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Chicken Katsu
100%
1
cooking.nytimes.com
By cooking.nytimes.com

Chicken Katsu

Instructions
Cook:30min
Updated at: Sun, 21 Jun 2026 23:12:24 GMT

Nutrition balance score

Good
Glycemic Index
60
Moderate
Glycemic Load
36
High

Nutrition per serving

Calories467.5 kcal (23%)
Total Fat9.1 g (13%)
Carbs59.3 g (23%)
Sugars22 g (24%)
Protein34.5 g (69%)
Sodium1201 mg (60%)
Fiber3.2 g (12%)
% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6 tablespoons ketchup
6 tablespoonsketchup
6 tablespoons Worcestershire sauce
6 tablespoonsworcestershire sauce
4 teaspoons unsulphured molasses
4 teaspoonsunsulphured molasses
2 teaspoons low-sodium soy sauce
2 teaspoonslow-sodium soy sauce
2 teaspoons granulated sugar
2 teaspoonsgranulated sugar
1/4 teaspoon grated peeled fresh ginger
¼ teaspoonfresh ginger
grated peeled
1/8 teaspoon ground cloves
⅛ teaspoonground cloves
Vegetable oil, as needed for frying
vegetable oil
as needed for frying
1/2 cup all-purpose flour
½ cupall-purpose flour
2 large eggs, beaten
2eggs
large, beaten
1 1/2 cups panko bread crumbs (about 3 1/2 ounces)
1 ½ cupspanko bread crumbs
2 (8-ounce) boneless, skinless chicken breasts, halved crosswise then pounded 1/4-inch-thick
2 x 8 ounceboneless skinless chicken breasts
halved crosswise then pounded 1/4-inch-thick
Kosher salt and black pepper
kosher salt
Kosher salt and black pepper
black pepper
4 cups tightly packed finely shredded green cabbage (about 12 ounces)
4 cupsgreen cabbage
tightly packed finely shredded
Tonkatsu sauce, steamed rice and lemon wedges, for serving
Tonkatsu sauce
Tonkatsu sauce, steamed rice and lemon wedges, for serving
rice
steamed
Tonkatsu sauce, steamed rice and lemon wedges, for serving
lemon wedges
for serving

Instructions

View on cooking.nytimes.com
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