Classic Chicken Katsu

    30 min

    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.

    108 people made this

    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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    Reviews in English (90)


    The chicken Katsu part of this recipe is fabulous...a definite 5 star. But, as many others have noted, the Tonkatsu sauce was practically inedible. I wonder if the worcester sauce and soy sauce amounts were reversed? Despite the negative reviews, I followed the recipe exactly, tasted it, and agreed whole-heartedly with everyone else. So, I doctored it up a bit: added 2 more tablespoons of soy sauce, 3 tablespoons of hoisin sauce, and put it on the stove to simmer and thicken while I was cooking the chicken. It still wasn't great, but it was pretty good even if it didn't really taste like Tonkatsu sauce. So I'll keep looking for a sauce recipe, but thanks for the wonderful chicken katsu recipe! ETA: I made this again (really, really love this chicken katsu) and tweaked the Tonkatsu sauce recipe and loved it: 1/4 c. ketchup, 1/3 c. soy sauce, 1/4 c. worchester sauce, 1 tbsp hoisin sauce, garlic powder and pepper to taste. Hopefully that will help someone because this chicken katsu is really wonderful!  -  18 Jun 2006  (Review from Allrecipes US | Canada)


    UPDATE: Ive made this again, and it is crucial that you season the chicken and bread crumbs very well so that the chicken isnt bland, and the tonkatsu sauce needs a lot of tweeking. It is way too tangy with the amount of worshtishere sauce called for, but i decreased it a lot to about only a tbs, and added brown sugar and low sodium soy sauce and the ketchup. But I would recommend getting the Kikkoman Tonkatsu sauce, maybe that tastes better, I'll keep trying to perfect the sauce! ORIGINAL REVIEW-The chicken was very very good, i seasoned it well with salt and pepper, and I love the way the panko crumbs give it such a great crispiness. As far as the tonkatsu sauce, the worshestire sauce overwhelmed it very much, so i started over and put only 2 tbs of Worshteshire and 1/4 of water, with 2 tbs of brown sugar, ketchup and soy sauce as called for, since the tonkatsu sauces Ive had before were more sweet.  -  27 Oct 2007  (Review from Allrecipes US | Canada)


    very easy and tasted just like a restaurant's. Definitely pound thin to ensure even cooking and I just seasoned the chicken thighs with salt and pepper before the flour step. Also the sauce makes way too much and is tart. Here's my recipe for sweeter tonkatsu sauce: 2 tbsp each of ketchup, worcestshire sauce and soy sauce. 1 tbsp hoisin sauce and add about 2 tsp of white sugar to sweeten it up. Boil until sauce thickens and use as a dipping sauce. Overall a lovely recipe.  -  20 Jan 2007  (Review from Allrecipes US | Canada)