How To: Chicken Katsu Recipe

Chicken Katsu is one of my favorite Japanese recipes, and it’s quite simple to make when you prepare for it carefully.

The only reason you should want to order it from a restaurant is to save making it yourself, because it can create so much mess! But it’s really only 4 ingredients: chicken (or pork), beaten eggs, panko breadcrumbs, and oil for frying. That’s it!

You can season the chicken and egg with salt and pepper too, and optionally add a little more oomph by adding some marinade to the chicken such as a little drop of sake.

This recipe here is without any special seasonings though, and you could in fact turn this Katsu into a Chicken Parmigiana too. (More on that later!)

Chicken Katsu Ingredients

You will need:

  • 1-2 eggs – beaten well
  • 1 or 2 chicken breasts (per person, unless you have a light appetite)
  • Sake (optional)
  • Panko breadcrumbs
  • Salt and pepper – to taste
  • Oil for frying

Making Chicken Katsu

First, seperate 2 eggs into whites and yolks, and beat the whites until they start to turn fluffy before adding the yolks and whisking some more. NOTE: This is an optional trick I’ve learned to get better ommelettes that also helps mix eggs better for washes too. Feel free to just beat the eggs together without seperating.

Pour these onto plate 1

On plate 2, spread a thick layer of panko

Trim any odd pieces off your chicken breasts, place in a ziplock bag and beat until flattened, I suggest using a blunt object not a meat mallet. If seasoning with sake or such, add now, marination time optional

Place flattened chicken in egg then breadcrumb, and back again to make sure it is 100% coated

Heat oil in frying pan to 350f, using a thermometer. They can be either shallow fried in something like 2 or 3 cm of oil, or deep fried.

Cooking time if your meat is thin should be 2 minutes each side. Use your thermometer again to make sure.

Serve with Tonkatsu sauce, Soy, Worcester sauce (Japanese) salad or anything else that takes your fancy!

Coming up: adding a curry or “Kare” and how to turn your Katsu into a chicken parmesan if you suddenly decided you want Italian instead