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Chicken Katsu

This Chicken Katsu is SO EASY! Crispy Panko-coated chicken breasts fried to golden perfection and served with a tangy, savory sauce.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Japanese
Keyword: Chicken, Easy, Fried, Quick
Servings: 4 servings

Ingredients

  • 6 tablespoons ketchup Adds a tangy sweetness that complements the savory elements.
  • 7 tablespoons Worcestershire sauce Brings depth and umami flavor to the dish.
  • 3 tablespoons oyster sauce Enhances the richness of the sauce.
  • 1 tablespoon granulated sugar Balances out the flavors for a harmonious taste.
  • 2 boneless, skinless chicken breasts The star of the show, providing lean protein.
  • 1 teaspoon kosher salt Enhances the overall flavor of the chicken.
  • 1 teaspoon ground black pepper Adds a little kick to the dish.
  • 1 cup all-purpose flour Creates a base coating for the chicken.
  • 2 large eggs (beaten) Acts as a binder for the breadcrumbs.
  • 1 cup Panko breadcrumbs Provides the signature crunch of Chicken Katsu.
  • 1 cup vegetable oil (for frying) Ensures a crispy exterior while keeping the chicken juicy.

Instructions

  • Place the boneless, skinless chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness of about 1/2 inch.
  • Sprinkle kosher salt and ground black pepper over both sides of the chicken breasts, ensuring they are well seasoned.
  • In three shallow dishes, prepare the coating: place the flour in the first dish, beaten eggs in the second, and Panko breadcrumbs in the third.
  • Dredge each chicken breast in flour, shaking off excess, then dip into beaten eggs, allowing excess to drip off. Coat the chicken in Panko breadcrumbs, pressing gently to adhere.
  • Heat the vegetable oil in a heavy-bottomed skillet over medium heat. Use a cooking thermometer to reach 350°F (175°C) for frying.
  • Carefully place the breaded chicken breasts into the hot oil. Fry 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F/75°C).
  • While frying, whisk together ketchup, Worcestershire sauce, oyster sauce, and granulated sugar in a small bowl. Adjust sweetness or tanginess to taste.
  • Transfer cooked chicken to paper towels to drain excess oil. Slice and serve drizzled with sauce, paired with rice and steamed vegetables.

Equipment

  • Heavy-bottomed skillet
  • Meat Mallet or Rolling Pin
  • Shallow dishes
  • Cooking thermometer
  • Paper Towels

Notes

  • If the chicken browns too quickly, lower the heat to cook thoroughly without burning.
  • Press Panko breadcrumbs firmly onto chicken to help them adhere better.
  • Double-bread chicken for extra crispiness by repeating egg and breadcrumb steps.
  • Let oil return to temperature between batches for even frying.
  • Leftovers keep well refrigerated for 3 days and reheat crisply in the oven at 350°F (175°C).