Chicken Katsu Recipe

Butterfly and pound

Trim any fat from the chicken breasts. Place each breast between two sheets of plastic wrap and gently butterfly and then pound with a meat mallet to an even thickness of about 1/2 inch (1.2 cm). This ensures even cooking and tender texture.

Season and flour

Season both sides of each flattened breast with kosher salt (approx 1/4 tsp per breast), black pepper, and garlic powder. Lightly dredge each piece in the 1/2 cup all-purpose flour, shaking off excess. Set on a wire rack or plate.

Prepare egg wash and crumbs

In a shallow dish, whisk together 2 large eggs and 2 tablespoons whole milk until combined. In a second shallow dish, combine panko breadcrumbs and optional fine dry breadcrumbs and sesame seeds; mix well. The dry mix should be free of lumps and evenly combined.

Bread the chicken

Working one piece at a time: dip the floured chicken into the egg wash, letting excess drip off, then press firmly into the panko mixture so the crumbs adhere evenly over the surface and edges. Place breaded cutlets on a plate or rack and let rest 5–10 minutes to help the coating set.

Heat oil

Pour about 1/2 to 3/4 inch (≈1.25–2 cm) depth of neutral oil into a heavy skillet or frying pan (about 10–12 inch pan) — this is roughly 1.5–2 cups depending on pan size. Heat over medium-high until the oil reaches 340–350°F (170–175°C). If you don't have a thermometer, test with a small breadcrumb: it should sizzle and turn golden within 30–40 seconds.

Fry the cutlets

Fry the breaded chicken in batches without crowding the pan, 3–4 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Adjust heat as needed to prevent burning (lower to medium if browning too quickly). Use tongs to turn gently to keep coating intact.

Drain

Transfer cooked cutlets to a wire rack set over a baking sheet or paper towels to drain. Let rest 3–5 minutes; carryover will bring the internal temperature to final doneness while keeping the crust crisp.

Whisk together ketchup, Worcestershire sauce, soy sauce, mirin (or rice vinegar), and brown sugar in a small bowl until smooth and sugar is dissolved. Taste and adjust: add a little more Worcestershire for tang, or more brown sugar for sweetness. Set aside or refrigerate until serving.

Slice each chicken katsu into 1/2-inch strips on a diagonal. Serve over steamed rice (optional) with a mound of shredded cabbage on the side, lemon wedges, and the tonkatsu sauce drizzled or passed on the side. Garnish with a sprinkle of sesame seeds if using.