Real Recipes From Real Home Cooks ®

chicken katsu

★★★★★ 4
a recipe by
Teresa Morgan
Palmdale, CA

Chicken Katsu is often found on most Japanese, Hawaiian, and Korean restaurant menus. Serve these delectable deep-fried chicken pieces with a side of dipping sauce. We love chicken Katsu served on a bed of cabbage slices and placed next to a scoop of rice and Macaroni salad. Shoyu is a soy sauce. Ajinomoto is monosodium glutamate.

Blue Ribbon Recipe

The chicken is so moist and tender inside, yet crunchy and crispy on the outside. This would go great with stir-fried veggies and basmati rice. We can't wait to make this dish again!

— The Test Kitchen @kitchencrew
★★★★★ 4
serves 6-8
prep time 20 Min
cook time 15 Min
method Pan Fry

Ingredients For chicken katsu

  • 6-8
    pieces boneless chicken thighs (for a healthier recipe, use boneless/skinless thighs)
  • 2 lg
  • 1 c
    all-purpose flour
  • 1 1/2 c
    Panko bread crumbs
  • garlic salt, to taste
  • pepper, to taste
  • 1 tsp
    Ajinomoto (optional)
  • oil for frying
  • 3 Tbsp
  • 1 Tbsp
  • 1 - 2 Tbsp
    Worchestershire sauce
  • 1 tsp
  • 1 - 3 tsp
    tabasco, to taste

How To Make chicken katsu

  • 1
    Heat about a 1/2 inch of oil in a large pan at medium temperature.
  • 2
    In a medium-sized bowl, mix flour, garlic salt, pepper, and Ajinomoto (optional).
  • 3
    In a separate bowl, beat eggs and add salt and pepper. Set aside.
  • 4
    In a third, shallow bowl or plate, place Panko.
  • 5
    Dredge thighs in flour to evenly coat the thigh. After coated, dip coated thigh in the egg wash, then into the Panko, making sure that all of the chicken is coated. Repeat with all of the thighs.
  • 6
    Carefully place coated chicken in heated oil. Turn when Panko turns a golden brown (about 5-7 minutes per side).
  • 7
    After the chicken is cooked, drain on paper towels. Season with salt.
  • 8
    For the dipping sauce, mix ketchup, mayonnaise, Worcestershire sauce, and Tabasco.