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.

To ace Chicken Katsu 101, the first lesson you should master is selecting the right cut of meat. Although chicken breast works fine for katsu, dark meat cuts are the superior selection.

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.

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 ...