Pankoed chicken breasts with Japanese style sides

1. Pound chicken breasts to an even 1.5cm thickness, then season both sides generously with salt and black pepper.
2. Set up a breading station with three shallow dishes: plain flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
3. Coat each chicken breast in flour, shaking off the excess, then dip in egg, and finally press firmly into panko to ensure an even, thorough coating.
4. Heat neutral oil in a deep pan to 170°C (340°F) and fry the breaded chicken for 5–6 minutes per side until deep golden and cooked through (internal temp 74°C/165°F). Drain on a wire rack.
5. While the chicken rests, cook the rice according to package instructions, then mold into dome shapes on the plate and sprinkle with black sesame seeds.
6. Blanch shelled edamame in salted boiling water for 3 minutes, then drain. Warm corn kernels in a small pan or microwave.
7. Arrange salad greens and shredded cabbage on the plate, slice the chicken and place on top, then add rice, edamame, and corn in separate sections.
8. Pipe or spoon ketchup alongside the chicken and serve the tonkatsu dipping sauce in a small side bowl.

Tip: For the crispiest panko crust, refrigerate the breaded chicken uncovered for 15–20 minutes before frying — this helps the coating adhere and prevents it from falling off in the oil.