Tori Katsu - Deep Fried Chicken Cutlets

Author: Anita Jacobson




Prep Time: 25 mins

Cook Time: 15 mins

Total Time: 40 mins

Serves: 4


  • 2 pairs of chicken breast (about 500 gram)
  • oil for deep frying
  • Marinating sauce
  • salt
  • pepper
  • 1 tablespoon sake
  • Breading
  • all purpose flour
  • 1 egg, lightly beaten
  • bread crumbs (Japanese: panko)
  • Dipping sauce (mix together the following)
  • 6 tablespoon Worcestershire sauce
  • 4 tablespoon tomato sauce
  • 3 tablespoon soy sauce


  1. Cut each chicken breast pair to two pieces, so you end up with 4 halves of chicken breast. Then cut each chicken breast half at a slanting angle into 3 pieces, make sure that all the pieces have the same thickness. You should end up with 12 pieces of meat.
  2. Place the chicken breasts in a bowl, sprinkle with salt and pepper, and add the sake. Mix well, and let the meat marinate for 10 minutes.
  3. Prepare three shallow bowls, fill the first one with flour, the second one with egg, and the third one with bread crumbs.
  4. Heat oil in a frying pan for deep frying. Once the oil is hot enough (you can test by dropping a peace of bread crumb to hot oil, if it sizzles immediately, it is ready), dust each piece of chicken meat in flour, then dip in egg, and followed by bread crumb. Then deep fry until golden brown and crispy.
  5. Remove and drain on a wire rack or paper towel.
  6. Serve immediately with steamed white rice and the dipping sauce.

Another great recipe by