Chicken Katsu in Honey Glaze

Lightly pound each chicken breast.

Season with salt and pepper.

Put seasoned flour, lightly beaten eggs with water and panko with chili flakes in 3 separate bowls.

Dredge each piece of chicken in flour, tapping off the excess.

Dip in the egg.

Then coat the chicken with panko.

Transfer to a baking sheet.

Repeat with the remaining chicken.

Deep fry each piece of chicken over medium-high heat until golden brown

Combine lemon juice, hoisin sauce, and honey in a small saucepan.

Bring to a simmer for 3 minutes.

Add the sesame seeds.

Toss the chicken into the katsu glaze.

Slice before serving.