Chicken Katsu with Teriyaki Glaze

Chicken Katsu with Teriyaki Glaze is a Japanese-inspired dish that pairs crispy, breaded chicken cutlets with a glossy, sweet-salty teriyaki sauce. It offers a perfect balance of crunch and tenderness, making it a popular favorite for casual dinners or bento-style meals.

Why You’ll Love This Recipe

Crispy on the outside, juicy on the inside, and topped with a flavorful glaze — this dish is a comforting and satisfying option for both weeknight meals and special occasions. The teriyaki sauce brings depth and umami to the crunchy cutlets, and it’s simple to prepare at home.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken katsu:

• Boneless, skinless chicken breasts or thighs
• Salt and pepper
• All-purpose flour
• Eggs
• Panko breadcrumbs
• Oil for frying

For the teriyaki glaze:

• Soy sauce
• Mirin
• Sugar
• Garlic, minced
• Cornstarch (optional, for thickening)
• Sesame seeds (for garnish)

Directions

1. Pound chicken to even thickness and season with salt and pepper.
2. Dredge chicken in flour, dip in beaten eggs, then coat with panko.
3. Fry in hot oil until golden and cooked through. Drain on paper towels.
4. In a saucepan, combine soy sauce, mirin, sugar, and garlic. Simmer until slightly thickened.
5. Slice chicken and drizzle with teriyaki glaze. Garnish with sesame seeds.

Servings and Timing

• Servings: 4
• Preparation Time: 15 minutes
• Cooking Time: 20 minutes

Variations

• Use tofu or eggplant for a vegetarian version.
• Add grated ginger to the glaze for extra zing.
• Serve with steamed rice, shredded cabbage, or pickled vegetables.

Storage/Reheating

• Store chicken separately from the sauce in the refrigerator for up to 3 days.
• Reheat chicken in the oven or air fryer to restore crispiness.
• Sauce can be reheated on the stove.

FAQs

What is the difference between katsu and tonkatsu?

Katsu is a general term for breaded cutlets, while tonkatsu refers specifically to pork.

Can I bake instead of fry?

Yes, bake at 400°F (200°C) until crispy, flipping halfway through.

Can I use store-bought teriyaki sauce?

Yes, but homemade offers fresher, customizable flavor.

What oil is best for frying?

Neutral oils like canola, vegetable, or peanut oil are ideal.

Is panko necessary?

Panko provides the signature crunch, but you can substitute with regular breadcrumbs if needed.

Can I make it gluten-free?

Use gluten-free breadcrumbs and tamari instead of soy sauce.

How thick should the glaze be?

It should lightly coat the back of a spoon. Adjust with cornstarch if needed.

Can I freeze it?

Fried cutlets freeze well. Reheat in the oven for best results.

Is this kid-friendly?

Yes, especially with a milder glaze.

What sides go well?

Steamed rice, miso soup, edamame, or Asian slaw pair beautifully.

Conclusion

Chicken Katsu with Teriyaki Glaze is a comforting fusion of crispy texture and savory-sweet flavor. Whether served in a bento box or plated for dinner, it delivers satisfaction in every bite.

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