipping halfway through, or until golden brown and fully cooked. Repeat with the rest of the chicken.

Remove the chicken from the oil and set it on a wire rack to cool. Let it rest for a few minutes before slicing.

Sprinkle with salt to taste and then slice it into 1/2-inch strips.

Drizzle with tonkatsu sauce, dip in Japanese mayo, and enjoy.