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Large, heavy-bottomed skillet (cast iron or Dutch oven works best) Meat thermometer Wire cooling rack Ingredients List For the Chicken Katsu: 4 boneless, skinless chicken breasts 1 cup all-purpose flour 2 large eggs, beaten 2 cups Panko breadcrumbs 1 teaspoon garlic powder 1 teaspoon onion powder Salt and freshly cracked black pepper, to taste Vegetable, canola, or peanut oil (for shallow frying) For the Copycat Katsu Sauce: ½ cup ketchup ⅓ cup Worcestershire sauce 2 tablespoons oyster sauce 1 tablespoon soy sauce 1 tablespoon honey or brown sugar 1 teaspoon fresh ginger, finely grated For the Tangy Slaw: 3 cups shredded green cabbage 1 cup shredded red cabbage ½ cup shredded carrots 3 tablespoons rice vinegar 1 tablespoon sesame oil 1 tablespoon mayonnaise (preferably Kewpie) 1 teaspoon sugar Toasted sesame seeds (for garnish) Step-by-Step Cooking Instructions Step 1: Prep and Tenderize the Chicken
Fry two cutlets at a time for 4 to 5 minutes per side. cheesecake factory chicken katsu recipe
Bring the mixture to a gentle simmer. Stir frequently for 3 to 5 minutes until the sugar dissolves and the sauce thickens slightly.
To recreate this dish at home, follow these steps based on successful Copycat Guides and similar restaurant preparations: Cheesecake Factory's old chicken katsu : r/TopSecretRecipes Did you make this recipe
A common question is the difference between chicken katsu and its pork counterpart, . While they share the same breading method and are often served with the same accompaniments (rice, shredded cabbage, and tonkatsu sauce), the "ton" in tonkatsu means pork. Our focus here is on the equally delicious, often more practical chicken version.
: Start with a generous scoop of steamed white rice. Bring the mixture to a gentle simmer
In a small saucepan, combine all the sauce ingredients (ketchup, Worcestershire, soy, mirin, mustard, garlic, ginger). Whisk over medium-low heat until it just begins to bubble. Simmer for 2 minutes, then remove from heat. The flavor deepens as it cools.