Cheesecake Factory Chicken Katsu Recipe Updated

: A chicken breast butterflied and pounded thin to ensure a proportional breading-to-meat ratio.

In a small bowl, whisk together the ketchup, Worcestershire sauce, oyster sauce, soy sauce, sugar, and mirin until the sugar completely dissolves. Taste and adjust sweetness if desired. Set aside at room temperature.

Before we dive into the ingredients, let's talk about texture. The Cheesecake Factory’s version is distinct because the crust stays shatteringly crisp even under the sauce. Most home cooks fail because their breading gets soggy.

The Cheesecake Factory presentation is specific. Do not just throw the chicken on a plate. cheesecake factory chicken katsu recipe

Never stack fried chicken cutlets on top of each other while hot, as the trapped steam will make the panko coating soft.

Slowly whisk in the chicken broth to prevent lumps from forming.

Unlike the traditional Japanese version served with curry, The Cheesecake Factory’s Chicken Katsu is a Hawaiian-Japanese fusion masterpiece. It features a perfectly fried, panko-crusted chicken breast served over a bed of buttery sautéed cabbage and carrots, drizzled with a sweet and tangy "katsu sauce" and a luscious creamy sriracha aioli. : A chicken breast butterflied and pounded thin

Press the chicken firmly into the panko breadcrumbs. Press down hard so the breadcrumbs adhere well and form a thick, textured crust. Repeat with all cutlets. 4. Shallow Frying to Golden Perfection

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Use the flat side of a meat mallet or a heavy rolling pin to gently pound the chicken to an even ¼-inch thickness. Set aside at room temperature

Now you're ready to bring the Cheesecake Factory experience into your own kitchen. Enjoy the rewarding crunch of that first bite

Arrange three shallow bowls: