Chicken Katsu

5 lb chicken breast, skinless, boneless
1/4 c sake
1/2 c shoyu
1/3 c white sugar
1 tbsp ginger, minced
1 tbsp garlic, minced

Portion breasts to 8 oz. Pound chicken down to 1/2" thickness.

Whisk all the ingredients together. Marinate chicken minimum 1 hour.

1 1/2 c flour, seasoned with salt and pepper
5 large eggs
5 c panko

Batter the chicken - flour, egg, panko. Let rest for 30 min before cooking.  Fry until golden.

Tonkatsu Sauce

1 c ketchup
1/2 c Worcestershire
1/2 c sake
1/4 c white sugar
1/4 c rice wine vinegar
1 tbsp ginger, minced
1 tbsp garlic, minced

Bring all ingredients to a boil and then reduce heat and let simmer for 20 min.