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Chicken katsu (fried chicken cutlet)

chicken katsu japanese style deep fried chicken cutlet

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  • 1/4 cup sake
  • 1 1/2 lbs chicken breasts (pounded to about 1/2in. thickness)
  • 2 eggs scrambled (for dredging)
  • 1/2 cup flour (+ more as needed for dredging)
  • 1 1/2 cups panko (+ more as needed for dredging)
  • 1/4 cup olive oil (+ more as needed for frying)
  • 1/2 head cabbage (thinly sliced)
  • rice
  • tonkatsu sauce, lemon wedge, Japanese mustard , ground sesame seeds
  • water (in spray bottle (optional))


  1. Using a large plastic freezer bag, pound your chicken until about 1/2 in. thick. (Optional: cut into individual portions after pounding)
  2. Add 1/4 cup sake, ensure chicken is lightly coated and allow to sit at least 15 minutes while you prepare the other things.
  3. Cut cabbage as thinly as possible and set aside
  4. Set up your dredging plates – one dedicated to flour, one bowl or dish for the egg, and one dediated to panko,
  5. Note – I place the flour furthest from the stove since that’s the first step.
  6. Once chicken has marinated in sake, remove and lightly pat with a paper towel. Preheat a large cast iron skillet and add oil.
  7. Coat each piece with flour, followed by egg, then panko. Ensure all sides and areas are covered with all 3.
  8. Spray the top and bottom with a spray or two of water and fry 3-4 minutes on each side (until light gold brown). Repeat for all the remaining pieces
  9. Serve with cabbage, rice, miso soup, tonkatsu sauce, lemon wedge, Japanese mustard , ground sesame seeds

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