Chicken Katsu (Fried Chicken Cutlet) Recipe

Name: Chicken Katsu (Fried Chicken Cutlet) Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 people
Ingredients: 10 oz (280g) chicken breast; 1/2 teaspoon salt; 3 dashes black pepper; 1 large egg; 1 cup panko; neutral cooking oil; 1 1/2 tablespoons ketchup; 2 tablespoons Worcestershire sauce; 1 tablespoon soy sauce; 1 tablespoon mirin; 1 tablespoon sugar; 1/2 teaspoon Dijon mustard

User Reviews

4.6

86 reviews

Excellent

Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
Servings
2 people
Calories
383 kcal
Course
Main Course
Cuisine
Japanese

Chicken Katsu (Fried Chicken Cutlet) Recipe

Kelsey Carr

Report

Chicken Katsu is a deep-fried chicken cutlet made by double-coating tender chicken breast with beaten egg and Japanese panko breadcrumbs. The breading crisps to a golden brown while the chicken stays juicy inside. It's served cut into strips alongside a tangy, sweet-savory katsu sauce that combines ketchup, Worcestershire, soy sauce, mirin, sugar, and Dijon mustard. This method creates a crunchy outer crust with juicy meat, and the rich sauce adds a balanced flavor punch to complement the crisp cutlet.

Description

Chicken Katsu (Fried Chicken Cutlet) Recipe features boneless, skinless chicken breast seasoned simply with salt and pepper. The chicken is sliced and then coated twice by dipping in beaten egg and firmly pressing on panko breadcrumbs, resulting in a thick, crunchy batter. The cutlets are deep-fried in neutral cooking oil at about 350°F until golden brown on both sides, yielding a crisp exterior and tender interior.

The dish is served hot, sliced into strips to show the juicy white meat inside. It comes with a homemade katsu sauce combining ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and Dijon mustard for a tangy, slightly sweet dipping sauce that enhances the cutlet's savoriness. This balance of crispy texture and flavorful sauce makes it an ideal accompaniment to steamed rice.

For convenience, ready-made katsu or tonkatsu sauces can be purchased at Asian food stores. The recipe suggests letting the seasoned chicken rest briefly before breading to improve flavor absorption. Double coating in egg and panko ensures a sturdy, crispy crust after frying.

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Ingredients

Servings

10 oz (280g) chicken breast boneless and skinless
1/2 teaspoon salt
3 dashes black pepper
1 large egg lightly beaten
1 cup panko or bread crumbs, Japanese
neutral cooking oil for deep-frying, generic cooking oil

Katsu Sauce:

1 1/2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon sugar
1/2 teaspoon Dijon mustard

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Instructions

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Slice the chicken breast horizontally into two pieces. Season with salt and black pepper, and let it stand for 10 minutes. Mix all the ingredients for the Katsu Sauce in a bowl and stir to combine.
Heat a pot of cooking oil for deep-frying. The ideal temperature is about 350°F (180°C).
Dip each piece of chicken into the beaten egg, then immediately coat it with panko. Shake off the excess. Dip the chicken into the egg again, then coat it with panko for a second time, ensuring it is evenly coated with a thick layer. Repeat the process for the other piece of chicken.
Once the oil is fully heated, gently drop each piece of chicken into the pot and deep-fry until both sides are golden brown. Remove the chicken and place it on a plate lined with paper towels. Cut the chicken into strips and serve immediately with steamed rice and katsu sauce.

Notes

You can use store-bought bottled Katsu Sauce or Tonkatsu Sauce for convenience.

Nutrition Information

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Serving 2people Calories 383kcal (19%) Carbohydrates 39g (13%) Protein 38g (76%) Fat 7g (11%) Saturated Fat 1g (5%) Cholesterol 172mg (57%) Sodium 1847mg (77%) Fiber 1g (4%) Sugar 14g (28%)