Entrée: Japan – チキンカツ ▶ Chikin Katsu (Japanese Fried Chicken Cutlets)

Serving Size: 3

Approximate Time

Prep 25 min

Cook 10 min

Additional 10 min

Total 45 min

Ingredients

1 lb / 500 g boneless chicken (2 large breasts butterflied and pounded thin, or 4 boneless skinless thighs)
Salt and freshly ground black pepper to taste
1 / 2 tsp garlic powder or onion powder (optional)
1 cup (120 g) all-purpose flour
2 large eggs, beaten
2 cups (200 g) panko breadcrumbs
Vegetable oil (canola, sunflower, or other neutral oil) for shallow frying — about 2 to 4 cups (500 ml to 1 L) for 1 / 2 to 3 / 4 inch (1–1.5 cm) oil depth
To serve:
Shredded cabbage
Steamed rice
Lemon wedges
Japanese mustard or mayonnaise
Tonkatsu sauce (optional, makes about 4 tbsp):
3 tbsp ketchup
2 tbsp Worcestershire sauce
1 tsp soy sauce
1 tsp mirin (or 1 tsp sugar dissolved)
1 tsp sugar (adjust to taste) or 3–4 tbsp store-bought tonkatsu sauce

Instructions

Prepare the chicken: If using breasts, butterfly each and place between plastic wrap. Pound gently with a meat mallet until even thickness about 1 cm (1/3"). Trim excess edges so pieces are uniform. Pat dry with paper towels.
Season both sides of each chicken piece with salt, pepper and optional garlic/onion powder. Let rest a few minutes while setting up dredging station.
Set up three shallow dishes: one with flour, one with the beaten eggs, one with panko breadcrumbs. Lightly season the flour with a pinch of salt and pepper.
Dredge: Coat a chicken piece in flour, shaking off excess. Dip fully into beaten egg, then press into panko breadcrumbs so it’s completely covered. Press the panko firmly so it adheres well. Repeat for all pieces and place on a tray; rest 5–10 minutes to help the coating set.
Heat oil: Pour oil into a wide skillet or shallow pot to a depth of about 1–1.5 cm (1/2"–3/4") for shallow frying, or more if preferred for deep frying. Heat to 170–175°C (340–350°F). If you don’t have a thermometer, test by dropping a few panko crumbs: they should sizzle and brown evenly within ~30–40 seconds.
Fry in batches: Don’t overcrowd the pan. Carefully slide chicken into hot oil and fry 3–4 minutes per side (thinner pieces) or until golden brown and cooked through. Total fry time will depend on thickness — internal temperature should reach 75°C (165°F). Maintain oil temperature between batches; lower heat slightly if browning too fast.
Drain: Transfer cooked cutlets to a wire rack set over a baking sheet or to paper towels to drain for a minute. Resting on a rack keeps the crust crisp.
Slice: Let the cutlets rest 1–2 minutes, then slice diagonally into strips for serving (typical presentation).
Make tonkatsu sauce (if using): Whisk together ketchup, Worcestershire sauce, soy sauce, mirin (or dissolved sugar) and sugar until smooth. Taste and adjust sweetness/saltiness. Alternatively use store-bought tonkatsu sauce.
Serve: Plate sliced chicken katsu over or beside steamed rice, a mound of shredded cabbage, lemon wedge and a drizzle or small bowl of tonkatsu sauce. Add Japanese mustard or mayo on the side if desired.
Tips:
— For extra-crisp crust press panko into the egg-coated chicken and let the breaded pieces rest in the fridge for 10–15 minutes before frying.
— Maintain oil temperature to avoid greasy cutlets; adjust heat between batches.
— Use panko for the signature light, flaky crust — regular breadcrumbs will give a denser crust.
— Leftovers: Reheat in a 180°C (350°F) oven for 8–10 minutes to keep crisp rather than microwaving.