Name: Chicken Katsu (Japanese Breaded Chicken Cutlets) Recipe
Prep time: 15 min
Cook time: 10 min
Yield: 3
Cuisine: Asian
Ingredients: 1 lb chicken breasts; 1½ cups panko breadcrumbs; ½ cup all purpose flour; 2 eggs; 5 cups vegetable oil; salt and ground black pepper; 6 tbsp ketchup; 6 tbsp Worcestershire sauce; 1¼ tbsp molasses; 2 tsp soy sauce; 2 tsp brown sugar; 1 tsp ginger; ⅛ tsp ground cloves; 1 oz green cabbage; 2 lemon wedges; 1 cup rice; ⅛ tsp green onions; ⅛ tsp black sesame seeds

Prepare a Japanese feast at home with this restaurant-style chicken katsu! These breaded chicken cutlets, also known as tori katsu, are tender and crunchy, best paired with homemade chicken katsu sauce! Serve these with some cabbage and a cup of rice to complete your Japanese dining experience!

How To Make Chicken Katsu (Japanese Breaded Chicken Cutlets)

A classic chicken cutlet coated in Japanese panko breadcrumbs for a tender and crunchy finish!

Prep: 15 mins

Cook: 10 mins

Total: 25 mins

Serves:

Ingredients

For Breaded Chicken:

1 lb chicken breasts, boneless and skinless, halved crosswise and lightly flattened to ¼-inch thick
1½ cups panko breadcrumbs
½ cup all purpose flour
2 eggs, beaten
5 cups vegetable oil, (up to 8 cups), for frying
salt and ground black pepper, to season

For Homemade Katsu Sauce:

6 tbsp ketchup
6 tbsp Worcestershire sauce
1¼ tbsp molasses
2 tsp soy sauce, preferably low sodium
2 tsp brown sugar
1 tsp ginger, grated, fresh
⅛ tsp ground cloves

To Serve:

1 oz green cabbage, shredded
2 lemon wedges
1 cup rice, steamed
⅛ tsp green onions, thinly sliced
⅛ tsp black sesame seeds

Instructions

Combine all ingredients for the tonkatsu sauce and stir until evenly incorporated. Set aside.
Season chicken cutlets with salt and pepper, toss to incorporate.
Prepare the breading station for your chicken katsu by placing flour, eggs, and breadcrumbs into 3 separate bowls.
Dredge the cutlets in flour, dip in egg, and coat in breadcrumbs until well coated.
Preheat your oil ready for frying, and line a wire rack with a baking sheet.
Deep fry the chicken in batches for roughly 5 minutes, turning over as necessary until the chicken is golden and cooked through.
Drain your fried cutlets onto your wire rack.
Slice cutlets into thick diagonal slices and transfer to plates. Divide your shredded cabbage into mounds next to the katsu then drizzle the katsu tonkatsu sauce.
Serve with steamed rice, lemon wedges, cabbage, and extra tonkatsu sauce. Garnish with black sesame seeds and green onions,