Japanese Chicken Katsu
Juicy chicken cutlets coated in panko breadcrumbs and fried until crisp, served with cabbage, rice, and tonkatsu sauce.
Equipment
- Large skillet or Dutch oven
- Wire rack
- Meat mallet
- Shallow bowls
- Instant-read thermometer
Ingredients
Chicken Katsu
- 1 1/2 lb boneless skinless chicken breasts or thighs pounded to even thickness
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 1/2 cups panko breadcrumbs
- 1 cup neutral oil for shallow frying, as needed
To Serve
- 3 cups green cabbage finely shredded
- 2 cups cooked white rice for serving
- 1/3 cup tonkatsu sauce plus more to taste
- 1 whole lemon cut into wedges
Instructions
Bread the chicken:
- Pat the chicken dry and pound it to an even thickness.
- Season both sides with the salt and pepper.
- Set up three shallow bowls with the flour, beaten eggs, and panko.
- Dredge each piece of chicken in flour, dip it in egg, then press it firmly into the panko until evenly coated.
Fry the katsu:
- Heat about 1/2 inch of oil in a skillet to 340 to 350 F.
- Fry the chicken in batches for 3 to 4 minutes per side, until deeply golden and cooked through.
- Transfer the cutlets to a wire rack and let them rest for 3 minutes.
- Check that the thickest part of the chicken reaches 165 F.
Serve:
- Slice the cutlets into strips with a sharp knife.
- Serve with shredded cabbage, rice, tonkatsu sauce, and lemon wedges.
- Add extra sauce at the table so the crust stays crisp.
Notes
- Pounding the chicken evenly helps it cook before the panko gets too dark.
- A wire rack keeps steam from softening the underside of the crust.
- Leftovers reheat best in an oven or air fryer instead of a microwave.
Nutrition
Calories: 620kcalCarbohydrates: 55gProtein: 44gFat: 25gSaturated Fat: 4gCholesterol: 185mgSodium: 980mgFiber: 3gSugar: 8g