Chicken Cheese Katsu

• 2 Chicken fillets
• 150 Cheese (like halloumi or mozzarella), cut into thin slices
• Cornflour
• 2 Eggs, beaten
• Panko or breadcrumbs
• Salt and pepper
• Oil for frying

For the Sweet Soy Sauce

• 325 Soy sauce
• 400 Sugar
• 80 Sesame oil
• 5 Garlic
• 5 Chili flakes (boukovo)

For the Chicken:

1. Cut the fillets horizontally in half, without completely separating them, to form a 'pocket'. Fill the pocket with the cheese and gently press the edges to seal.
2. Place the cornflour with a little salt and pepper on one plate. In another plate, place the beaten eggs, and in a third, the panko or breadcrumbs. Coat the chicken first in the cornflour, then in the egg, and finally in the panko, pressing lightly so the coating adheres well.
3. Heat enough oil in a medium pan. Fry the chicken until golden brown and crispy on the outside (about 4-5 minutes per side). Remove the chicken onto absorbent paper to drain excess oil. Serve hot, accompanied by sweet soy sauce, rice, or salad.

For the Sweet Soy Sauce:

4. In a saucepan, boil the soy sauce, sugar, garlic, and chili flakes.
5. Put them in a blender along with the sesame oil and blend.
6. Serve with the chicken.