Chicken Katsu Recipe

Prepare chicken

Place each chicken breast between two pieces of plastic wrap or in a zip-top bag. Use a meat mallet or heavy skillet to pound each breast to an even thickness of about 1/2 inch (12 mm). This ensures even cooking.

Trim any excess fat or tendon from the chicken. Season both sides evenly with kosher salt and black pepper.

Set up breading station

Arrange three shallow dishes: one with all-purpose flour, one with beaten eggs mixed with whole milk, and one with panko breadcrumbs. Lightly press the panko to remove very large clumps but keep it airy for a crisp crust.

Bread the chicken

Dredge each seasoned breast lightly in flour, shaking off excess. Dip into the egg mixture ensuring full coating, then press firmly into the panko breadcrumbs to adhere an even layer. Press crumbs into edges so they're well covered.

Heat oil

In a large skillet, pour enough vegetable oil to come about 1/4 inch (6–7 mm) up the side. Heat over medium-high until oil reaches about 340–350°F (170–175°C) or a small breadcrumb sizzles and browns in ~30 seconds. If you don't have a thermometer, test with a wooden chopstick: small bubbles should form steadily around it.

Fry the cutlets

Carefully place breaded cutlets into the hot oil without crowding the pan (work in batches if needed). Fry 3–4 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 maintain even browning without burning.

When cooked, transfer cutlets to a wire rack set over a baking sheet (or paper towels) to drain for 2–3 minutes. Let rest 3 minutes before slicing to retain juices.

Slice each cutlet into 1/2-inch (1 cm) strips for serving. Serve immediately with shredded cabbage, lemon wedges, and rice.

In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, brown sugar, and mirin (or rice vinegar) until smooth and sugar dissolves. Taste and adjust: more brown sugar to sweeten, more Worcestershire to deepen umami, or a splash of water to thin if needed.

Transfer sauce to a small serving dish alongside the sliced chicken cutlets.

Pile shredded cabbage on each plate beside the sliced chicken katsu. Place lemon wedge for squeezing over the cutlet if desired.

Spoon or pour tonkatsu sauce over the sliced chicken or serve it in a small bowl for dipping. Serve with hot cooked rice.