For the chicken katsu, cut the chicken breast in half horizontally and place between sheets of plastic wrap and pound each cutlet to an even thickness.

Create a dredging station by laying out 3 wide bowls.

First bowl, whisk flour, garlic powder, salt and pepper.

Third bowl, whisk the panko breadcrumbs and furikake.

Dredge each chicken cutlet into the flour mixture, then egg mixture then panko mixture, making sure all sides are coated evenly.

Heat a wide skillet over medium-high heat and pour in oil to come up about ½ an inch. Once oil reaches 350 degrees Fahrenheit

Place 2 chicken cutlets into the hot oil and fry until golden brown and crisp on both slides, about 4-5 minutes per side. You may have to do this in batches.

Once chicken cutlets are done, cut chicken on a bias and garnish with more furikake and chives. Serve katsu with cooked white rice, kimchi and katsu sauce.

For the katsu sauce, whisk all the ingredients together and drizzle over katsu or serve alongside.