Chicken Katsu Recipe

Prepare the chicken

Trim any excess fat from the chicken breasts. If breasts are thick, place each between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness about 1/2 inch (approx. 1.2 cm). Cut each breast in half horizontally if you prefer smaller cutlets.

Season

Season both sides of the pounded chicken with kosher salt and black pepper, pressing lightly so the seasoning adheres.

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl, whisk the eggs with the milk, soy sauce, and mirin (if using) until combined. In a third shallow dish, combine panko breadcrumbs with garlic powder and onion powder and mix well.

Dredge the chicken

Working one piece at a time, dredge the chicken in the flour, shaking off excess. Then dip into the egg mixture, letting excess drip back into the bowl. Finally press firmly into the panko mixture so breadcrumbs adhere evenly. Place breaded cutlets on a plate or baking sheet; do not stack.

Heat the oil

In a large skillet (cast iron or stainless steel recommended) add vegetable oil to reach about 1/4 inch depth (roughly 1 cup for a 10-inch skillet). Heat over medium-high until oil reaches 350°F (175°C) or until a pinch of panko sizzles on contact. Adjust heat to maintain temperature.

Fry

Carefully lay breaded cutlets into the hot oil, leaving space between pieces. Fry for 3–4 minutes per side, or until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If cutlets brown too quickly, lower the heat slightly.

Drain and rest

Transfer cooked cutlets to a wire rack set over a baking sheet or paper towels. Lightly spray or brush with a little oil to keep crust crisp. Let rest 3 minutes before slicing to keep juices locked in.

While the chicken rests, whisk together ketchup, Worcestershire sauce, soy sauce, brown sugar, rice vinegar, and Dijon mustard in a small bowl until smooth. Taste and adjust: add a touch more brown sugar for sweetness or more vinegar for brightness. Keep at room temperature until ready to serve.

Slice each chicken katsu into 1/2-inch strips. Serve over steamed rice or alongside shredded cabbage. Drizzle or serve the tonkatsu-style sauce on the side. Garnish with lemon wedges and chopped scallions. Enjoy hot.