Regular Chicken Katsu Plate Recipe

Rinse the short-grain rice in a fine-mesh sieve under cold water until the water runs mostly clear (about 1–2 minutes). Drain.

Combine rinsed rice and 1.25 cups water in a small saucepan. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer 12–14 minutes until liquid is absorbed.

Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

In a small bowl, stir rice vinegar, sugar, and salt until mostly dissolved. Fold the seasoned vinegar into the hot rice gently. Keep covered and warm until plating (up to 15–20 minutes).

Bring a small pot of salted water to a boil. Add 1/2 cup elbow macaroni and cook until al dente per package (about 7–8 minutes). Drain and rinse briefly under cold water to stop cooking. Drain well.

In a mixing bowl combine mayonnaise, milk, apple cider vinegar, sugar, salt, and black pepper. Whisk until smooth.

Add cooled macaroni, diced carrot, diced celery, and diced onion to the dressing. Stir to combine. Taste and adjust seasoning. Chill in refrigerator while preparing the chicken (at least 10 minutes).

Prepare the chicken

If using a thick chicken breast, butterfly and then pound to an even 1/2-inch thickness using plastic wrap and a meat mallet. If using a thigh, flatten lightly to even thickness. Pat the chicken dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

Set up dredging station

Place the flour in a shallow dish. In a second dish, beat the egg with 1 tsp water. Place panko breadcrumbs in a third shallow dish.

Working one piece at a time, dredge the chicken in flour, shaking off excess. Dip into the beaten egg, letting excess drip off, then press firmly into panko to coat both sides. Place coated cutlet on a plate and let rest 5 minutes so coating adheres.

In a heavy skillet or frying pan, add enough vegetable oil to come about 1/4-inch up the side (about 1/4–1/2 cup). Heat over medium-high until shimmering and a breadcrumb flicked into the oil sizzles immediately (about 325–350°F / 160–175°C).

Carefully add the cutlet to the hot oil and fry 3–4 minutes per side, adjusting heat to maintain temperature, until golden brown and an instant-read thermometer registers 165°F (74°C) at the thickest part. If necessary, fry 1–2 additional minutes per side for thicker pieces.

Transfer cooked katsu to a wire rack or paper towel-lined plate to drain for 2 minutes. Slice into 6–8 strips crosswise for serving.

Make the sauce: whisk together ketchup, Worcestershire sauce, soy sauce, mirin (if using), and sugar in a small bowl until smooth. Taste and adjust balance (add a little more Worcestershire for tang, or sugar to sweeten).

Plate the Regular Chicken Katsu Plate: place two scoops of warm seasoned rice (about 1 cup cooked total) on the plate. Add one scoop (about 3/4 cup) of macaroni salad beside the rice. Place the sliced chicken katsu next to the rice and macaroni. Spoon 1–2 tablespoons of tonkatsu sauce over the cutlets or serve sauce on the side.

Garnish with shredded cabbage and lemon wedges. Serve immediately while chicken is hot.