Chcken Katsu Recipe

Pound and season

Place each chicken breast between two pieces of plastic wrap or in a large resealable bag. Using a meat mallet or rolling pin, gently pound each breast to an even thickness of about 1/2 inch (approximately 1.3 cm). This ensures even cooking. Pat the chicken dry with paper towels. Season both sides with kosher salt, black pepper, and garlic powder. Lightly dust both sides with the 3 tablespoons of all-purpose flour; shake off any excess.

Prepare stations

Set up three shallow containers: 1) 1 cup flour; 2) whisk together the 2 eggs and 2 tablespoons milk or water until combined; 3) mix the panko breadcrumbs, optional fine dry breadcrumbs, and 1 teaspoon fine sea salt. Spread breadcrumbs in an even layer so pieces can be coated easily.

Bread the chicken

Working with one piece at a time, dredge a seasoned, floured chicken breast in the flour (container 1), shaking off excess. Dip it into the egg wash (container 2), making sure it’s fully coated. Press it firmly into the panko mixture (container 3), coating both sides and the edges; press the crumbs into the chicken so they adhere. Place the breaded cutlet on a wire rack set over a baking sheet. Repeat with remaining breasts. Let breaded chicken rest 10 minutes on the rack to set the coating (this helps prevent the crumbs from falling off during frying).

Heat the oil

Pour about 1 cup of neutral oil into a large skillet (preferably 10–12 inches) to a depth of roughly 1/4 inch. Heat over medium-high until oil reaches 340–350°F (170–175°C) or until a small piece of breadcrumb sizzles and turns golden within ~30 seconds. If you don’t have a thermometer, maintain a steady medium-high heat and adjust as needed.

Fry the cutlets

Carefully place 1–2 breaded cutlets in the hot oil without crowding the pan. Fry 3–4 minutes per side, adjusting time for thickness, until the coating is deep golden brown and internal temperature reaches 165°F (74°C). Use tongs to flip gently. If the breading browns too quickly, lower the heat slightly. Transfer cooked cutlets to a clean wire rack set over a baking sheet or plate lined with paper towels to drain. Keep warm in a low oven (200°F/95°C) if frying in batches.

Finish

Allow cutlets to rest 3–4 minutes before slicing on a diagonal into strips for serving. This helps retain juices and produces neat slices.

Combine and adjust

In a small bowl, whisk together ketchup, soy sauce, Worcestershire sauce, mirin or rice vinegar, brown sugar, grated ginger, minced garlic, and 2 tablespoons water until smooth. Taste and adjust: add more brown sugar for sweetness, more soy for saltiness, or a little extra vinegar for brightness. Stir in sesame oil if using. If you prefer a slightly thinner sauce, add water 1 teaspoon at a time to reach desired consistency.

Warm (optional)

For a warmer, melded flavor, transfer the sauce to a small saucepan and heat gently over low for 2–3 minutes, stirring, then cool slightly before serving.

Plate the sliced chicken katsu over steamed rice or alongside shredded cabbage. Garnish with chopped scallions and lemon wedges. Serve immediately with the katsu dipping sauce on the side.