Kids' Chicken Katsu

Directions

1. 1.

   Whisk ketchup, Worcestershire sauce, and strawberry jam in a small bowl to combine. Set sauce aside.

2. 2.

   Season chicken with salt. Place flour in a shallow bowl. Place eggs in another shallow bowl. Place panko in a third shallow bowl. Season each bowl with salt.

3. 3.

   Working one at a time, dredge chicken in flour, shaking off excess. Dip in egg, turning to coat and allowing excess to drip back into bowl, then coat with panko. Place on a large plate.

4. 4.

   Heat 6 Tbsp. oil in a large heavy skillet over medium-low until it sizzles when a pinch of flour is added. Cook half of chicken until just cooked through and golden brown, about 2 minutes per side. Transfer to paper towels to drain. Add another 2 Tbsp. oil to skillet and repeat with remaining chicken. Season with salt.

5. 5.

   Slice chicken crosswise into 1"-thick slices. Serve over rice with reserved sauce alongside for dipping.

6. 6.

   Chicken can be breaded 3 months ahead. Place between sheets of freezer paper or waxed paper in resealable plastic freezer bags; freeze. Thaw before cooking.