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Chicken Katsu

For Roy Choi, these crispy egg-and-panko-coated chicken cutlets, generally made with pork in Japan, represent something major. "People think frying chicken cutlets is simple, but it's like cooking pasta," says Choi. "It's a dish that seems remedial, but when you get it right, it changes the whole ball game. I call it the cult of katsu."

  • Total Time:
  • Servings: 4

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  • 8 skinless, boneless chicken thighs (about 6 ounces each)
  • Salt
  • 1 cup all-purpose flour
  • 3 large eggs, lightly beaten with 3 tablespoons of water
  • 3 cups panko bread crumbs
  • 3 cups vegetable oil
  • Tonkatsu sauce (see Note), Dijon mustard and steamed sushi rice, for serving



  1. Lightly pound the chicken thighs 1/2 inch thick and season with salt. Put the flour, eggs and panko in 3 separate pie plates and season each one lightly with salt. Dredge 1 piece of chicken in the flour, tapping off the excess. Dip in the egg, allowing the excess to drip off, then coat the chicken with the panko, pressing to help it adhere. Transfer the chicken to a wax paper–lined baking sheet. Repeat with the remaining chicken.
  2. Divide the oil between 2 large skillets and heat until shimmering. Add the chicken and fry over moderately high heat, turning once, until golden and crispy, 3 minutes per side. Drain on paper towels. Serve the chicken with tonkatsu sauce, mustard and steamed rice.


Tonkatsu sauce is a sweet, thick Japanese barbecue sauce. It's available in the Asian section of most supermarkets.

Suggested Pairing

Both lager and sparkling wine pair well with fried chicken because their crispness cuts through the richness. Serve this katsu with Kona Brewing Co.’s Longboard Lager; for wine, pour the NV Chandon Brut Classic.

Contributed By Photo © Con Poulos Published December 2012

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494527 2013-12-06 Roy Choi frying|japanese|4|fast|weeknight-dinner december-2012 recipes,chicken-katsu 494527