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

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.

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.

Fry the chicken katsu for 2–3 minutes on each side. Carefully transfer to kitchen paper to drain and season with a pinch of salt. If adding the egg, cut a small hole out of the center of the ...