Slice the chicken diagonally. This cutting technique is called Sogigiri in Japanese. Each piece will have more surface area so it will cook faster.

Put the chicken in a bowl and add sake, salt, and pepper. Set aside for 15 minutes

Coat the chicken with flour and shake off any excess.

Dredge each chicken piece in the beaten egg.

Coat the chicken with Panko and remove any excess. If you have time, let the chicken sit in the refrigerator for 15 minutes.

Heat 1-2 inch of oil in the cast iron skillet or a heavy-bottomed Dutch oven. Drop a piece of panko to see if the oil is ready.

Deep fry until both sides are golden brown, about 5-6 minutes. Then transfer to a wire rack or paper towel-lined tray to remove excess oil.