Chicken Katsu Recipe

Prep the chicken

Place each chicken breast between two sheets of plastic wrap or in a resealable bag. Using a meat mallet or rolling pin, gently pound each breast to an even thickness about 1/2 inch thick. Trim any excess fat. Season both sides of each breast with kosher salt and black pepper.

Set up breading stations

Place the flour in a shallow dish. In a second shallow dish, whisk together the eggs and cold water until well combined. Place the panko breadcrumbs in a third shallow dish. Have a rimmed baking sheet ready for finished cutlets.

Bread the cutlets

One at a time, dredge a chicken breast in flour, shaking off excess. Dip it into the egg wash, letting excess drip off, then press it firmly into the panko until well coated. Transfer the breaded cutlet to the baking sheet. Repeat with remaining cutlets. For an extra-crisp crust, press additional panko onto the cutlet surface if needed.

Heat the oil

In a large skillet (preferably stainless steel or cast iron), add about 1/2 to 3/4 inch of vegetable oil (approx 1 cup). Heat the oil over medium-high heat until it registers 350°F (175°C) or when a small pinch of panko sizzles immediately but does not burn.

Fry the cutlets

Working in batches so you don't crowd the pan, carefully place breaded cutlets in the hot oil. Fry for 3–4 minutes per side, or until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Adjust heat as necessary to maintain oil temperature. Transfer cooked cutlets to a wire rack set over a baking sheet or to paper towels to drain for 1–2 minutes.

Rest and slice

Allow cutlets to rest for 2–3 minutes. Slice each cutlet into 1/2-inch strips on a bias for serving.

While the chicken rests (or earlier), combine ketchup, soy sauce, mirin, rice vinegar, brown sugar, Worcestershire sauce, grated ginger and minced garlic in a small saucepan. Stir to combine and bring to a gentle simmer over medium-low heat.

Simmer the sauce gently for 3–5 minutes, stirring occasionally, until slightly thickened and glossy. Remove from heat and stir in the sesame oil. Taste and adjust balance: add a pinch more sugar for sweetness, a small splash of soy for saltiness, or a few drops of rice vinegar for brightness. Keep warm until serving.

Place 1 cup steamed rice on each plate. Fan sliced chicken katsu over or beside the rice. Spoon several tablespoons of warm katsu sauce over the chicken and serve extra sauce on the side.

Add about 1/2 cup shredded cabbage to each plate as a crisp side. Garnish the chicken with chopped scallions and a sprinkle of sesame seeds if desired. Serve with a lemon wedge to squeeze over the chicken for brightness.