Southern fried chicken isn't the only crispy poultry dish in the game. Katsu is a Japanese-style chicken cutlet flaunting a crisp, crumbly panko breadcrumb coating that gives way to tender, juicy meat ...

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.

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

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.

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.