Tori Katsu (Deep Fried Chicken Cutlets)Recipe – Japanese Special
Tori Katsu (Deep Fried Chicken Cutlets) is a satisfying Japanese main course featuring perfectly sliced chicken breasts coated in golden, crunchy panko breadcrumbs. This simple yet flavorful dish ensures even cooking through thoughtful slanted cutting—or by gently flattening with a rolling pin—for consistent results. Paired with a tangy, rich dipping sauce made from Worcestershire, tomato, and soy sauces, it delivers that classic katsu experience right at home, ideal for cozy meals or easy weeknight dinners.
- Prep Time25 min
- Cook Time15 min
- Total Time40 min
Tori Katsu (Deep Fried Chicken Cutlets) Ingredients :
- 2 pairs of chicken breasts (about 500 grams)
- Oil for deep frying
- Marinade:
- Salt
- Pepper
- 1 tablespoon sake
- Breading:
- All-purpose flour
- 1 egg, lightly beaten
- Japanese panko breadcrumbs
- Dipping Sauce (combine the following):
- 6 tablespoons Worcestershire sauce
- 4 tablespoons tomato sauce
- 3 tablespoons soy sauce
How To Make Tori Katsu (Deep Fried Chicken Cutlets)
Cut each pair of chicken breasts into two pieces, resulting in 4 halves. Then slice each chicken breast half at a slanted angle into 3 pieces, ensuring uniform thickness across all pieces. This should yield 12 meat pieces.
Place the chicken breasts in a bowl, season with salt and pepper, and add the sake. Mix thoroughly and let the meat marinate for 10 minutes.
Set up three shallow bowls: fill the first with flour, the second with beaten egg, and the third with panko breadcrumbs.
Heat oil in a frying pan for deep frying. Test if the oil is hot enough by dropping a breadcrumb piece into it; it should sizzle immediately when ready. Coat each piece of chicken first in flour, then in egg, and finally in breadcrumbs. Deep fry until golden brown and crispy.
Remove the fried chicken pieces and drain excess oil on a wire rack or paper towel.
Serve hot with steamed white rice and the prepared dipping sauce.
Recipe Notes
Uniform Thickness Tip: Achieve perfect cooking by creating uniform slices—by slanted cutting or using a rolling pin to flatten thicker spots.
Homemade Sauce Option: Whip up a simple, tangy katsu sauce using Worcestershire, tomato, and soy sauces when store-bought options aren’t available.
Serving Pairing: Serve hot alongside steamed white rice or your favorite side for a complete Japanese-style meal.
Crispiness Maintenance: To keep cutlets crisp, drain on a wire rack or paper towels after frying and serve immediately.
