Cheesecake Factory Chicken Katsu Recipe May 2026
Chicken Katsu Bowl The Cheesecake Factory is a relatively new menu item featuring crispy breaded chicken served with a signature teriyaki glaze
The Cheesecake Factory Plating Method
- ¼ cup Ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp Oyster sauce
- 1 tbsp Soy sauce
- 1 tbsp Sugar (or honey)
- 1 tsp Dijon mustard
- ½ tsp Garlic powder
- ½ tsp Ginger powder
- 1 dash of Sriracha or hot sauce (optional for heat)
- Prepare the breadcrumb mixture by combining panko breadcrumbs and cornstarch in a shallow dish.
- Dip each chicken breast in the beaten egg, then coat in the breadcrumb mixture, pressing gently to adhere.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the chicken breasts until golden brown, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
- Prepare the katsu sauce by whisking together soy sauce, sake, mirin, sugar, and rice vinegar in a small saucepan. Simmer over low heat, reducing the sauce to a thick glaze.
- Assemble the dish by topping each chicken breast with katsu sauce, shredded daikon, and shredded carrot. Serve with steamed jasmine rice and miso soup.
- Butterfly each chicken breast horizontally, then pound between plastic wrap to an even 1/2-inch thickness. This ensures fast, even cooking.
- Pat dry and season generously with salt and white pepper (white pepper gives a subtle “restaurant” heat).
350°F (175°C)
Pour oil into a heavy-bottomed pot (like a Dutch oven) until it reaches 1-inch depth. Heat oil to . cheesecake factory chicken katsu recipe