Japanese
Chicken Katsu
Panko-crusted chicken cutlets fried until light and shatteringly crisp, served with tangy homemade katsu sauce and shredded cabbage.
- Airy panko crunch
- Five-minute katsu sauce
- Shallow-fried, less oil
Chicken katsu is the kind of simple, satisfying dinner that pleases everyone at the table. Japanese panko creates an airy, extra-crunchy crust that stays crisp long after it leaves the pan. We shallow-fry instead of deep-fry, so you only need about half an inch of oil. A quick stir-together katsu sauce and a pile of finely shredded cabbage complete the classic plate.
Instructions
Place the chicken pieces between plastic wrap and pound to an even 1/2-inch thickness. Season both sides with the salt and pepper.
Set out three shallow dishes with the flour, beaten eggs and panko.
Dredge each cutlet in flour, dip in egg, then press firmly into the panko on both sides. Rest on a rack for 10 minutes so the crust adheres.
Meanwhile, whisk the ketchup, Worcestershire, soy sauce and sugar in a small bowl until the sugar dissolves to make the katsu sauce.
Soak the shredded cabbage in ice water for 5 minutes, then drain well and pat dry for extra crunch.
Pour the oil into a large, heavy skillet to a depth of about 1/2 inch and heat over medium-high to 340 degrees F.
Fry 2 cutlets at a time for 3 to 4 minutes per side until deep golden brown and the thickest part registers 165 degrees F.
Transfer the cutlets to a wire rack set over a sheet pan and repeat with the remaining chicken, letting the oil come back to temperature between batches.
Let the cutlets rest for 3 minutes, then slice crosswise into 1-inch strips with a sharp knife.
Serve with the cabbage, lemon wedges, katsu sauce drizzled over or on the side, and steamed rice.
Test kitchen tips
- Resting the cutlets on a rack instead of paper towels keeps the bottom crust from steaming and going soft.
- Reheat leftover katsu on a rack in a 400 degrees F oven for 8 to 10 minutes to bring back the crunch.
- Boneless pork loin chops pounded to 1/2 inch work the same way for tonkatsu; cook them to 145 degrees F.
Nutrition per serving
- Calories
- 520
- Protein
- 42g
- Carbs
- 38g
- Fat
- 21g
- Fiber
- 2g
- Sugar
- 9g
- Sodium
- 880mg
Nutrition values are estimates calculated per serving. See our disclaimer.
