Chicken Katsu Recipe

Name: Nagomi Japanese Restaurants CHICKEN KATSU Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 pieces boneless skinless chicken breasts; 1 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; 1 cup all-purpose flour; 2 pieces large eggs; 2 tbsp milk; 2 cups panko breadcrumbs; 1 cup vegetable oil (for frying); 3 tbsp ketchup; 2 tbsp Worcestershire sauce; 1 tsp soy sauce; 1 tsp mirin or rice vinegar; 1 tsp brown sugar; 1 tbsp hot water; 2 cups shredded cabbage; 4 pieces lemon wedges

Inspired by Nagomi Japanese Restaurant

Time40m

Serves4

Breded chicken

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the chicken

4 pieces boneless skinless chicken breasts

1 tsp kosher salt

1 tsp black pepper

1 tsp Watkins garlic powder

1 cup 00 bread flour

2 pieces Large eggs

2 tbsp Milk

2 cups Panko breadcrumbs

1 cup vegetable oil (for frying)

For the sauce (Tonkatsu-style)

3 tbsp Ketchup

2 tbsp Original Worcestershire Sauce

1 tsp Aged soy sauce

1 tsp mirin or rice vinegar

1 tsp Brown sugar

1 tbsp hot water

To serve

2 cups shredded cabbage

4 pieces lemon wedges

Method

For the chicken

Prepare and pound

Trim fat from the chicken breasts. Place each breast between two sheets of plastic wrap or in a large freezer bag and, using a meat mallet or heavy pan, gently pound to an even thickness about 1/2 inch. This ensures even cooking.

Season

Season both sides of each pounded chicken breast with the kosher salt, black pepper, and garlic powder, rubbing the seasoning evenly into the meat.

Set up breading station

Arrange three shallow dishes: one with the all-purpose flour, one with the beaten eggs mixed with milk, and one with the panko breadcrumbs. Lightly press the panko into the breadcrumbs to help them adhere if desired.

Dredge

Working one at a time, dredge each seasoned breast in flour, shaking off excess, then dip into the egg mixture until fully coated, letting excess drip off. Finally press the breast into the panko breadcrumbs, covering completely and pressing gently so the panko adheres. Place breaded cutlets on a wire rack or plate; let rest 5–10 minutes to help the coating set.

Heat oil

Pour vegetable oil into a large skillet to a depth of about 1/4–1/2 inch (approximately 1 cup). Heat over medium-high until the oil reaches 340–350°F (170–175°C) or until a small piece of breadcrumb sizzles immediately when added.

Fry

Working in batches to avoid crowding, gently place breaded chicken into the hot oil. Fry 3–4 minutes per side, or until golden brown and an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Adjust heat as needed to prevent burning. Transfer cooked cutlets to a wire rack or paper towel-lined plate to drain.

Rest and slice

Let the chicken rest 3–5 minutes. Slice each cutlet into 1/2-inch strips on a bias for serving.

For the sauce (Tonkatsu-style)

Combine the ketchup, Worcestershire sauce, soy sauce, mirin (or rice vinegar), brown sugar, and hot water in a small bowl. Whisk until smooth and the sugar dissolves. Taste and adjust: add more Worcestershire for tang, more sugar for sweetness, or a touch more soy for saltiness.

To serve

Place a mound of shredded cabbage on each plate. Arrange sliced chicken katsu alongside or on top of the cabbage. Spoon or drizzle the tonkatsu sauce over the chicken, and serve with a lemon wedge to squeeze over the meat if desired.