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Close up of the Chicken Katsu recipe cut up on bowl over rice with sauce.
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5 from 1 vote

Chicken Katsu Recipe

Bursting with flavor, this Chicken Katsu Recipe is a fried chicken with an amazing sauce. Perfect all year round, this is a dinner recipe the whole family can love.
Prep Time15 minutes
Cook Time15 minutes
Rest Time10 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Japanese
Servings: 4 servings
Calories: 360kcal
Author: Tornadough Alli

Ingredients

Sauce:

  • ¾ cup ketchup
  • 2 tablespoons light brown sugar packed
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon finely minced garlic
  • ½ teaspoon worcestershire sauce
  • ½ teaspoon rice vinegar

Chicken:

  • 4 pieces thin sliced chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt plus more for the chicken
  • ½ teaspoon ground black pepper plus more for the chicken
  • 3 eggs
  • 2 cups panko breadcrumbs
  • Vegetable oil

Instructions

  • Whisk all the sauce ingredients together in a medium bowl until fully combined then cover and refrigerate until the chicken is ready.
  • Season the chicken generously on both sides with salt and pepper then set aside.
  • Whisk the flour, garlic powder, onion powder, salt and pepper together in a large shallow bowl and set aside.
  • Then whisk the eggs together in a separate large shallow bowl and pour the breadcrumbs into a separate shallow bowl.
  • Dredge one piece of chicken at a time in the flour mixture.
  • Then dunk the chicken in the egg mixture and flip it over to coat then drip off the excess.
  • Lastly, coat it fully in the breadcrumbs.
  • Place the chicken pieces on a rack over a baking pan and let them sit for 10 minutes to allow the breading to stick to the chicken.
  • In the meantime, heat 3 inches of oil in a deep skillet or Dutch oven over medium heat until it reaches 365 degrees Fahrenheit.
  • Once hot, fry the chicken on both sides in the oil one at a time for 2-3 minutes or until golden brown and the internal temperature of the chicken reaches 165 degrees Fahrenheit.
  • Place the chicken on a rack over a baking pan to catch the excess grease and let it cool for 5 minutes before slicing and serving over cooked white rice, with a drizzle of the sauce and freshly sliced green onions for garnish if desired.

Notes

  1. Nutritional value does not include rice.
  2. Make sure to let your chicken rest after being fried so it can drip off any excess grease before putting it on your bed of rice. 
  3. To make this dish faster, you can make your rice ahead of time if desired. 
  4. Vegetable oil, sesame oil, and olive oil are great oil choices for frying your Katsu Chicken. 
  5. It's essential to let the chicken rest before frying it so the breading can stick to the chicken. If you skip this step, the breading may fall off when trying to fry it.
  6. Use a meat thermometer to make sure your oil reaches the appropriate temperature before frying your chicken. If it's too hot it may burn the breading without cooking the chicken all the way. If it's not hot enough it may undercook the chicken. 
  7. Ensure that the internal temperature of your chicken reaches 165F before consuming. 
  8. This can be frozen, see above on how to do that.
  9.  

Nutrition

Calories: 360kcal | Carbohydrates: 66g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 1268mg | Potassium: 330mg | Fiber: 3g | Sugar: 18g | Vitamin A: 411IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 4mg