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Chicken Katsu

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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!

chicken katsu

Chicken Katsu is a spin on the classic Japanese Tonkatsu (breaded deep-fried pork cutlets) but made with chicken instead of pork. It is served with tonkatsu sauce and of course, steamed rice on the side. 

Chicken Katsu is super crispy on the outside thanks to the Japanese panko breadcrumbs, while tender and juicy inside. I marinate my chicken in Worcestershire sauce and soy sauce for a couple of hours before frying the chicken as it adds incredible flavor. The chicken pairs beautifully with the tangy tonkatsu sauce.

This dish is simple yet delicious, economical, and easy enough to prepare on a busy weeknight. I hope you give this recipe a try!

How to make Chicken Katsu

For this recipe, we’ll be using 1 1/2 pounds of boneless, skinless chicken thighs. You may also use chicken breast if you prefer – just cut them into half horizontally or cut into several slices at a bias. Chicken tenders also work well in this recipe (perfect for kids!) 

Place the chicken thighs on a large cutting board, cover them with plastic wrap, then pound the chicken with a meat tenderizer to approximately 1/2-inch thickness. When the chicken is thinner, it cooks faster and more evenly.

tenderizing chicken for katsu

Place the chicken in a large Ziploc bag, then add 3 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, 1/2 teaspoon salt, and a dash of ground black pepper. Mix well, then allow the chicken to marinate for about 1 – 3 hours. 

marinating chicken for katsu

Heat up enough cooking oil in a frying pan to shallow-fry the chicken over medium-high heat (about 1/4 to 1/2 inch of oil).

Prepare 2 beaten eggs, 1 cup flour, and 1 cup of panko breadcrumbs in three separate shallow dishes.

Coat the chicken in a thin layer of flour (shaking off the excess), dip it into the egg, then coat with panko breadcrumbs.

flour, egg and panko breadcrumbs

Fry the chicken in small batches until golden brown (approximately 2 minutes on each side).

chicken katsu in frying pan

Place the fried chicken on a cooling rack over a baking sheet, or on oil-absorbing paper.

fried chicken katsu on cooking rack

Tonkatsu Sauce

In a small bowl, combine 3 tablespoons tomato ketchup, 2 1/2 teaspoons Worcestershire sauce, 2 teaspoons oyster sauce, and 1/2 teaspoon ground mustard. Mix well.

tonkatsu sauce

Serve the Chicken Katsu with steamed white rice and the tonkatsu sauce on the side. 

Store any 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. 

Enjoy!

chicken katsu

Chicken Katsu

Char
Chicken Katsu is a Japanese dish featuring super crispy chicken paired with a tangy tonkatsu sauce. Simple and economical yet incredibly delicious!
5 from 2 votes
Prep Time 10 minutes
Cook Time 15 minutes
Marinade Time 1 hour
Total Time 1 hour 25 minutes
Cuisine Japanese
Servings 4 servings

Ingredients
 
 

Chicken Katsu

  • 1 1/2 pounds chicken thighs boneless and skinless
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • Dash ground black pepper
  • 2 eggs beaten
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • Cooking oil

Tonkatsu Sauce

Instructions
 

  • Place the chicken 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.
  • Marinade chicken in a large Ziploc bag with Worcestershire sauce, soy sauce, salt, and pepper for about 1 – 3 hours.
  • Place beaten eggs, flour, and panko breadcrumbs in three separate shallow dishes.
  • Heat up cooking oil in a frying pan over medium-high heat (about 1/4 to 1/2 inch of oil; enough to shallow fry the chicken). Make sure that the oil is hot enough before frying the chicken.
  • Coat the chicken in a thin layer of flour (shake off the excess), dip into the egg, then coat in panko breadcrumbs.
  • Fry the chicken in small batches until golden brown (about 2 minutes on each side). Place the fried chicken on a cooling rack over a baking sheet, or on oil-absorbing paper.
  • In a small bowl, prepare the tonkatsu sauce by combining tomato ketchup, Worcestershire sauce, oyster sauce and ground mustard. Mix well.
  • Serve the chicken katsu with steamed rice and tonkatsu sauce.

Notes

Traditionally, Chicken Katsu is not marinated in Worcestershire sauce and soy sauce so you can omit this step if you wish. I just think it adds so much flavor to the chicken!
Instead of chicken thighs, you can use chicken breast (cut into half horizontally) or chicken tenders.

Nutrition

Serving: 4gCalories: 681kcalCarbohydrates: 51gProtein: 50gFat: 31gSaturated Fat: 8gPolyunsaturated Fat: 22gCholesterol: 311mgSodium: 1364mgFiber: 2gSugar: 6g
Keyword simple chicken katsu
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chicken katsu

Other chicken recipes you may enjoy:

Chicken Chop with Black Pepper Sauce

Chicken Chop with Black Pepper Sauce

Thai Peanut Chicken

thai peanut chicken

Parmesan Crusted Chicken

Parmesan Crusted Chicken

Malaysian Chicken Chop

chicken chop

Asian Oven-Fried Chicken

asian fried chicken
Recipe Rating




Alice

Thursday 29th of August 2013

My kids love these too and with the Philips Air Fryer (I think not available in the US) can make them all the time without the sinful oil :)

Char

Thursday 29th of August 2013

Hi Alice! I have never heard of that before...will have to look that up. Thanks!

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Monday 26th of August 2013

Yum! This looks very tasty! Pinned for future reference! Thanks!

Char

Monday 26th of August 2013

Thanks so much! Would love to hear what you think about the recipe once you've tried it. Cheers!