Chicken Katsu

• 1 kg chicken breast fillet
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/4 cup Calamansi juice
• 1 japanese breading
• 2 large eggs
• dash salt and pepper

1. Pound chicken
2. Add Calamansi to pounded chicken
3. Mix corn starch, flour and egg
4. Dip chicken to batter mix and coat with breading
5. Deep fry for 5-6mins
6. Drizzle with Japanese mayo and katsu sauce.

chicken breast fillet, allpurpose, cornstarch, calamansi juice, eggs, salt

Taken from cookpad.com/us/recipes/339884-chicken-katsu (may not work)