Chicken Katsu

Combine flour, paprika, black pepper, ground cumin, garlic powder, onion powder, cayenne pepper, and salt in a shallow bowl, stirring until the spice blend is evenly distributed.

Whisk the egg yolk with ice cubes and cold lime juice (or water) in another shallow bowl until the mixture is pale and frothy, about 2 minutes.

Pour panko flakes into a third shallow bowl. Pat the chicken breast strips dry with paper towels to remove excess moisture.

Dredge each chicken strip in the flour-spice mixture, coating both sides evenly and shaking off any excess.

Dip the flour-coated chicken strips into the egg yolk mixture, ensuring complete coverage, then immediately coat thoroughly in panko flakes, pressing gently so the crumbs adhere.

Place the breaded chicken strips on a clean plate and refrigerate for at least 10 minutes to set the coating.

Heat the palm oil in a large skillet or Dutch oven to 350°F (175°C), or until a small piece of panko sizzles immediately upon contact with the oil.

Carefully place the chilled chicken strips into the hot oil in a single layer, working in batches if necessary to avoid overcrowding the pan.

Fry for 3–4 minutes on the first side until the panko coating turns golden brown and crispy.

Flip the strips carefully and fry the other side for another 3–4 minutes until golden brown and the chicken reaches an internal temperature of 165°F (74°C).

Transfer the fried chicken strips to a wire rack or paper towel-lined plate to drain excess oil. Serve immediately while the coating is still crispy, with tonkatsu sauce or other accompaniments as desired.