Chicken Katsu (Japanese Breaded Chicken Cutlets) Recipe

Combine all ingredients for the tonkatsu sauce and stir until evenly incorporated. Set aside.

Season chicken cutlets with salt and pepper, toss to incorporate.

Prepare the breading station for your chicken katsu by placing flour, eggs, and breadcrumbs into 3 separate bowls.

Dredge the cutlets in flour, dip in egg, and coat in breadcrumbs until well coated.

Preheat your oil ready for frying, and line a wire rack with a baking sheet.

Deep fry the chicken in batches for roughly 5 minutes, turning over as necessary until the chicken is golden and cooked through.

Drain your fried cutlets onto your wire rack.

Slice cutlets into thick diagonal slices and transfer to plates. Divide your shredded cabbage into mounds next to the katsu then drizzle the katsu tonkatsu sauce.

Serve with steamed rice, lemon wedges, cabbage, and extra tonkatsu sauce. Garnish with black sesame seeds and green onions,