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SideChef
Recipes
Dairy-Free
Chicken Katsu

13 INGREDIENTS • 9 STEPS • 1HR 25MINS

Chicken Katsu

Recipe

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!
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Chicken Katsu is a Japanese dish featuring super crispy chicken paired with a tangy tonkatsu sauce. Simple and economical yet incredibly delicious!
author_avatar
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/

1HR 25MINS

Total Time

$1.97

Cost Per Serving

Ingredients

Servings
4
us / metric
Chicken Katsu
Boneless, Skinless Chicken Thigh
1.5 lb
Boneless, Skinless Chicken Thighs
Worcestershire Sauce
3 Tbsp
Worcestershire Sauce
Light Soy Sauce
1 Tbsp
Light Soy Sauce
Salt
1/2 tsp
Salt
Ground Black Pepper
1 dash
Ground Black Pepper
Egg
2

Sponsored

Eggland's Best Classic Eggs, beaten
All-Purpose Flour
1 cup
All-Purpose Flour
Panko Breadcrumbs
1 cup
Panko Breadcrumbs
Cooking Oil
as needed
Cooking Oil
Tonkatsu Sauce
Ketchup
3 Tbsp
Ketchup
Worcestershire Sauce
2 tsp
Worcestershire Sauce
Oyster Sauce
2 tsp
Oyster Sauce
Dry Mustard
1/2 tsp
Dry Mustard

Nutrition Per Serving

VIEW ALL
Calories
439
Fat
9.9 g
Protein
41.7 g
Carbs
39.3 g
Love This Recipe?
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Chicken Katsu
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author_avatar
Wok & Skillet
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 Instructions

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step 1
Place the Chicken (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 Chicken (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 Eggland's Best Classic Eggs (2), Flour (1 cup), and Panko Breadcrumbs (1 cup) in three separate shallow dishes.
step 4
Heat up enough 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 (2 tsp), Oyster Sauce (2 tsp), and Dry Mustard (1/2 tsp). Mix well.
step 8 Prepare the tonkatsu sauce in. a small bowl. Add Ketchup (3 Tbsp), Worcestershire Sauce (2 tsp), Oyster Sauce (2 tsp), 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.

Tags

Dairy-Free
Comfort Food
Lunch
Chicken
Dinner
Fall
Japanese
Spring
Summer
Winter
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