Place all epis ingredients in a blender or food processor and puree to desired consistency. I prefer a salsa-like consistency. Set aside.

Place all dry spices in a small bowl or ramekin, mix well, and set aside.

Lay out the chicken breasts. Place them in plastic ziplock bags and pound them flat using the bottom of a cast iron skillet or a meat mallet.

Season the chicken on both sides with a third of the seasoning mix. Add the epis and marinate overnight.

Add the flour to a large bowl. Mix in half of the remaining spice mix and stir well. Dredge each chicken breast in all-purpose flour mix, ensuring even coating. Shake off any excess flour.

In a shallow bowl, add the eggs and beat them. Dip each chicken breast into the beaten eggs, coating both sides thoroughly.

Place panko bread crumbs in a separate shallow dish. Add the last of the spice mix and mix well. Press each chicken breast into the panko crumbs, ensuring a full and even coating. Press the crumbs onto the chicken to help them adhere.

Place the breaded chicken on a plate or wire rack lined baking sheet and set it aside. Meanwhile, heat vegetable oil in a large frying pan over medium-high heat. The oil should be hot enough for frying (around 350-375°F or 175-190°C).

Carefully place the breaded chicken breasts into the hot oil. Fry each side until golden brown and crispy, usually around 3-4 minutes per side depending on thickness. Ensure the internal temperature of the chicken reaches 165°F (74°C).

Once fried, transfer the chicken katsu to a plate lined with paper towels to drain any excess oil.

Let the chicken rest for a few minutes before slicing it into thin slices, strips or pieces. Serve hot.