Chicken Katsu

Teresa Morgan


Chicken Katsu is often found on most Japanese, Hawaiian and Korean restaurant menus. 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.

★★★★★ 4 votes
Pan Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
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. I can't wait to make this dish again!


pieces boneless chicken thighs (for a healthier recipe, use boneless/skinless thighs)
2 large
1 c
1 1/2 c
panko bread crumbs
garlic salt to taste
pepper to taste
1 tsp
ajinomoto (optional)
oil for frying
dipping sauce
3 Tbsp
1 Tbsp
1 - 2 Tbsp
worchestershire sauce
1 tsp
1 - 3 tsp
tabasco to taste

How to Make Chicken Katsu


  • 1Cooking Instructions
    Heat about a 1/2 inch of oil in a large pan on medium temperature.
  • 2In a medium sized bowl, mix flour, garlic salt, pepper and ajinomoto(optional).
  • 3In a separate bowl, beat eggs and add salt and pepper, set aside.
  • 4In a third, shallow bowl or plate, place Panko.
  • 5Dredge 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.
  • 6Carefully place coated chicken in heated oil, turn when panko turns a golden brown (about 5-7 minutes per side).
  • 7After chicken is cooked, drain on paper towels and season with salt.
  • 8For dipping sauce, mix ketchup, mayonnaise, Worcestershire sauce, and Tabasco.

Printable Recipe Card

About Chicken Katsu

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Japanese
Other Tag: Quick & Easy
Hashtag: #chicken