Rinse and pat dry chicken breast. Then, tenderize on both sides before adding salt and pepper.
Prepare three separate bowls; in the first bowl, add flour. In the second bowl, whisk your eggs together. In the third bowl, mix panko breadcrumbs and Chinese Five Spice powder (add amount to preference).
Dip the chicken breast to coat in each bowl, shaking off the excess ingredients as you go.
Heat up your oil on medium to medium high heat in a stainless steel pan (this helps with browning). Once the oil is hot, add your chicken - be careful, as the oil can “jump” when you place your chicken in the pan.
Flip chicken when the panko on the underside is golden brown. Once both sides have come to a nice crisp and the chicken is cooked the full way through, remove immediately from oil and let your meat rest before cutting into slices.
Top with katsu sauce and serve over rice.