Chicken Katsu Recipe

Pound and season

Place each chicken breast between two pieces of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, gently pound each breast to an even thickness about 1/2 inch thick. Trim any uneven edges. Pat the chicken dry with paper towels, then season both sides evenly with kosher salt and black pepper.

Trim to shape (optional)

If desired, trim the edges so each piece is roughly rectangular for even frying and easier slicing for plating.

Set up breading station

Arrange three shallow containers: one with the flour, one with beaten eggs mixed with milk, and one with panko breadcrumbs (mix sesame oil into panko if using to add a hint of flavor).

Dredge chicken

Working with one piece at a time, coat the seasoned chicken in flour shaking off excess, then dip into the egg mixture ensuring full coverage, and finally press firmly into the panko so the crumbs adhere well. Place breaded cutlets on a wire rack (or baking sheet) and let rest 10 minutes — this helps the coating set and reduces crumbs falling off during frying.

Heat oil

Pour vegetable oil into a large skillet or wide heavy-bottomed pan to a depth of about 1/4 inch (roughly 1 cup for a 10–12 inch pan). Heat over medium-high until shimmering and a breadcrumb dropped in sizzles immediately (about 350°F / 175°C if using a thermometer).

Fry chicken

Carefully add breaded cutlets to the hot oil (do not overcrowd — fry in batches if needed). Fry 3–4 minutes per side, or until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to maintain even browning without burning the panko. Transfer cooked cutlets to a wire rack set over a baking sheet or paper towels to drain and rest 2–3 minutes.

Finish

If desired, slice each cutlet into 1/2-inch strips right before serving for easier eating and neat presentation.

While the chicken rests, make the sauce by combining ketchup, Worcestershire sauce, soy sauce, mirin (or rice vinegar), brown sugar, garlic powder, and ground mustard in a small bowl. Whisk until smooth and the sugar dissolves. Taste and adjust: add a bit more Worcestershire for tanginess or brown sugar for sweetness. Keep at room temperature until serving; it can be refrigerated up to 1 week.

Divide cooked steamed rice among four plates. Place a handful of shredded cabbage on each plate beside the rice. Lay a whole cutlet or sliced strips of chicken katsu on top or next to the cabbage. Spoon or drizzle tonkatsu sauce over the cutlet and serve with lemon wedges on the side. Serve immediately while the chicken is hot and crispy.