Chicken Katsu with Oat Milk Tonkatsu Sauce

Ingredients

• 2 pieces Chicken breast cutlets
• 1/4 cup All‑purpose flour
• 1/2 cup Panko breadcrumbs
• 1 Egg
• 1/4 cup Oat milk
• 1 tbsp Soy sauce
• 2 tbsp Ketchup
• 1 tbsp Mirin
• 1 tsp Sugar
• 1/2 cup Vegetable oil
• to taste Salt
• to taste Black pepper

Instructions

1. 1

   Season the chicken cutlets with salt and pepper, then lightly coat each piece with flour, dip in beaten egg, and press into panko breadcrumbs, ensuring an even coating.

2. 2

   Heat vegetable oil in a skillet over medium‑high heat (about 175 °C/350 °F). Fry the breaded cutlets for 4‑5 minutes per side, until golden brown and cooked through; transfer to a paper‑towel‑lined plate to drain.

3. 3

   While the chicken cooks, whisk together oat milk, soy sauce, ketchup, mirin, and sugar in a small saucepan; simmer over low heat for 3‑4 minutes, stirring until the sauce thickens slightly.

4. 4

   Slice the fried chicken into strips, plate, and serve with the warm oat‑milk tonkatsu sauce drizzled on top or on the side for dipping.