Chicken Katsu Recipe

Chicken Katsu Recipe

How To Make Chicken Katsu

Apply generous amounts of Panko breadcrumbs for a crunchy and tasty chicken katsu dish. Add in the sweet, saline sauce and a warm bowl of rice.

Preparation: 10 minutes
Cooking: 25 minutes
Total: 35 minutes



  • 4chicken breastsboneless and skinless
  • ½tspkosher salt
  • ¼tspblack peppercoarse ground
  • ¼cupflour
  • 2largeeggsbeaten
  • 2cupspanko bread crumbs
  • vegetable oilfor frying

For Katsu Sauce

  • ¼cupketchup
  • 2tbspoyster sauce
  • 2tbspWorcestershire sauce
  • tbspsugar


Katsu Sauce:

  1. Whisk together ingredients and let it sit for 1 hour.

Chicken Katsu:

  1. Using a mallet pound the chicken to an even thickness, about ½-inch thick then season with salt and pepper before frying.

  2. Coat with the flour before dredging in the egg yolks then pressing into the panko and letting rest on a baking sheet for ten minutes

  3. Fry in a large skillet with at least 2 inches of oil on medium heat until cooked through and golden brown, about 4 to 5 minutes on each side and serve with katsu sauce or katsu curry sauce.


  • Calories: 546.47kcal
  • Fat: 23.29g
  • Saturated Fat: 5.67g
  • Trans Fat: 0.22g
  • Monounsaturated Fat: 10.27g
  • Polyunsaturated Fat: 4.57g
  • Carbohydrates: 38.69g
  • Fiber: 1.29g
  • Sugar: 9.80g
  • Protein: 43.37g
  • Cholesterol: 204.36mg
  • Sodium: 653.58mg
  • Calcium: 106.72mg
  • Potassium: 543.17mg
  • Iron: 2.69mg
  • Vitamin A: 86.13µg
  • Vitamin C: 1.73mg
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