Chicken Katsu Recipe

Prepare the breast

Trim any excess fat from the chicken breast. If the breast is very thick (over 1 inch), butterfly it by slicing horizontally almost through and opening it, or place between plastic wrap and pound gently with a meat mallet to an even thickness of about 1/2 inch. This ensures even cooking.

Season and marinate

Season both sides with kosher salt, black pepper, and garlic powder. Brush or rub soy sauce and mirin (if using) over both sides and let rest on a plate for 10 minutes at room temperature to allow light seasoning to penetrate.

Set up three bowls

Place flour (mixed with cornstarch, if using) in the first shallow bowl. In the second bowl, beat the eggs until smooth. Place panko breadcrumbs in the third bowl. Pat the chicken dry with paper towels before breading.

Dredge the chicken

Working with the prepared breast, dredge first in flour, shaking off excess, then dip into the beaten eggs, letting excess drip off, and finally press firmly into panko breadcrumbs so the surface is evenly coated. For a thicker crust, repeat the egg and panko step once more. Place breaded chicken on a wire rack and let sit for 10 minutes to help the coating adhere.

Heat the oil

Pour oil into a large skillet (enough to come about 1/4 to 1/2 inch up the side) and heat over medium-high until it reaches 350°F (175°C) or until a breadcrumb sizzles and browns within about 20–30 seconds. If you don't have a thermometer, maintain a steady medium-high heat and watch carefully.

Fry the chicken

Gently place the breaded chicken into the hot oil. Cook for 3–4 minutes per side, adjusting time for thickness, until the crust is golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Avoid overcrowding the pan; cook one breast at a time if necessary.

Drain and rest

Transfer the cooked chicken to a wire rack set over a baking sheet or to paper towels to drain for 2–3 minutes. Resting helps the juices redistribute and maintains crispness. If desired, keep warm in a 200°F (95°C) oven for a few minutes while finishing other components.

Prepare tonkatsu sauce (optional)

If using store-bought tonkatsu sauce, pour into a small bowl. To make a quick homemade version: whisk together 2 tbsp ketchup, 1 tbsp Worcestershire sauce, 1 tsp soy sauce, 1 tsp mirin or honey, and a pinch of garlic powder until smooth. Adjust to taste.

Slice and serve

Slice the rested chicken breast into 6–8 even strips. Arrange shredded cabbage on the plate, place sliced katsu on top or alongside, and drizzle or serve tonkatsu sauce on the side. Garnish with lemon wedges and sliced green onions if using. Serve immediately so the crust stays crisp.