Prepare and season the chicken: Butterfly or lightly pound each chicken breast to about 1/2 inch thick for even cooking. Season both sides with salt, pepper, and a pinch of garlic powder.

Set up the dredging stations: Place flour in a shallow dish. In a separate bowl, beat eggs. In a third dish, mix panko with garlic powder, paprika, salt, and pepper.

Dredge the chicken: Coat each piece first in the flour, tapping off excess. Dip into the beaten eggs, then press into the seasoned panko until completely coated. For extra crunch, press the crumbs onto the surface again gently.

Fry to golden perfection: Heat 1/4 cup of oil in a large skillet over medium heat. Add chicken pieces, cooking 3–4 minutes per side or until deeply golden and cooked through (internal temperature 165°F / 74°C). Move to a rack or plate lined with paper towels to drain briefly.

Slice and sauce: Slice the chicken into strips. Toss or brush with tonkatsu sauce to coat lightly.

Serve with sides: Plate alongside hot rice and a generous bed of shredded cabbage. Offer extra tonkatsu sauce for dipping.