Cheesecake Factory Chicken: Katsu Recipe
The Ultimate Copycat Cheesecake Factory Chicken Katsu Recipe The Cheesecake Factory's Chicken Katsu Bowl
For the chicken:
6. Assemble the dish
- Slice chicken katsu crosswise into ½-inch strips.
- On a plate, place a mound of shredded cabbage and a scoop of rice.
- Arrange chicken slices overlapping next to the cabbage.
- Drizzle generously with katsu sauce, or serve it on the side for dipping.
- Garnish with lemon wedge.
The Cut: Use boneless, skinless chicken breasts or thighs. Pound them to an even cheesecake factory chicken katsu recipe
- 4 large boneless, skinless chicken breasts (about 8 oz each)
- 1 teaspoon kosher salt
- 1 teaspoon white pepper (black works, but white is authentic)
- 1 cup all-purpose flour
- 3 large eggs, beaten with 1 tbsp water
- 2 cups Japanese panko breadcrumbs (do not use regular breadcrumbs)
- Vegetable or canola oil (for frying)
Now close your eyes and take a bite – that’s the sound of a $24 plate, made for about $5 at home. Crispy, juicy, sweet-savory curry, and that cool, tangy slaw. No reservation required. The Ultimate Copycat Cheesecake Factory Chicken Katsu Recipe