1.Place chicken breasts between sheets of plastic wrap. Using meat mallet, pound chicken until 1cm thick. Cut chicken into 3cm squares.
2.Place flour and breadcrumbs in separate large, shallow bowls. Beat eggs lightly in another large shallow bowl. Coat chicken in flour, shake away excess. Dip chicken in egg, then in breadcrumbs.
3.Heat oil in large, deep saucepan, deep-fry chicken, in batches, until golden and cooked through, drain on absorbent paper.
4.Combine tonkatsu sauce, japanese soy sauce and mirin in a small saucepan. Bring ingredients to the boil. Reduce heat, simmer, uncovered, 2 minutes.
5.Serve chicken immediately with dipping sauce.
You can crumb chicken up to 24 hours in advance. Place in single layer on tray, cover and refrigerate. Tonkatsu sauce is available from Asian food stores.Note