Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each), pounded to ½-inch (1.25 cm) thickness
  • 1 tsp salt (5g)
  • ½ tsp black pepper (2.5g)
  • 1 cup all-purpose flour (120g)
  • 2 large eggs, beaten
  • 2 cups panko bread crumbs (200g)
  • Vegetable oil or canola oil, for frying (about 2 cups / 475ml)
  • ¼ cup ketchup (60ml)
  • 2 tablespoons Worcestershire sauce (30ml)
  • 1 tablespoon oyster sauce (15ml)
  • 1 teaspoon soy sauce (5ml)
  • ½ teaspoon brown sugar (2.5g)

Instructions:

  1. Pound chicken breasts to even thickness. Season with salt and pepper.
  2. Prepare three shallow dishes: flour in the first, beaten eggs in the second, and panko bread crumbs in the third.
  3. Dredge each chicken breast in flour, then dip in egg, and finally coat thoroughly in panko. Press the panko gently to adhere.
  4. Place breaded cutlets on a plate or tray, cover, and refrigerate for at least 30 minutes.
  5. Heat about ½ inch of oil in a large skillet over medium heat. Use a thermometer to ensure the oil reaches 325-350°F (160-175°C).
  6. Carefully place the breaded chicken cutlets in the hot oil, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
  7. Remove the fried chicken from the pan and place on a wire rack to drain excess oil.
  8. Whisk together ketchup, Worcestershire sauce, oyster sauce, soy sauce, and brown sugar in a small bowl.
  9. Slice the chicken katsu and serve immediately with katsu sauce (if using), rice, and shredded cabbage.