Factory Chicken Katsu Recipe | Cheesecake

Fry the chicken cutlets in batches to avoid crowding the pan. Cook for 4 to 5 minutes per side until the crust is deeply golden brown and the internal temperature hits 165°F (74°C).

Heat 2 tablespoons of vegetable oil in a saucepan over medium heat. cheesecake factory chicken katsu recipe

| Ingredient | Quantity | | :--- | :--- | | Boneless, skinless chicken breasts (or thighs) | 2 large breasts or 4-6 thighs | | Salt | 1 tsp, or to taste | | White or black pepper | 1/2 tsp, or to taste | | All-purpose flour | 1/2 cup | | Large eggs | 2 | | Water | 1 tbsp | | Japanese Panko breadcrumbs | 1.5 - 2 cups | | Neutral oil (vegetable, canola, or avocado) | For frying | Fry the chicken cutlets in batches to avoid crowding the pan

has quickly become a fan favourite for its perfect balance of textures and bold, umami-rich flavours. This dish stands out from standard Japanese katsu by pairing the traditional ultra-crispy breaded chicken with a unique set of accompaniments: a sweet teriyaki glaze, edamame, mushrooms, and fresh cucumbers over a bed of white rice. | Ingredient | Quantity | | :--- |

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Follow these tips to ensure a fantastic result every time.

But can you make it at home without a commercial fryer? Absolutely. Here is how to decode the magic.