Chicken Katsu Recipe

Prepare the chicken

Pat chicken breasts dry with paper towels. Place each breast between two sheets of plastic wrap or in a zip-top bag and pound with a meat mallet or heavy pan to an even thickness of about 1/2 inch (about 1.25 cm). This ensures even cooking.

Trim any excess fat and season both sides of the pounded chicken evenly with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Set aside on a plate while you prepare the breading station.

Make breading station

Set out three shallow dishes: one with 3/4 cup all-purpose flour, seasoned lightly with a pinch of salt and pepper; the second with 2 eggs beaten together with 2 tablespoons milk or water; the third with 1 1/2 cups panko breadcrumbs. Spread them so you can dredge the chicken in order: flour, egg, panko.

Dredge each seasoned chicken breast first in the flour, shaking off excess, then dip into the beaten egg, letting excess drip back into the bowl, and finally press into the panko breadcrumbs so the surface is fully coated. For best adhesion, press firmly into the panko and set the breaded cutlets on a wire rack for 5–10 minutes to set. If panko seems loose, press once more just before frying.

Heat oil

Pour about 1 cup (enough to come ~1/4–1/3 inch in a large skillet) of vegetable oil into a large heavy skillet (cast iron or stainless steel) and heat over medium-high heat until the oil reaches 340–350°F (170–175°C). If you don't have a thermometer, test by dropping a few panko crumbs into the oil — they should sizzle and brown within 20–30 seconds.

Fry the cutlets

Carefully add breaded chicken to the hot oil (work in batches if needed; don't crowd the pan). Fry for about 3–4 minutes per side until golden brown and cooked through. Internal temperature should reach 165°F (74°C). Adjust heat as needed so the crust browns evenly without burning. Use tongs to flip gently.

Once cooked, transfer the cutlets to a wire rack set over a baking sheet or to paper towels to drain briefly. Let rest 3–5 minutes before slicing; this keeps juices locked in and the crust crisp.

Make the sauce

In a small bowl, whisk together 3 tablespoons ketchup, 1 1/2 tablespoons Worcestershire sauce, 1 teaspoon soy sauce, 1 teaspoon mirin (or rice vinegar), and 1/2 tablespoon brown sugar. If the sauce is too thick, whisk in up to 1 tablespoon hot water to reach a pourable consistency. Taste and adjust: add more Worcestershire for tang, more sugar for sweetness, or a drop more soy for saltiness.

Arrange shredded cabbage on serving plates and place sliced chicken katsu on top or beside the cabbage. Slice each cutlet into 4–6 strips across the grain for easy eating.

Serve with steamed rice, lemon wedges, and the prepared tonkatsu sauce on the side for drizzling or dipping. Optionally garnish with a few sesame seeds or chopped scallions.