Chiken Katsu Set Recipe

Name: Nagomi Japanese Restaurants CHIKEN KATSU SET Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 pieces boneless skinless chicken breasts; 1 cups all-purpose flour; 2 pieces large eggs; 1.5 cups panko breadcrumbs; 0.5 cups fine dry breadcrumbs (optional, for finer crust); 1.5 tsp salt; 1 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 cups vegetable oil (for frying); 2 tbs milk or water (for egg wash); 3 tbs ketchup; 1 tbs soy sauce; 1.5 tbs Worcestershire sauce; 1 tbs brown sugar; 1 tsp mirin or rice wine (optional); 2 cups cabbage (finely shredded); 2 pieces lemon wedges; 2 cups steamed white rice; 1 tsp sesame seeds (optional); 0.25 tsp salt (for cabbage)

Inspired by Nagomi Japanese Restaurant

Time45m

Serves2

Breaded chicken

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Ingredients

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Chicken & Breading

2 pieces boneless skinless chicken breasts

1 cups 00 bread flour

2 pieces Large eggs

1 1/2 cups Panko breadcrumbs

1/2 cups fine dry breadcrumbs (optional, for finer crust)

1 1/2 tsp Celtic sea salt

1 tsp black pepper

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1 cups vegetable oil (for frying)

2 tbs milk or water (for egg wash)

Sauce (Tonkatsu-style)

3 tbs Ketchup

1 tbs Aged soy sauce

1 1/2 tbs Original Worcestershire Sauce

1 tbs Brown sugar

1 tsp mirin or rice wine (optional)

Sides & Garnish

2 cups cabbage (finely shredded)

2 pieces lemon wedges

2 cups steamed white rice

1 tsp Sesame seeds (optional)

1/4 tsp salt (for cabbage)

Method

Chicken & Breading

Prepare chicken

Trim any excess fat from the chicken breasts. Place each breast between two sheets of plastic wrap or in a resealable bag. Using a meat mallet or rolling pin, pound each breast to an even thickness of about 1/2 inch (1.3 cm). This ensures even cooking. Slice each breast in half horizontally if they are very large to get 2 even cutlets.

Season and set up breading station

Season both sides of the pounded chicken with 1 tsp salt and 1/2 tsp black pepper. In three shallow dishes, place: (1) flour mixed with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder; (2) beaten eggs combined with 2 tbsp milk or water; (3) panko breadcrumbs mixed with 1/2 cup fine breadcrumbs (if using) and 1/4 tsp salt. Mix each station so it's ready for dredging.

Breading the chicken

Working with one piece at a time: dredge the chicken first in the seasoned flour, shaking off excess. Dip into the egg wash, allowing excess to drip off. Press firmly into the panko mixture to thoroughly coat both sides, pressing breadcrumbs into the surface. Place breaded cutlets on a wire rack set over a baking sheet and let rest 10 minutes — this helps the coating adhere and reduces falling crumbs during frying.

Heat oil

Pour about 1 cup (or enough) vegetable oil into a large skillet to reach about 1/4 to 1/3 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb dropped into the oil sizzles immediately and turns golden in about 30 seconds. Reduce heat slightly if it smokes.

Fry chicken

Fry the breaded cutlets in batches without crowding the pan. Cook 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 to maintain steady frying temperature. Transfer cooked cutlets to a wire rack or paper towel–lined plate to drain briefly. For extra crispness, finish in a 375°F (190°C) oven for 5 minutes while keeping warm.

Sauce (Tonkatsu-style)

While chicken rests, make the sauce. In a small saucepan or bowl, combine 3 tbsp ketchup, 1 tbsp soy sauce, 1.5 tbsp Worcestershire sauce, 1 tbsp brown sugar, and 1 tsp mirin (if using). Warm gently in a small saucepan over low heat just to dissolve the sugar and meld flavors, stirring for 1–2 minutes. Taste and adjust: add a little more brown sugar if you prefer sweeter, or a dash more Worcestershire for tang. Keep warm until serving.

Sides & Garnish

Prepare shredded cabbage and rice. Place 2 cups finely shredded cabbage in a bowl and toss with 1/4 tsp salt; let sit for 5 minutes, then squeeze lightly to remove excess moisture. Reheat or cook steamed rice so it's hot and ready to serve (2 cups cooked).

Plate the set: slice each chicken katsu into 5–6 strips. On each plate place a serving of steamed rice, a mound of shredded cabbage, and arrange the sliced katsu alongside. Drizzle or serve the tonkatsu sauce over the chicken (about 1–2 tbsp per cutlet) and garnish with lemon wedges and a sprinkle of sesame seeds if desired.