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.
This chicken katsu 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 a recipe for below.
Is Chicken Katsu Spicy?
No. However if you have Chicken Katsu Curry, then yes it could potentially be spicy due to the curry.
Watch how I made this!
Other recipes you may like!
KOREAN FRIED CHICKEN
CHICKEN ADOBO
SOY HOISIN CHICKEN THIGHS
TAIWANESE POPCORN CHICKEN
SWEET AND SOUR CHICKEN
For this recipe
You will need the following chicken katsu ingredients:
- 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
- One quarter tsp of pepper
- 1/4 tsp of salt
chicken katsu sauce:
- 1 Tbsp ketchup
- 2½ tsp Vegan Worcestershire sauce
- 1½ tsp oyster sauce
- 1⅛ tsp sugar
Mix sauce ingredients together until well combined.
How to make Chicken Katsu
- 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.
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.
When I cook with meat
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.”
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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Made this recipe and loved it?
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Take care,
Christie
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Japanese Chicken Katsu
Ingredients
- 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
Instructions
- 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.
Katsu Sauce
Ingredients
- 1 Tbsp ketchup
- 2½ tsp Vegan Worcestershire sauce
- 1½ tsp oyster sauce
- 1⅛ tsp sugar
Instructions
- Mix together in a small bowl and serve!
SO delicious – what a lovely recipe. Simple, but so tasty.
So delicious! Easy to make, not a lot to prep and both the chicken and the sauce turned out perfectly 🙂
Thanks so much for giving this recipe a try and I’m so happy to hear it turned out well!!
Made this for the family, surprised myself how easy it was to follow the recipe and surprised my family with how good it turned out. Now they ask for it as part of dad’s rotation.
Thank you so much Marius! So glad you and the family enjoyed the recipe. Even happier that it’s become a part of dad’s meal rotation!