Southern fried chicken isn't the only crispy poultry dish in the game. Katsu is a Japanese-style chicken cutlet flaunting a ...

After all the chicken is breaded, all that's left to do is fry it. Heat the oil to about 350°F first; when you add the chicken, the temperature will drop slightly — that's what you want.

Make the katsu sauce: Whisk the ketchup, Worcestershire, brown sugar, soy sauce and garlic powder in a bowl until smooth. 2 Make the chicken: The chicken should be about ¼-inch thick.

Enjoy the crispy crunch of Chicken Katsu—no deep frying required! This oven-baked version is golden, juicy, and packed with ...

There is a banner hanging on the shop front to appeal the menu you are looking for. There are variations of this W sauce mega chicken katsu, a set meal (790 yen including tax), a bowl (750 yen ...

Butterfly the chicken breasts lengthwise in half, or have your butcher do them. Place the chicken halves between a plastic storage bag, I'm using a freezer bag cut at the seam.

Chicken katsu, weeknight rescue. Kay Chun’s recipe cleverly shallow-fries the cutlets so they emerge golden and crispy, ready for rice, tonkatsu sauce and a shaggy mound of shredded cabbage.