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Chicken Katsu

Chicken Katsu

Author Meg's Everyday Indulgence


For the Tonkatsu Sauce:

  • 1/4 cup ketchup
  • 2 Tbsp. soy sauce
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. granulated sugar

For the Chicken:

  • Vegetable oil, for frying
  • 1/2 cup all-purpose flour
  • 1/2 tsp. kosher salt
  • Black pepper
  • 2 large eggs
  • 1 cup panko bread crumbs
  • 4 thin chicken cutlets


  • In a small bowl, whisk together the ketchup, soy sauce, Worchestershire sauce and sugar. Set aside while cooking or refrigerate for later use.
  • Heat a large skillet with 1/2-inch of vegetable oil over medium heat. Set up a breading station with three rimmed dishes (I like using pie plates or cake pans). Add flour, 1/4 teaspoon salt and a few cracks of black pepper to the first dish. Crack the eggs and scramble in the second dish. Add the panko, 1/4 teaspoon salt and a few cracks of black pepper to the remaining dish. 
  • Dredge (coat) the chicken in the flour mixture then dip into the eggs, coating both sides. Lastly, dredge through the panko bread crumbs. Set onto a plate while repeating process with remaining chicken cutlets.
  • Set a cooling rack over a rimmed baking sheet or plate. Set aside. Drop a small pinch of flour into the oil. If it sizzles, it's ready for the chicken. Fry the chicken 2 to 4 minutes per side, until golden brown. Remove chicken to cooling rack to drain for 2 minutes. Slice chicken and either drizzle with sauce or serve on the side for dipping.