Cheesecake Factory Chicken Katsu Recipe

Substitute the all-purpose flour with cornstarch or a 1:1 gluten-free flour blend, use certified gluten-free panko crumbs, and swap standard soy sauce for tamari.

This version uses the traditional Japanese katsu method—pounding the chicken for tenderness and using panko for that signature airy crunch—while mirroring the Cheesecake Factory's specific presentation. For the Chicken: Chicken Katsu cheesecake factory chicken katsu recipe

If the oil gets too hot, the panko will burn before the chicken cooks through. If it is too cool, the breadcrumbs will absorb the oil and become greasy. Adjust your stove dial continuously between batches. Substitute the all-purpose flour with cornstarch or a

Pair this with a side of miso soup or a simple cucumber salad, and you’ve turned your kitchen table into a cozy, calorie-laden booth at your favorite chain restaurant. If it is too cool, the breadcrumbs will

: Carefully place chicken in the oil. Fry for 3–4 minutes per side until the exterior is a deep golden brown and the internal temperature reaches 165°F .