Chicken Katsu Recipe

Name: Chicken Katsu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless skinless chicken breasts; 2 tablespoons garlic salt; 1/2 cup flour; 2 eggs, beaten; 2 cups panko breadcrumbs (Japanese bread crumbs); 1 quart oil; 1/3 cup catsup; 1/4 cup soy sauce; 1/4 cup sugar; 1 1/2 teaspoons Worcestershire sauce; 1/8 teaspoon ground red pepper

Servings: persons

2 lbs boneless skinless chicken breasts
2 tablespoons garlic salt
1/2 cup flour
2 eggs, beaten
2 cups panko breadcrumbs (Japanese bread crumbs)
1 quart oil
1/3 cup catsup
1/4 cup soy sauce
1/4 cup sugar
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon ground red pepper

1
To make katsu sauce, combine catsup, soy sauce, sugar, Worcestershire sauce and red pepper in a small bowl and set aside.
2
Flatten chicken pieces into 1/4 inch thick pieces.
3
Season chicken generously with garlic salt, ( season to taste) and let stand 15 to 30 minutes.
4
Set up three dredging pans. Place flour in the first, beaten eggs in the second and panko flakes in the third.
5
Heat about 2 inches of oil in a skillet to 350 degrees.
6
Dredge chicken in flour, dip in eggs and coat with panko in that order.
7
Fry chicken in batches until golden brown on both sides; drain on paper towels. Cut into one inch slices and serve hot with katsu sauce.
8
Pork can be substituted for chicken (tonkatsu).

968

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 lbs boneless skinless chicken breasts, 2 tablespoons garlic salt, 1/2 cup flour, 2 eggs, beaten, and more.

Yes, Chicken Katsu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Katsu

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