Japanese
Chicken Katsu
Thin chicken cutlets are breaded in panko and fried in a shallow pot of oil until the crust is deep gold. The chicken tastes toasted and crunchy, and the tonkatsu sauce is savory with a little sweetness.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
Why you’ll love it
- Pounding the cutlets even means the center and the crust finish together.
- Panko stays craggy because it is pressed on, not soaked.
- The oil temperature is checked before the first piece goes in.
- A short rest on a rack keeps the bottom from steaming.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Pound the chicken to about 1/2-inch thickness. Season both sides with the salt and pepper.
- 2
Set up three bowls: the flour, the egg beaten with the water, and the panko. Dip each cutlet in flour, then egg, then panko, pressing the crumbs on.
- 3
Pour the vegetable oil into a heavy pot and keep the oil below the halfway mark. Heat it to 350°F. If the oil smokes, turn the heat off and let it cool before you continue.
- 4
Fry two cutlets at a time until deep gold and the center reaches 165°F, about 3 to 4 minutes per side. Drain on a rack.
- 5
Stir the ketchup, Worcestershire sauce, soy sauce, and brown sugar together for the sauce.
- 6
Slice the chicken and serve it with the shredded cabbage and the sauce.
Pro tips
- Let the breaded cutlets sit 5 minutes before frying so the crumbs stick.
- Do not walk away from the oil once it is near 350°F.
- Slice the cutlets across the grain so the pieces stay tender.
Easy substitutions
- chicken breasts
- pork cutlets cooked to 145°F and rested 3 minutes
- panko breadcrumbs
- finely crushed plain crackers
- Worcestershire sauce
- extra ketchup plus a splash of soy sauce
Storage and reheating
Storage
Refrigerate the chicken and sauce separately in sealed containers for up to 3 days.
Reheating
Reheat the chicken on a rack in a 400°F oven for about 8 minutes, until hot, and warm the sauce separately.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 518
- Protein
- 38 g
- Carbs
- 42 g
- Fat
- 22 g
- Fiber
- 2 g
Moderate · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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