Chicken Katsu Recipe

Prepare chicken

If using chicken breasts, slice into 1/2-inch thick cutlets or into strips similar to tenders. If pieces are uneven, place between plastic wrap and gently pound to about 1/2 inch thickness. Pat pieces dry with paper towels.

Season both sides of the chicken pieces evenly with kosher salt and black pepper.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk the eggs with cold water until smooth. Place panko breadcrumbs in a third shallow dish and break up any large clumps with your fingers so they are light and airy.

One at a time: dredge each chicken piece lightly in flour, shaking off excess; dip into the egg mixture allowing excess to drip back; press into the panko, making sure edges are well coated. Place breaded pieces on a wire rack set over a baking sheet. Let rest 10 minutes to help the coating adhere.

Heat oil

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1 to 1 1/2 inches (about 3–4 cups depending on pan). Heat over medium-high until oil reaches 340–350°F (170–175°C). If you don't have a thermometer, test by dropping a small piece of panko; it should sizzle and turn golden in about 30 seconds.

Fry chicken

Working in batches without crowding (2–4 pieces depending on pan size), gently lower breaded chicken into the hot oil. Fry until golden brown and crisp, about 3–4 minutes per side for tenders or thin cutlets, turning once with tongs. Adjust heat as needed to maintain 320–350°F so the outside browns without burning and the inside cooks through.

Use a slotted spoon or tongs to transfer cooked chicken to a wire rack set over a baking sheet to drain. For thicker pieces, finish in a 350°F (175°C) oven for 4–6 minutes if needed until internal temperature reaches 165°F (74°C).

Let rest 3–5 minutes, then slice each piece into 1/2-inch slices on a bias for serving.

Combine ketchup, soy sauce, Worcestershire sauce, mirin (or sherry), brown sugar, grated ginger and minced garlic in a small bowl or saucepan. Whisk until sugar dissolves and mixture is smooth.

Taste and adjust: add more brown sugar for sweetness, more Worcestershire for tang, or a pinch of salt if needed. If you prefer a thinner sauce, whisk in 1–2 teaspoons of water to reach desired consistency. Stir in sesame oil if using.

If you want the sauce warm, heat gently over low heat for 2–3 minutes until just warmed, then remove from heat. Otherwise serve at room temperature.

Arrange sliced chicken katsu over a bed of shredded cabbage or alongside steamed rice. Serve katsu sauce on the side in a small bowl for dipping, and a lemon wedge on the plate to squeeze over the chicken if desired.

Enjoy immediately while the chicken is hot and crispy.