Cheesecake Factory Chicken Katsu Recipe <EASY - GUIDE>

The "Cheesecake Factory" Style Chicken Katsu Story

Step 6: Assemble Like the Restaurant

Place a mound of steamed rice on one side of a large plate. Ladle a generous amount of curry next to the rice. Slice the chicken katsu crosswise into 1-inch strips (show off that juicy interior) and lean the slices against the rice and curry. Pile the slaw on the opposite side. cheesecake factory chicken katsu recipe

Prep: Butterfly chicken breasts and pound them to a uniform 1/4-inch thickness to ensure they stay juicy while the exterior gets extra crunchy. Breading Station: Dredge: All-purpose flour. The "Cheesecake Factory" Style Chicken Katsu Story Step

The Cut: Use boneless, skinless chicken breasts or thighs. Pound them to an even Pile the slaw on the opposite side

For the Sriracha Aioli: Mix mayo, sriracha, condensed milk, and rice vinegar until pink and smooth.

: Teriyaki glaze (note: some older or regional variations may include a curry or creamy miso sauce).

Q: What if I can't find Panko? A: You must find Panko. Regular breadcrumbs will turn into a hard shell, not a crispy crust. Look for "Kikkoman Panko" in the international aisle of any grocery store.