Name: Thai and Japanese Kitchens Chicken Katsu Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 pieces boneless skinless chicken breasts; 1 tsp kosher salt; 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.5 cups all-purpose flour; 2 pieces large eggs; 2 tbs whole milk; 1.5 cups panko breadcrumbs; 1 cups vegetable oil (for frying); 0.25 cups ketchup; 2 tbs Worcestershire sauce; 1 tbs soy sauce; 1 tbs mirin or rice vinegar; 1 tbs brown sugar; 0.5 tsp optional grated ginger; 2 cups cooked short-grain rice; 2 cups shredded cabbage; 2 pieces lemon wedges

Method

For the chicken

Prepare the chicken

Trim any excess fat from the chicken breasts. Place each breast between two pieces of plastic wrap or in a large zip-top bag and pound with a meat mallet or rolling pin until about 1/2 inch (1.2 cm) thick and even. This helps it cook quickly and evenly.

Season

Season both sides of the pounded chicken with the kosher salt, black pepper, and garlic powder, rubbing gently so the seasoning adheres.

Set up dredging station

Place the flour in a shallow plate. In a second shallow bowl, whisk together the eggs and whole milk until combined. In a third shallow bowl, place the panko breadcrumbs. Have a plate ready for the breaded cutlets.

Dredge the chicken

Working with one piece at a time: coat the chicken lightly but completely in flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then press firmly into the panko so the crumbs adhere and form an even coating. Set the breaded cutlet on the plate and repeat with the second breast.

Heat the oil

Pour about 1/2 to 1 cup vegetable oil into a heavy skillet (cast-iron or stainless) — enough to come about 1/4 inch up the sides. Heat over medium-high until the oil reaches about 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in.

Fry the cutlets

Carefully place the breaded cutlets in the hot oil (do not overcrowd; fry in batches if needed). Fry until golden brown and crisp, about 3–4 minutes per side, adjusting heat to maintain temperature. Use tongs to turn once. Internal temperature should reach 165°F (74°C).

Drain and rest

Transfer cooked cutlets to a wire rack set over a baking sheet or to paper towels to drain for 2–3 minutes. This preserves crispness. If desired, keep warm in a low oven (200°F / 95°C) while finishing remaining pieces.

Slice

Using a sharp knife, slice each cutlet into 1/2-inch strips on the diagonal just before serving so the crispy crust stays intact.

For the tonkatsu sauce

While the chicken rests or fries, combine ketchup, Worcestershire sauce, soy sauce, mirin (or rice vinegar), brown sugar, and grated ginger (if using) in a small bowl. Whisk until smooth and the sugar dissolves. Taste and adjust: add more Worcestershire for tanginess, more brown sugar for sweetness, or a splash of soy for salt. Keep at room temperature.

To serve

Divide cooked rice between plates. Place shredded cabbage alongside or mound it next to the rice. Arrange sliced chicken katsu over the rice or beside the cabbage. Spoon tonkatsu sauce over the chicken or serve on the side. Garnish with lemon wedges to squeeze over the cutlets if desired.

Suggested accompaniments: pickled ginger, miso soup, or a light Japanese-style vinaigrette on the cabbage.