Chicken Katsu #chicken #recipe

Chicken Katsu #chicken #recipe

Chicken katsu is one of my go-to things to arrange at my neighborhood Japanese café. While it might be simply straightforward rotisserie and breaded chicken, something about it in every case just tastes so brilliant. Ordinarily, I request it in a bento box and it accompanies a baffling dark colored sauce that I would never put that simply combined so well with the chicken and it added to the charm of the dish.

Since I began making Japanese plans, chicken katsu has been on the highest priority on my rundown of things I needed to make since it is so delightful and such a prominent dish in both Japan and here in the States. I was truly astounded how straightforward chicken katsu was to make at home, odds are that you as of now have most (if not all) of the fixings you have to make it directly in your wash room since the majority of them are kitchen staples like chicken, flour, eggs, and so forth.

On the off chance that you don't normally profound broil, don't be excessively stressed. You should simply get the oil to the right temperature and simply watch the chicken to ensure they get pleasant and brilliant darker.

My preferred method to serve chicken katsu is cut over short-grain white rice with a shower of the tonkatsu sauce. Other well known choices incorporate utilizing it in katsu udon (a noodle dish) or in katsu curry with Japanese curry sauce over the chicken. Every one of the choices are scrumptious so picked what sounds best! One final note on the sauce, it is called tonkatsu sauce which gets from the name for browned pork cutlets (tonkatsu). This sauce will work for either chicken katsu or tonkatsu!

Chicken Katsu #chicken #recipe #weeknight #dinner #asian


Chicken Katsu

  • 3 chicken breasts
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko bread crumbs
  • Neutral oil, such as vegetable

Tonkatsu Sauce

  • 1/4 cup ketchup
  • 1 tablespoon worchestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon mirin
  • 1/4 teaspoon dijon mustard


  1. Take one of the chicken breasts and cut it parallel to the cutting board right down the middle so that there is two thin pieces of chicken on top of each other. Cut each of those pieces in half so that you end up with four small cuts of chicken. Repeat with each of the chicken breasts. Season each piece of chicken with salt and pepper.
  2. Transfer each piece of chicken into the flour, egg, and then the panko bread crumbs. Make sure the chicken is fully coated at each step, especially when you cover it with panko.
  3. In a small mixing bowl, combine all ingredients for the sauce and stir until well combined. Set aside.
  4. Fill a frying pan up with 1/2 inch of the neutral oil of choice and bring it to 350 degrees. To make sure it is staying a consistent temperature, I suggest using a food thermometer.
  5. Once the oil is hot enough, place 2-3 pieces of chicken into it at a time and cook until one side is golden-brown before flipping it. Once the other side is also golden-brown, remove it and either place on a plate lined with paper towel or a cooling rack. Repeat until all of the pieces of chicken are cooked.
  6. Serve chicken over rice with a drizzle of sauce on top.

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