Chicken Katsu

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
salt and pepper to taste
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed

Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

~ allrecipes/SakuraGirl1

Sweet & Sour sauce:

3/4 c. white sugar

2T. brown sugar

1/3 c. white vinegar

2/3 c. unsweetened pineapple juice (save chunks)

1/4 c. soy sauce

1T. Ketchup

2T. cornstarch

Boil until thickened and then I added 1 thinly sliced green pepper & cut up pineapple chunks.

~ allrecipes/tizzylizz

*my side note

For the chicken, I cut tenderloins in half lengthwise. For the sauce, I used a bag of frozen trio peppers with onions, added in bamboo shoots and water chestnuts, served over rice. Everyone raved about this, so it's a keeper!