Chicken Katsu (チキンカツ)

Ingredients

Equipment Needed

• •Heavy pot or deep frying pan
• •Deep-fry thermometer
• •Wire rack set over a tray
• •Shallow trays for flour, egg, and panko
• •Sharp knife for butterflying and slicing

Instructions

1. 1

   Shred the cabbage

   Slice the cabbage as finely as you can and set it in cold water for ten minutes, then drain it well. The water crisps the cabbage and washes away the harsh edge, which is why it tastes clean beside the fried cutlet instead of heavy.

   Dry the cabbage thoroughly after soaking. Wet cabbage makes the plate tired and softens the crust where it touches.
2. 2

   Butterfly the chicken

   Lay each thigh smooth-side down. Open the thicker parts with shallow horizontal cuts so the meat unfolds into an even piece, about 1/2 inch thick. Don't cut all the way through. Even thickness is the first secret here, because the whole cutlet can finish cooking just as the panko turns gold.

   If a piece still looks thick, cover it loosely and tap it with the flat side of a knife or a small pan. You're evening it, not punishing it.
3. 3

   Season and rest

   Pat the chicken dry, then season both sides with the salt and pepper. Let it stand for ten minutes while you set up the coating. Salt needs a little time to move into the surface of the meat, and a dry surface takes the flour cleanly.

4. 4

   Set the coating

   Put the flour in one shallow tray. Beat the eggs with the water in a second tray until loose and even. Put the panko in a third tray and crush a few handfuls lightly between your fingers. The flour gives the egg something to hold, the egg gives the crumbs something to hold, and the panko gives the cutlet its airy crispness.

5. 5

   Bread the cutlets

   Dredge each chicken piece in flour and shake off the excess. Dip it in egg, let the extra drip away, then lay it in the panko and press firmly on both sides. Set the breaded cutlets on a rack for five minutes. That short rest helps the coating settle, so it stays on the chicken instead of floating away in the oil.

   Too much flour makes a pasty layer under the crust. A thin, dry coat is enough.
6. 6

   Heat the oil

   Pour the oil into a heavy pot or deep pan to a depth of about 1 1/2 inches and heat it to 340°F to 350°F. If you don't have a thermometer, drop in a few panko crumbs: they should sink slightly, then rise and bubble at once. Oil that's too cool soaks the crust; oil that's too hot browns the crumbs before the chicken is cooked.

7. 7

   Fry until gold

   Fry two cutlets at a time, turning once, until the panko is deep golden and the chicken reaches 165°F at the thickest part, about 4 to 5 minutes total. Keep the oil lively but steady, and skim loose crumbs between batches so they don't burn and mark the next cutlet with bitterness.

8. 8

   Drain and rest

   Lift the cutlets to a rack, not a flat plate, and rest them for five minutes. A rack keeps the underside crisp, and the rest lets the juices settle so they don't run out the moment you cut.

9. 9

   Slice and serve

   Cut each katsu crosswise into wide strips with a sharp knife, pressing straight down rather than sawing. Set it with shredded cabbage, rice, and tonkatsu sauce on the side or lightly spooned over. Serve while the crust is still crisp, with lemon if you like its clean bite.

Chef Tips

• •Use fresh Japanese panko if you can. The flakes are larger and drier than ordinary breadcrumbs, which gives the crust its light, crisp bite without a thick bready shell.
• •Chicken thigh is the better weeknight choice because it stays juicy while the crust browns. If you use breast, butterfly it carefully and pound it evenly, or the thin end will dry before the thick end is done.
• •Don't drown the cutlet in sauce. Tonkatsu sauce is sweet, tangy, and useful, but the crust should still taste of clean frying and good chicken. Nothing hidden.
• •A thermometer is a sensible tool, not a crutch. Once you know what 345°F oil looks and sounds like, you can cook by eye, but the thermometer gets you there honestly.

Advance Preparation

• •The cabbage can be shredded up to one day ahead. Keep it covered in the refrigerator, then soak briefly in cold water and dry well before serving.
• •The chicken can be butterflied and seasoned up to four hours ahead. Keep it covered and refrigerated, then pat it dry again before coating.
• •Bread the cutlets no more than thirty minutes ahead. Longer than that and the panko begins to take on moisture, which dulls the crust.
• •Cooked chicken katsu keeps two days refrigerated. Reheat it on a rack in a 375°F oven until hot and crisp again; microwaving softens the panko.

Frequently Asked Questions

Nutrition Information

1 serving (about 430g)