Description
Chicken Katsu is a Japanese-style fried chicken cutlet that’s crispy on the outside, juicy on the inside, and served with a tangy homemade tonkatsu sauce. It’s quick, satisfying, and perfect for a comforting meal.
Ingredients
- 2–3 boneless, skinless chicken breasts or thighs
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Neutral oil, for frying (e.g., vegetable, canola, or sunflower)
- Tonkatsu Sauce:
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp oyster sauce
- 1 tbsp light brown sugar
- 1 tsp low sodium soy sauce
- Pinch of garlic powder
Instructions
- Season chicken with salt and pepper on both sides.
- Dredge each piece in flour, shaking off excess.
- Dip chicken into beaten eggs, coating completely.
- Press into panko breadcrumbs until fully coated.
- Heat about 1/2 inch of oil in a large skillet over medium heat.
- Fry chicken for 3–4 minutes per side or until golden brown and cooked through.
- Meanwhile, whisk together all tonkatsu sauce ingredients in a small bowl until smooth.
- Serve chicken katsu hot with tonkatsu sauce drizzled on top or on the side.
Notes
- Use chicken thighs for a juicier texture or breasts for a leaner cut.
- For a lighter option, bake the breaded chicken at 400°F (200°C) until crispy.
- Add chili powder or paprika to the flour for extra flavor.
- Serve with steamed rice, shredded cabbage, or in a sandwich for a katsu sando.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 480
- Sugar: 6g
- Sodium: 560mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 155mg
