Cheesecake Factory Chicken Katsu Recipe

Whisk the ketchup, Worcestershire, oyster sauce, soy sauce, sugar, and mirin in a small bowl.

You can bread the chicken cutlets up to 4 hours in advance. Keep them uncovered on a baking sheet in the refrigerator so the breading dries slightly, which actually yields an even crispier crunch when fried. If you want to customize this recipe further, let me know: Share public link cheesecake factory chicken katsu recipe

Some home cooks have discovered a unique twist using as the breading instead of panko to achieve a similar extreme crunchiness often associated with the restaurant's fried appetizers. Whisk the ketchup, Worcestershire, oyster sauce, soy sauce,

Use boneless, skinless chicken breasts or thighs. Pound them to an even If you want to customize this recipe further,

Enjoy the crunch.

: Butterfly chicken breasts and pound them to a uniform 1/4-inch thickness to ensure they stay juicy while the exterior gets extra crunchy. Breading Station : Dredge : All-purpose flour.

Recreating this restaurant masterpiece at home is easier than you think. By using a few culinary secrets—like proper chicken prepping and traditional Japanese ingredients—you can replicate the exact taste and texture in your own kitchen. The Secret to the Perfect Copycat Katsu