Gluten Free Chicken Katsu

Total time40 min

Prep time20 min

Cook time20 min

Golden, crackly-crusted chicken cutlets are the star here — pounded thin, seasoned simply with salt and pepper, then dredged and coated for a deep, crunchy crust that fries up to a rich, deep-brown finish in hot oil. Every cutlet gets sliced into thick strips that stay juicy inside while that shattering crust holds its crunch, especially good served hot straight from the wire rack. The dipping sauce comes together fast on the stovetop, built from tangy ketchup, a touch of sugar, and a sharp hit of Dijon mustard for a glossy, savory-sweet finish that's begging to be drizzled over each piece. Pile the sliced katsu over steamed white rice with a tangle of shredded cabbage on the side, and you've got a full, satisfying plate that hits every texture note. This one's a genuinely solid pick for a gluten free dinner rotation, delivering all the crunch and flavor of the classic without any fuss. It reheats well too, so leftovers make for an easy next-day lunch.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
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½ tsp salt
¼ tsp black pepper

For the breading

½ cup all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
¼ tsp garlic powder
¼ tsp onion powder
6 tbsp cold water
1 ½ cups panko breadcrumbs

For frying

½ cup neutral oil (such as vegetable oil or canola oil), plus more as needed

For the sauce

3 tbsp worcestershire sauce
2 tbsp ketchup
1 tbsp soy sauce
1 tsp sugar
½ tsp dijon mustard

For serving

steamed white rice, for serving (optional)
shredded green cabbage, for serving (optional)

Instructions

1
Make the sauce: Combine the Worcestershire sauce, ketchup, soy sauce, sugar, and Dijon mustard in a small saucepan over medium-low heat. Stir and cook for 2–3 minutes, until the sugar dissolves and the sauce is smooth and slightly thickened. Remove from heat and set aside.
2
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness.

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