Crispy Chicken Katsu

Ingredients

• 4 pieces Chicken Breast (skinless, boneless, pounded to 1/2 inch thickness)
• 2 cups All-Purpose Flour (for dredging)
• 3 large Eggs (beaten)
• 2 tablespoons Water (to thin egg mixture)
• 2 cups Panko Breadcrumbs (Japanese panko for extra crispness)
• 1 teaspoon Salt (season chicken)
• 1 tablespoon Light Miso Paste (optional seasoning for chicken)
• 2 cups High-Heat Frying Oil (vegetable, canola, or peanut oil for shallow frying)
• 3 tablespoons Ketchup (base of tonkatsu sauce)
• 1 tablespoon Worcestershire Sauce (for tonkatsu sauce)
• 1 tablespoon Oyster Sauce (for tonkatsu sauce)
• 1 tablespoon Miso (optional, adds umami to sauce)
• 1 teaspoon Honey (sweetener for sauce)
• 0.5 head Cabbage (thinly sliced for slaw)
• 0.5 bunch Green Onions (thinly sliced for slaw)
• 1 tablespoon Chili Garlic Topping (adds heat to slaw (or use chili oil))
• 1 teaspoon Lemon Juice (brightens slaw)

Instructions

1. Flatten the Chicken

   Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or the bottom of a heavy pot until the thickest part is an even 1/2 inch (12 mm) thick.

   Time: PT10M

2. Season the Chicken

   Lightly sprinkle the flattened breasts with salt, or rub with a thin layer of light miso for extra flavor, then refrigerate for at least 30 minutes (or overnight for maximum taste).

   Time: PT5M

3. Set Up Breading Stations

   In three separate bowls, place 2 cups flour, a mixture of 3 beaten eggs with 2 Tbsp water, and 2 cups panko breadcrumbs.

   Time: PT5M

4. Dredge the Chicken

   Coat each breast in flour, shaking off excess, dip into the egg wash, then press into panko until fully covered. Place on parchment paper, separating each piece with another sheet of parchment.

   Time: PT5M

5. Rest the Breaded Chicken (Optional)

   Cover the parchment‑lined tray and refrigerate up to 24 hours if you want to prep ahead.

   Time: PT0M

6. Heat the Oil

   Add 2 cups high‑heat oil to the 10‑inch skillet and heat over medium‑high until it shimmers, about 325‑350 °F (160‑175 °C).

   Time: PT5M

   Temperature: 325-350°F

7. Fry the Chicken

   Working one piece at a time, gently lay the chicken away from you in the hot oil. Fry 3‑5 minutes per side until golden‑brown and the internal temperature reaches 165 °F (74 °C). Adjust heat if the coating browns too quickly.

   Time: PT30M

   Temperature: 325-350°F

8. Rest on a Wire Rack

   Transfer each cooked cutlet to a wire rack set over a baking sheet to drain excess oil and stay crisp.

   Time: PT2M

9. Make Tonkatsu Sauce

   In a small bowl whisk together 3 Tbsp ketchup, 1 Tbsp Worcestershire sauce, 1 Tbsp oyster sauce, 1 Tbsp miso (optional), and 1 tsp honey until smooth.

   Time: PT3M

10. Prepare Spicy Cabbage Slaw

    Thinly slice half a cabbage head, toss with a pinch of salt, let sit 5 minutes, then squeeze out excess moisture. Add sliced green onions, 1 Tbsp chili garlic topping (or chili oil), and 1 tsp lemon juice; mix and taste for seasoning.

    Time: PT10M

11. Serve

    Plate the chicken katsu with a drizzle of tonkatsu sauce, a side of spicy cabbage slaw, and steamed rice or sliced white bread for a sandwich.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g