Chicken Katsu

Recipe

13 INGREDIENTS • 9 STEPS • 1HR 25MINS

Chicken Katsu

4.5

2 ratings

Editor's Choice

Editor's Choice

Chicken Katsu is a Japanese dish featuring super crispy chicken paired with a tangy tonkatsu sauce. Simple and economical yet incredibly delicious!

Chicken Katsu

Save

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

http://www.wokandskillet.com/

Chicken Katsu is a Japanese dish featuring super crispy chicken paired with a tangy tonkatsu sauce. Simple and economical yet incredibly delicious!

1HR 25MINS

Total Time

$1.97

Cost Per Serving

Ingredients

Servings

4

US / Metric

Chicken Katsu

1.5 lb

Boneless, Skinless Chicken Thighs

3 Tbsp

Worcestershire Sauce

1 Tbsp

Light Soy Sauce

1/2 tsp

1 dash

Ground Black Pepper

2

Eggs, beaten

1 cup

All-Purpose Flour

1 cup

Panko Breadcrumbs

as needed

Cooking Oil

Tonkatsu Sauce

3 Tbsp

1 Tbsp

Worcestershire Sauce

1/2 Tbsp

1/2 tsp

Dry Mustard

Nutrition Per Serving

VIEW ALL

Calories

439

Fat

9.9 g

Protein

41.7 g

Carbs

39.3 g

Chicken Katsu

Save

I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!

http://www.wokandskillet.com/

Author's Notes

Store leftover chicken in an airtight container. It will keep in the fridge for about 5 days. You will need to re-heat the chicken in a toaster oven or in the oven so that the crust is crispy.

Instead of chicken thighs, you can use chicken tenders or chicken breast (cut into half horizontally).

Cooking InstructionsHide images

step 1

Place the Boneless, Skinless Chicken Thighs (1.5 lb) on a large cutting board, cover with plastic wrap, then pound with a meat tenderizer till the chicken is at approximately 1/2-inch thickness.

step 1 Place the Boneless, Skinless Chicken Thighs (1.5 lb) on a large cutting board, cover with plastic wrap, then pound with a meat tenderizer till the chicken is at approximately 1/2-inch thickness.

step 2

Marinade chicken in a large Ziploc bag, then add Worcestershire Sauce (3 Tbsp), Light Soy Sauce (1 Tbsp), Salt (1/2 tsp), and Ground Black Pepper (1 dash). Mix well and allow the chicken to marinade for about 1-3 hours.

step 2 Marinade chicken in a large Ziploc bag, then add Worcestershire Sauce (3 Tbsp), Light Soy Sauce (1 Tbsp), Salt (1/2 tsp), and Ground Black Pepper (1 dash). Mix well and allow the chicken to marinade for about 1-3 hours.

step 3

Place Eggs (2), All-Purpose Flour (1 cup), and Panko Breadcrumbs (1 cup) in three separate shallow dishes.

step 4

Heat up enough Cooking Oil (as needed) in a frying pan over medium-high heat, about 1/4 to 1/2 inch of oil.

step 5

Coat the chicken in a thin layer of flour (shake off the excess), dip into the egg, then coat in panko breadcrumbs.

step 6

Fry the chicken in small batches until golden brown, about 2 minutes on each side.

step 6 Fry the chicken in small batches until golden brown, about 2 minutes on each side.

step 7

Place the fried chicken on a cooling rack over a baking sheet, or on oil-absorbing paper.

step 7 Place the fried chicken on a cooling rack over a baking sheet, or on oil-absorbing paper.

step 8

Prepare the tonkatsu sauce in. a small bowl. Add Ketchup (3 Tbsp), Worcestershire Sauce (1 Tbsp), Oyster Sauce (1/2 Tbsp), and Dry Mustard (1/2 tsp). Mix well.

step 8 Prepare the tonkatsu sauce in. a small bowl. Add Ketchup (3 Tbsp), Worcestershire Sauce (1 Tbsp), Oyster Sauce (1/2 Tbsp), and Dry Mustard (1/2 tsp). Mix well.

step 9

Serve the chicken katsu with steamed rice and tonkatsu sauce.

step 9 Serve the chicken katsu with steamed rice and tonkatsu sauce.

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