Chicken Katsu

By Kay Chun

Published November 4, 2022

  • Linda Xiao for The New York Times. Food stylist: Monica Pierini.
Media 1 of 1
Total Time
30 minutes
Rating
4(2,726)
Comments
Read comments

Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork. For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to — and protects — juicy meat inside. The traditional accompaniments are a mound of crunchy shredded cabbage, steamed rice and a generous drizzle of sweet-savory katsu sauce. Also called tonkatsu sauce, it’s a tangy Japanese-style barbecue sauce made with soy sauce, Worcestershire sauce, tomatoes, ginger and clove. Though you can purchase bottles of it in Asian markets or online, the sauce is easy to make, lasts indefinitely in the fridge and serves as a great all-purpose dip.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

FOR THE TONKATSU SAUCE

  • 6 tablespoons ketchup

  • 6 tablespoons Worcestershire sauce

  • 4 teaspoons unsulphured molasses

  • 2 teaspoons low-sodium soy sauce

  • 2 teaspoons granulated sugar

  • ¼ teaspoon grated peeled fresh ginger

  • ⅛ teaspoon ground cloves

FOR THE CHICKEN KATSU

  • Vegetable oil, as needed for frying

  • ½ cup all-purpose flour

  • 2 large eggs, beaten

  • 1 ½ cups panko bread crumbs (about 3 ½ ounces)

  • 2 (8-ounce) boneless, skinless chicken breasts, halved crosswise then pounded ¼-inch-thick

  • Kosher salt and black pepper

  • 4 cups tightly packed finely shredded green cabbage (about 12 ounces)

  • Tonkatsu sauce, steamed rice and lemon wedges, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

55 grams carbs; 176 milligrams cholesterol; 855 calories; 38 grams monosaturated fat; 10 grams polyunsaturated fat; 5 grams saturated fat; 56 grams fat; 4 grams fiber; 882 milligrams sodium; 34 grams protein; 19 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Prepare the tonkatsu sauce: In a small bowl, combine all of the ingredients and mix well. (Makes ⅔ cup.)

  2. Step 2

    Prepare the chicken: Fill a large cast-iron or heavy skillet with ⅓-inch oil. Heat over medium until an instant-read thermometer registers 350 degrees.

  3. Step 3

    Place flour, eggs and bread crumbs in 3 separate wide, shallow bowls or large plates.

  4. Step 4

    Season chicken cutlets with salt and pepper. Working with one cutlet at a time, dredge in flour until fully coated, then shake off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs until well coated. Transfer to a clean plate and repeat with remaining 3 cutlets.

  5. Step 5

    Gently lower 2 cutlets into the oil and fry until golden underneath, about 2 minutes. Adjust heat to keep it as close to 350 degrees as possible. Turn over and fry until chicken is golden on the second side and cooked through, 1 ½ to 2 minutes longer. Transfer to a paper towel-lined plate to drain, and season with salt. Repeat with remaining 2 cutlets.

  6. Step 6

    Slice cutlets into thick slices and transfer to plates. Divide the cabbage in mounds next to the katsu. Drizzle the katsu with some of the tonkatsu sauce. Serve with small bowls of rice, lemon wedges and extra tonkatsu sauce.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
2,726 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Rob in DC

A more authentic version: Fry for 1 minute each side, take out to rest for 4 minutes, and then repeat for 1 minute each side.

harvey

Lots of wonderful things to enjoy about this meal. Simplicity itself. Easy and not a lot of dishes. Left more time for my husband and I to catch up on Mare of Easttown rather than spending half the night cleaning (which he does, I cook on most nights). Reminded me of the trip we took to Tokyo in ‘87. Food is amazing in that it can bring you back in time or to another place entirely different from where you are.

Charlie

Great as leftovers too. A cutlet on a good toasted bun with shredded cabbage and tonkatsu sauce on top. We always make more than one meal out of this.

Laurel

The air fryer worked great for this dish, instead of deep frying.

Dana

I can’t describe how good and how easy this was - perfect recipe, as written. My very picky kids loved it, it’s definitely joining the rotation!

Alaina

I’m not sure why, as of this posting, this recipe is rated only a 4. It’s excellent! Nicely done, NYT Cooking

Private comments are only visible to you.

Recipe Tags

or to save this recipe.