Japanese Chicken Katsu with Ultimate Homemade Sauce

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1. 1Step 1: Pour 2 tbsp white sesame seeds into a dry frying pan and heat on a medium-high heat. Shake the pan occasionally and heat until the sesame seeds are fragrant. Remove from the heat as soon as you smell a toasty aroma.
2. 2Step 2: Transfer the toasted sesame seeds to a mortar (or small blender). Grind until coarse and slightly oily, it doesn't need to be perfectly smooth.
3. 3Step 3: Scrape the ground sesame into a bowl and add 2 tsp soy sauce, 2 tsp Worcestershire sauce, 1 tbsp ketchup, 1 tsp sugar and 4 tsp water. Mix and set aside for later.
4. 4Step 4: Start heating cooking oil for deep frying to 170 °C. Cut 600 g boneless chicken thigh into quarters or sixths, then sprinkle each piece with salt and pepper and both sides.
5. 5Step 5: Prepare one plate with 45 g all-purpose flour and another one with 100 g panko breadcrumbs.
6. 6Step 6: Crack 2 eggs into a bowl and add 100 ml water and 100 g all-purpose flour. Whisk until it forms a smooth thick batter.
7. 7Step 7: Coat each piece of chicken with a thin layer of flour, dust off the excess, then submerge in the batter.
8. 8Step 8: Roll each piece in the panko breadcrumbs and press firmly to secure them. Transfer to a clean plate or wire rack and rest for 5 minutes.
9. 9Step 9: Place the breaded chicken in the preheated oil and fry for 3-4 minutes on each side, or until crispy and golden all over. Fry in batches to prevent lowering the oil temperature.
10. 10Step 10: Rest on a wire rack for 2 minutes to drain excess oil.
11. 11Step 11: Drizzle with the sesame sauce, or serve on the side for dipping. Enjoy!