Easy Chicken Katsu Recipe

4.34 from 3 votes

Ditch the takeout! You'll be amazed at how easily this restaurant-quality Japanese chicken katsu comes together, mainly using pantry staples. And my take on Tonkatsu sauce is a must!

Prep Time10

Cook Time15

Total Time25

Course: Dinner, lunch

Cuisine: asian, Japanese

Servings:

Calories: 547kcal

Author: Becky Hardin

Equipment

Cast Iron Skillet
Instant-Read Thermometer optional

Ingredients

For Easy Tonkatsu Sauce:

6 tablespoons ketchup
7 tablespoons Worcestershire sauce
3 tablespoons oyster sauce
1 tablespoon granulated sugar

For Katsu Chicken:

2 boneless, skinless chicken breasts
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup all-purpose flour
2 large eggs beaten
1½ cups Panko breadcrumbs
1 cup vegetable oil for frying

Instructions

Line a plate with paper towels. Set aside.
In a medium bowl, whisk the tonkatsu sauce ingredients together. Set aside.
6 tablespoons ketchup, 7 tablespoons Worcestershire sauce, 3 tablespoons oyster sauce, 1 tablespoon granulated sugar
Slice each chicken breast lengthwise (parallel to your work surface) into two pieces. Season both sides with salt and pepper.
2 boneless, skinless chicken breasts, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Create a breading station. Add the flour, eggs, and Panko each to separate shallow bowls.
½ cup all-purpose flour, 2 large eggs, 1½ cups Panko breadcrumbs
Dredge the chicken in the flour, shaking off excess; then the eggs, letting any excess drip off; and finally, the Panko.
Fill a large cast iron skillet with ¼-inch oil. Heat over medium until it reaches 350°F.
1 cup vegetable oil
Place the chicken, 2 pieces at a time, into the oil, cooking on both sides until golden and 165°F internally, about 2 minutes per side. Transfer to the prepared plate and repeat with remaining chicken breasts.
Serve hot with tonkatsu sauce.

Video

Notes

You can find bottled tonkatsu sauce at most Asian grocery stores, but store-bought plum sauce or Japanese BBQ sauce are also great substitutes.
If the Panko breadcrumbs aren't sticking well to the chicken, gently press them onto the surface of the chicken to help them adhere. Adding a teaspoon of oil to the egg can also help the breadcrumbs to stick better.

Baking Instructions: I recommend toasting the breadcrumbs before dredging the chicken in them, then baking at 400°F for 25-30 minutes, flipping halfway through.

Storage: Store chicken katsu in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition