Chicken Katsu with Teriyaki Glaze is a crispy Japanese-style breaded chicken cutlet served with a rich, glossy teriyaki sauce. It combines a satisfying crunch with a savory-sweet flavor, offering a perfect balance of texture and taste.
Why You’ll Love This Recipe
This dish is easy to prepare yet delivers restaurant-quality results. The crispy coating contrasts beautifully with the juicy interior of the chicken, and the homemade teriyaki glaze adds a depth of flavor that elevates the entire meal. It’s ideal for weeknight dinners or special occasions.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Chicken breasts (boneless, skinless)
- All-purpose flour
- Eggs
- Panko breadcrumbs
- Salt and pepper
- Vegetable oil (for frying)
- Soy sauce
- Brown sugar or honey
- Mirin or rice vinegar
- Garlic
- Cornstarch (for thickening)
- Shredded cabbage (optional, for serving)
Directions
- Flatten chicken breasts to even thickness using a meat mallet.
- Season with salt and pepper.
- Dredge each cutlet in flour, dip in beaten eggs, and coat with panko breadcrumbs.
- Heat oil in a skillet and fry chicken on medium-high heat until golden brown and cooked through, about 3–4 minutes per side.
- For the glaze, combine soy sauce, sugar, mirin, and garlic in a saucepan. Simmer until slightly thickened. Add cornstarch slurry to achieve desired consistency.
- Slice chicken and drizzle with teriyaki glaze. Serve over shredded cabbage or rice.
Servings and timing
Servings: 4
Preparation time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Variations
- Spicy Version: Add chili flakes to the glaze.
- Gluten-Free: Use rice flour and gluten-free breadcrumbs.
- Baked Option: Bake chicken at 400°F (200°C) for 25 minutes, flipping halfway.
- Pork Katsu: Substitute chicken with pork cutlets.
- Extra Crunch: Double-coat the chicken with panko for more crispiness.
Storage/Reheating
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10 minutes or in an air fryer. Avoid microwaving as it may soften the crispy crust.
FAQs
What is the difference between katsu and schnitzel?
Katsu uses panko breadcrumbs and is typically paired with Japanese sauces, while schnitzel uses finer breadcrumbs and European seasonings.
Can I make this ahead of time?
You can bread the chicken ahead and refrigerate. Fry just before serving.
What oil is best for frying?
Use neutral oils like canola, vegetable, or peanut oil.
Can I use chicken thighs?
Yes, they are flavorful and remain juicy after frying.
How do I keep it crispy?
Drain on a wire rack instead of paper towels after frying.
Is teriyaki sauce the same as soy sauce?
No, teriyaki includes soy sauce plus sweeteners and aromatics.
Can I air fry the chicken?
Yes, air fry at 375°F (190°C) for 12–15 minutes until golden.
What sides go well with this?
Steamed rice, miso soup, or a simple cucumber salad.
Can I make the glaze ahead of time?
Yes, store in the fridge and reheat gently before serving.
Can this be made dairy-free?
Yes, no dairy is used in the base recipe.
Conclusion
Chicken Katsu with Teriyaki Glaze is a delicious fusion of crunch and flavor. Whether you’re exploring Japanese cuisine or just looking for a satisfying new dish, this recipe delivers a perfect balance of texture and taste with minimal effort.
Print
- Total Time: 25 minutes
- Yield: 2 servings
Description
Crispy, golden, and perfectly juicy, this Chicken Katsu with Teriyaki Glaze is a Japanese classic made even better with a sweet-savory glaze. Serve it with rice or slaw for a satisfying meal.
Ingredients
-
2 boneless chicken breasts
-
1/2 cup flour
-
2 eggs, beaten
-
1 cup panko breadcrumbs
-
Salt and pepper
-
Oil for frying
For Teriyaki Glaze:
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1/4 cup soy sauce
-
2 tbsp mirin
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1 tbsp brown sugar
-
1 tbsp honey
-
1 tsp grated ginger
Instructions
-
Pound chicken to even thickness. Season with salt and pepper.
-
Dredge chicken in flour, dip in egg, then coat in panko.
-
Heat oil and fry chicken until golden and cooked through (about 3–4 mins per side).
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In a small pan, combine glaze ingredients and simmer until thickened.
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Slice chicken and drizzle with teriyaki glaze. Serve hot.
Notes
-
Air fryer alternative: 400°F for 12–15 minutes.
-
Pairs great with cabbage salad or steamed rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese