Chicken katsu is a crispy panko-breaded chicken cutlet fried until golden and served with a tangy-sweet homemade katsu sauce made from ketchup, soy sauce, and mirin. It's a Hawaiian plate lunch staple that delivers a satisfying contrast of crunchy coating and tender meat.
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Slice chicken breasts in half horizontally to create thin cutlets.
Cover the chicken cutlets with plastic wrap and pound them with a meat mallet to an even thickness.
Season both sides of the chicken cutlets generously with garlic salt and pepper.
Set up a breading station with two shallow dishes. In the first, whisk the eggs. In the second, add the panko breadcrumbs.
Dip each seasoned chicken cutlet first into the whisked egg, letting any excess drip off.
Next, press the egg-coated chicken into the panko breadcrumbs, ensuring it's fully coated on both sides. Press gently to help the panko adhere.
Place the breaded chicken on a baking sheet. Let it rest for a few minutes to help the coating set.
While the chicken rests, prepare the katsu sauce. In a mixing bowl, combine ketchup, soy sauce, Worcestershire sauce, mirin, and brown sugar.
Grate the fresh ginger and garlic directly into the sauce mixture.
Whisk the sauce until well combined. Taste and adjust to your liking.
Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 360°F (182°C).
Carefully fry the chicken cutlets in batches for 2-3 minutes per side, until golden brown, crispy, and cooked through.
To serve, plate a scoop of steamed rice and a scoop of Hawaiian macaroni salad.
Slice the cooked chicken katsu into strips and arrange it on the plate.
Serve immediately with a side of the homemade katsu sauce for dipping.
Store cooked katsu in an airtight container in the refrigerator up to 3 days. Reheat in a 350°F oven for 8–10 minutes to restore crispness. Make the katsu sauce up to 5 days ahead and refrigerate.
meat mallet · deep frying pan or Dutch oven · instant-read thermometer · paper towels
Yes. Bread the chicken up to 4 hours ahead and refrigerate. Fry just before serving for the crispiest crust. Cooked katsu can be reheated in a 350°F oven for 8–10 minutes to restore crispness.
The breading should be deep golden brown and the internal temperature 165°F. Fry 3–4 minutes per side depending on thickness. Don't flip more than once.
Place between plastic wrap or in a zip-top bag and pound with a meat mallet until ¼ inch thick. This ensures even cooking and a tender cutlet.
Katsu sauce is unique but you can use tonkatsu sauce (store-bought) or adjust the homemade version by adding more Worcestershire for depth or less mirin if you prefer less sweetness.
Cooked katsu freezes up to 2 months in an airtight container. Reheat in a 350°F oven until crispy. Raw breaded cutlets freeze up to 1 month; fry from frozen, adding 1–2 minutes per side.
