Gluten-Free Chicken Katsu with Tamari Sauce

Why You’ll Love This Recipe

• All gluten-free ingredients with classic katsu crunch, thanks to gluten-free panko.
• Balanced plate: crisp chicken, fluffy steamed rice, and refreshing shredded cabbage.
• Deeply savory tamari katsu sauce you can whisk up in minutes.
• Flexible cooking: shallow-fry, air-fry, or bake—clear instructions for each.

Grocery List

• Produce: Green cabbage, scallions (optional), 1 lemon
• Dairy: Large eggs
• Pantry: Japanese short-grain rice, gluten-free panko, white rice flour, tamari (gluten-free), gluten-free ketchup, gluten-free Worcestershire or coconut aminos, mirin, rice vinegar, sugar, garlic powder, kosher salt, black pepper, neutral oil (canola/peanut/grapeseed), toasted sesame seeds (optional)

Full Ingredients

Rice & Cabbage

• 1 1/2 cups Japanese short-grain white rice, rinsed well
• 1 3/4 cups water
• 2 cups finely shredded green cabbage (about 1/4 small head)
• Ice water for crisping cabbage
• 1 medium lemon, cut into 4 wedges

Chicken Katsu

• 1 1/4 lb boneless, skinless chicken breasts (2 medium); halved horizontally to make 4 cutlets
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup white rice flour
• 2 large eggs, beaten
• 2 cups gluten-free panko
• 1 1/2 cups neutral oil (or enough for 1/2 inch depth) for shallow frying

Tamari Katsu Sauce (makes about 1/2 cup)

• 3 tbsp gluten-free ketchup
• 2 tbsp tamari (gluten-free)
• 1 1/2 tbsp gluten-free Worcestershire or coconut aminos
• 1 tbsp mirin
• 1 tsp sugar (or honey)
• 1/2 tsp rice vinegar
• 1/4 tsp garlic powder

To Serve (Optional)

• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

Step-by-Step Instructions

Step 1: Rinse and cook the rice

Place the rice in a fine-mesh sieve and rinse under cold water, swishing with your hand, until the water runs mostly clear (about 1–2 minutes). Combine rinsed rice and 1 3/4 cups water in a medium saucepan. Bring to a gentle boil, then cover, reduce heat to low, and simmer for 15 minutes. Turn off the heat and let rest, covered, for 10 minutes. Fluff with a rice paddle or fork.

Step 2: Prep the cabbage and garnishes

Finely shred the cabbage. Soak it in a bowl of ice water for 5 minutes to make it extra crisp, then drain well and pat dry with clean towels. Cut the lemon into wedges and slice the scallions if using. Set aside.

Step 3: Butterfly, pound, and season the chicken

Halve each chicken breast horizontally to create 4 thin cutlets. Place between two sheets of parchment and gently pound to an even 1/2 inch thickness. Pat dry. Season both sides with the kosher salt and black pepper.

Step 4: Set up the gluten-free breading station

Arrange three shallow dishes: rice flour in the first; beaten eggs in the second; gluten-free panko in the third. Dredge each cutlet in rice flour (shake off excess), dip in egg (let excess drip), then press firmly into the panko, coating all sides. Place breaded cutlets on a plate and refrigerate or freeze for 10 minutes to help the coating adhere.

Step 5: Shallow-fry the katsu at 350°F

In a large skillet, heat 1/2 inch of neutral oil to 350°F over medium heat (a thermometer is best; a panko crumb should sizzle immediately). Fry 2 cutlets at a time, 3–4 minutes per side, until deep golden and the thickest part registers 165°F. Adjust heat to maintain 325–350°F. Transfer to a wire rack set over a sheet pan to stay crisp while you fry the remaining cutlets.

Step 6: Whisk the tamari katsu sauce

In a small bowl, whisk together ketchup, tamari, gluten-free Worcestershire (or coconut aminos), mirin, sugar, rice vinegar, and garlic powder until smooth. For a warmer, slightly thicker sauce, gently heat in a small saucepan over low for 1–2 minutes, stirring.

Step 7: Slice and serve

Slice each cutlet crosswise into 3/4 inch strips. Mound rice in bowls or plates, add a handful of shredded cabbage, and fan the sliced katsu over the rice. Drizzle with tamari katsu sauce, sprinkle sesame seeds and scallions (if using), and finish with a squeeze of lemon. Serve extra sauce and lemon on the side.

Pro Tips

• Keep it gluten-free: choose certified gluten-free panko, tamari, and Worcestershire; avoid cross-contamination by using clean oil and utensils.
• Crispier coating: chill breaded cutlets for 10 minutes before frying; press panko on firmly so it adheres.
• Oil temperature matters: 350°F is the sweet spot. Too cool equals greasy; too hot darkens before the chicken cooks through.
• Drain on a rack, not paper towels, so steam doesn’t soften the crust.
• Slice just before serving to keep juices in and the crumb intact.

Variations

• Air Fryer: Spray both sides with oil. Air fry at 400°F for 9–12 minutes, flipping halfway, until 165°F and golden.
• Oven-Baked: Set breaded cutlets on a wire rack over a sheet pan, spray with oil, and bake at 425°F for 15–18 minutes until 165°F and crisp.
• Spicy Katsu: Whisk 1–2 tsp gochugaru or 1 tsp chili-garlic sauce into the Tamari Katsu Sauce for heat (ensure the chili product is gluten-free).

Storage & Make-Ahead

Rice: refrigerate up to 4 days in an airtight container. Katsu: cool completely, then refrigerate up to 3 days or freeze up to 2 months (wrap tightly). Reheat on a wire rack at 375°F for 8–12 minutes (frozen 15–18 minutes) until hot and crisp. Sauce keeps refrigerated for 1 week. You can bread cutlets up to 12 hours ahead; keep covered and chilled.

Nutrition (per serving)

Approximate: 690 calories; 43 g protein; 85 g carbohydrates; 20 g fat; 3 g saturated fat; 1200 mg sodium; 2 g fiber; 8 g sugars. Values will vary with oil absorption and sauce amount.