1. Deep fry the chicken katsu until thoroughly cooked, golden and crispy on outside. Remove the chicken from the pan and set aside.
2. Add the Yuzu juice, honey, water and 1 tablespoon cornstarch to the pan and whisk to combine. Cook until thickened and smooth.
3. Slice the chicken into thin strips then serve with yuzu sauce poured on top. Optional : sprinkle on sesame seeds or chopped scallions.