Japanese Chicken Katsu. A delicious, crispy, panko breaded chicken that pairs so well with steamed rice and vegetables or salad. It tastes delicious with a homemade sauce.
This is a popular Japanese meat dish and it’s got a wonderful taste and texture thanks to the panko breadcrumbs.
For this recipe, you’ll need organic chicken breasts, free range eggs, japanese panko breadcrumbs, avocado oil for frying, cornstarch or all purpose flour, salt and pepper.
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Watch how I made this!
Where can I buy Panko Breadcrumbs?
You can usually purchase this at any major grocer as it’s now become very popular. If you can’t source it from your nearby major grocer, you can purchase it from an asian one.
Whenever I cook meat dishes, I try my best to source it from farms that raise and treat their animals well. For this recipe, I’m using certified humane chicken by LiberTerre Chicken, organic free-range eggs by Burnbrae Farms and non GMO avocado oil by Chosen Foods. This is my second time cooking with LiberTerre Chicken and I love that they’re available at my local Asian grocer, T&T. “Our LiberTerre Chickens are raised by Canadian farmers on family farms in Ontario and Quebec. They are fed a complete vegetarian diet free from animal by-products and have constant access to fresh water. Our chickens are additionally raised without the use of antibiotics and are free from added hormones.”
This recipe is pretty simple and just requires some preparation time. Frying time on each side usually takes 3 minutes per side at medium temperature or until it’s golden brown. The key to properly cooking the chicken without burning the outside and under cooking the inside is by flattening the chicken with a meat tenderizer until it’s flat.
This Japanese Chicken Katsu pairs well with steamed rice, some vegetables and a sweet Katsu sauce which I’ve shared below.
Give it a try!
Well I hope you give my Japanese Chicken Katsu recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
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Japanese Chicken Katsu
- 4 chicken breasts
- 2 free-free organic eggs scrambled
- 2 cups japanese panko breadcrumbs
- 1/2 cup avocado oil
- 1/4 cup cornstarch or all purpose flour
- 1/4 tsp of pepper
- 1/4 tsp of salt
- Start by “butterflying” your chicken breast by vertically slicing one side of the chicken until you can open up the piece like a book or “butterfly”.
- Tenderize on a chopping board until it’s half the thickness of the original breast (see picture below).
- Next in a medium size bowl, mix together the flour, salt and pepper. In a second bowl, crack both eggs and scramble. In the 3rd bowl, pour your panko breadcrumbs. Line the bowls up in that same order and begin coating your chicken breast first with the flour, then eggs and then breadcrumbs until evenly coated. Repeat for remaining pieces and set aside.
- In a medium size skillet, heat your avocado oil on medium heat. Tip: To test if the oil is hot, place the tip end of the chopstick into the oil and if the oil is bubbling around it, your oil is ready
- Fry each piece of breaded chicken on each side for 3 minutes or until golden brown. Do not move the piece of chicken around you to allow for an even fry.
- 1 Tbsp ketchup
- 2½ tsp Vegan Worcestershire sauce
- 1½ tsp oyster sauce
- 1⅛ tsp sugar
- Mix together in a small bowl and serve!