Chicken Katsu (regular) Recipe

Prep the chicken

Trim excess fat from the chicken. If using breasts, butterfly and then gently pound each piece to about 1/4-inch thickness between plastic wrap or in a resealable bag. If using thighs, press to an even 1/4–1/3-inch thickness. Season both sides with 1 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder.

Set up breading station

Place 1/2 cup all-purpose flour in a shallow dish. In a second shallow bowl, whisk 2 large eggs with 2 tbsp milk until combined. In a third shallow bowl, place 1.5 cups panko breadcrumbs. Have a plate ready for breaded cutlets.

Bread the chicken

Dredge each seasoned chicken piece in flour, shaking off excess, then dip into the egg mixture making sure the surface is fully coated, and finally press firmly into the panko until evenly covered. Repeat for all pieces and rest briefly so the coating adheres (5 minutes).

Fry the cutlets

In a large skillet, heat about 1 cup neutral oil over medium-high heat until shimmering and a breadcrumb test sizzles (about 350°F / 175°C if using a thermometer). Add cutlets in a single layer without crowding (work in batches if necessary). Fry 3–4 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to prevent burning; the oil should maintain a steady sizzle but not smoke. Transfer cooked cutlets to a wire rack set over a sheet pan or paper towels to drain and rest 3 minutes. Slice into 1/2-inch strips just before serving. Serve with lemon wedges if desired.

Rinse 1 cup short-grain rice under cold water until the runoff is mostly clear. Drain. Combine rinsed rice, 1.1 cups water, 1 tsp rice vinegar (optional) and 1/4 tsp salt in a small pot. Bring to a gentle boil over medium-high heat, then reduce to the lowest simmer, cover tightly and cook 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork. Divide into two scoops (about 1/2 cup cooked each) for plating alongside the chicken.

Cook 1/2 cup elbow macaroni in boiling salted water until al dente according to package instructions (usually 7–8 minutes). Drain and rinse briefly under cold water to stop cooking and cool the pasta. Drain well.

In a bowl, mix 1/4 cup mayonnaise with 1 tsp rice or apple cider vinegar and 1/2 tsp sugar until smooth. Stir in 1 tbsp finely diced celery, 1 tbsp grated carrot, 1/8 tsp salt and a pinch (1/16 tsp) black pepper. Add the cooled macaroni and toss until evenly coated. Chill at least 15 minutes before serving to let flavors meld. Adjust seasoning to taste.

Whisk together 3 tbsp tonkatsu sauce (or a thick Worcestershire-style sauce), 1 tsp ketchup and 1/2 tsp soy sauce in a small bowl. Taste and adjust: add a little more ketchup for sweetness or a splash more soy for saltiness. Serve in a ramekin alongside the sliced chicken katsu.