Classic Chicken Katsu

Classic Chicken Katsu


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About this recipe: This Japanese-inspired dish is absolutely delicious! Breaded chicken breasts are deep-fried, sliced and served with a tangy sauce. Enjoy with rice, mashed potatoes or cabbage.


Serves: 2 

  • For the Sauce
  • 125ml Worcestershire sauce
  • 4 tablespoons tomato ketchup
  • 2 tablespoons soy sauce
  • pepper to taste
  • For the Chicken
  • 475ml vegetable oil, for deep frying
  • 60g plain flour
  • 50g panko breadcrumbs
  • salt and pepper to taste
  • 1 egg, beaten
  • 2 skinless, boneless chicken breast fillets, pounded to 5mm thickness
  • 1 spring onion, thinly sliced

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

  1. To make the sauce: Stir together the Worcestershire sauce, ketchup, soy sauce and pepper to taste. Set aside.
  2. Heat oil in deep-fat fryer to 180 degrees C.
  3. Place flour and panko breadcrumbs onto separate plates and season with salt and pepper. Place the beaten egg in a medium bowl. Dredge chicken into flour, then egg and lastly breadcrumbs.
  4. Fry breaded chicken in hot oil until golden brown and no longer pink in centre, about 8 minutes. Transfer to a kitchen towel-lined plate to absorb excess oil.
  5. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced spring onions. Serve remaining sauce on the side for dipping.

Panko breadcrumbs

Are Japanese style breadcrumbs that gives a lighter and crisper crumb. You can find them in Chinese/Oriental speciality shops or online. Alternatively, you can use ordinary breadcrumbs.

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