Chicken Katsu Recipe

Butterfly and Pound

Trim any fat from the chicken breasts. Butterfly each breast by slicing horizontally almost through, then open like a book. If pieces are thick, place between plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness about 1/4 inch (6 mm). This helps even cooking and ensures a crisp coating.

Season

Lightly season both sides of each flattened chicken piece with the fine sea salt and black pepper, pressing gently so the seasoning adheres.

Set up three shallow dishes: one with the all-purpose flour, one with beaten eggs mixed with the whole milk, and one with the panko breadcrumbs. Dredge each seasoned chicken piece first in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into panko so the surface is evenly coated. Place breaded cutlets on a wire rack (not a plate) while you heat the oil — this keeps the crust crisp.

Pour the vegetable oil into a large skillet to a depth of about 1/4 inch (or roughly 1 cup for a 10-inch skillet). Heat over medium-high until oil registers 350°F (175°C) on a thermometer or a small pinch of panko sizzles immediately and browns slowly. Add cutlets in a single layer without crowding (cook in batches if needed). Fry 2–3 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as needed to prevent burning; lower to medium if crust browns too fast. Transfer cooked cutlets to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you fry remaining pieces.

While frying, combine ketchup, soy sauce, Worcestershire sauce, mirin (if using), brown sugar, grated ginger, and minced garlic in a small saucepan. Warm over low heat, stirring until sugar dissolves and flavors meld, 3–5 minutes. If the sauce is too thick, add the water 1 tablespoon at a time to reach a pourable consistency. Taste and adjust — more soy for saltiness, more sugar for sweetness, or extra Worcestershire for tang. Remove from heat and keep warm or at room temperature.

Slice each katsu into 1/2-inch strips with a sharp knife. Arrange warm steamed rice and shredded cabbage on plates. Place sliced chicken katsu over rice or beside the cabbage. Drizzle katsu sauce over the chicken or serve it on the side for dipping. Garnish with lemon wedges to squeeze over the cutlets if desired.

Serve immediately so the coating stays crisp. Leftover chicken katsu can be cooled and refrigerated for up to 3 days; reheat in a 375°F (190°C) oven for 10–12 minutes to restore crispness.