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Tori Katsu (Japanese Crispy Chicken Cutlet)

Crispy golden Tori Katsu chicken cutlet on a plate
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Tori Katsu is a Japanese-style crispy chicken cutlet that’s juicy on the inside and perfectly golden and crunchy on the outside. This easy and delicious dish is a favorite for lunch or dinner, served with rice, cabbage slaw, and a tangy tonkatsu sauce.

Ingredients

Scale

  • 4 boneless, skinless chicken thighs

  • 1 cup panko breadcrumbs

  • 1/2 cup all-purpose flour

  • 2 large eggs, beaten

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • Vegetable oil, for frying

Optional for Serving:

  • Steamed white rice

  • Shredded cabbage

  • Tonkatsu sauce or Japanese curry sauce

  • Edamame beans

Instructions

  • Prepare the Chicken: Trim any excess fat from the chicken thighs and gently pound them to an even thickness for even cooking.

  • Set Up Breading Station: In three separate bowls, place flour mixed with salt and pepper, beaten eggs, and panko breadcrumbs.

  • Bread the Chicken: Dredge each chicken thigh in flour, dip into beaten egg, and coat with panko breadcrumbs. Press gently to ensure a full coating.

  • Heat Oil: Pour vegetable oil into a large skillet to about 1/2 inch deep. Heat over medium-high heat to 350°F (175°C).

  • Fry the Chicken: Carefully add chicken to the hot oil and fry for 4–5 minutes per side until golden brown and cooked through. Work in batches if needed.

  • Drain Oil: Transfer fried chicken to a plate lined with paper towels or a wire rack to remove excess oil.

 

  • Slice and Serve: Let rest for a few minutes, then slice into strips. Serve with rice, cabbage slaw, and your favorite sauce.

Nutrition

Find it online: https://miameals.com/tori-katsu-recipe/

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