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Ingredients
  • subheading: FOR THE TONKATSU SAUCE:
  • 6 tablespoons ketchup
  • 6 tablespoons Worcestershire sauce
  • 4 teaspoons unsulphured molasses
  • 2 teaspoons low-sodium soy sauce
  • 2 teaspoons granulated sugar
  • ¼ teaspoon grated peeled fresh ginger
  • ⅛ teaspoon ground cloves
  • subheading: FOR THE CHICKEN KATSU:
  • Vegetable oil, as needed for frying
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1½ cups panko bread crumbs (about 3½ ounces)
  • 2 (8-ounce) boneless, skinless chicken breasts, halved crosswise then pounded ¼-inch-thick
  • Kosher salt and black pepper
  • 4 cups tightly packed finely shredded green cabbage (about 12 ounces)
  • Tonkatsu sauce, steamed rice and lemon wedges, for serving
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