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Chicken Katsu

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Adjust Servings:
4 boneless, skinles Chicken Breasts
Salt and pepper to taste
1/2 cup All-purpose flour
2 large, beaten Eggs
1 cup Japanese panko breadcrumbs
Vegetable oil, for frying
1/3 cup Ketchup For the sauce
2 tablespoons Worcestershire sauce For the sauce
1 tablespoon Soy sauce For the sauce
1 tablespoon Sugar For the sauce
Thinly sliced Green onions Optional garnish
Toasted Sesame seeds Optional garnish

Nutritional information


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Chicken Katsu

  • 28 mins
  • Serves 4
  • Easy



  1. Prepare the Chicken:
    • Lay out the chicken breasts on a cutting board and season them with salt and pepper on both sides.
    • Place the flour, beaten eggs, and panko breadcrumbs into separate shallow dishes.
  2. Coat the Chicken:
    • Dredge each chicken breast in flour, shaking off any excess.
    • Dip the floured chicken into the beaten eggs, coating both sides.
    • Finally, press the chicken into the panko breadcrumbs, ensuring it’s evenly coated. Repeat with all the chicken breasts.
  3. Fry the Chicken:
    • Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
    • Once the oil is hot, carefully add the coated chicken breasts to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and cooked through.
    • Once cooked, transfer the chicken to a plate lined with paper towels to drain any excess oil.
  4. Make the Sauce:
    • In a small saucepan, combine the ketchup, Worcestershire sauce, soy sauce, and sugar. Cook over medium heat, stirring occasionally, until heated through and slightly thickened.
  5. Serve:
    • Slice the chicken katsu into strips or leave them whole.
    • Serve the chicken katsu hot with the sauce drizzled over the top.
    • Garnish with thinly sliced green onions and toasted sesame seeds if desired.

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