Prepare the chicken katsu. Flatten the chicken breast by slightly pounding with the flat part of the meat tenderizer tool. Season salt, ground black pepper, and garlic powder all over the chicken.

Heat oil in a pan.

While the oil is heating up, bread the chicken. Dredge it in all-purpose flour. Dip in the beaten egg mixture, dredge in flour again and then dip one more time in beaten egg. Now, roll it over the Panko breadcrumbs making sure that it gets completely coated.

Deep fry the chicken katsu until the color of the breading turns golden brown. Note: if the oil is not enough, you can turn the chicken over to fully cook the opposite side.

Remove the chicken from the pan and arrange in a serving plate. Set aside.

Make the easy chicken ala king sauce by melting the butter in a saucepan. Add the cooking oil.

Once the butter mixture gets hot, add the bell peppers. Saute for 1 ½ minutes.

Combine Knorr Cream of Chicken and Corn and water. Stir until well blended. Pour the mixture into the saucepan. Continue cooking while stirring until the sauce thickens to your desired consistency.

Pour the sauce over the chicken katsu. Serve with rice and Knorr Cream of mushroom soup on the side.

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