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Chicken Katsu & Homemade Katsu Sauce
5 from 15 votes

Chicken Katsu & Homemade Katsu Sauce

This Chicken Katsu recipe yields breaded and deep-fried chicken thighs coated in panko for a crispy crust. The homemade katsu sauce combines ketchup, Worcestershire, soy sauce, mirin, along with sugars and spices, giving a balanced sweet and tangy flavor that pairs well with the fried chicken. The method involves seasoning, dredging the chicken in flour, egg, and panko, then frying to golden brown.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 2
Calories: 51559 kcal
Course: Main Course, Lunch, Dinner
Cuisine: Japanese, American, Hawaiian

Ingredients

Chicken katsu
  • 8 oz chicken thighs boneless and skinless
  • 6.3 .3 g garlic powder
  • 3.5 .5 g kosher salt
  • .8 .8 g black pepper cracked
  • 1 large egg beaten
  • 44 g all-purpose flour
  • 33 g panko
  • vegetable oil
Sauce
  • 2 fl oz ketchup
  • ½ fl oz Worcestershire sauce
  • ¼ fl oz soy sauce
  • ¼ fl oz mirin
  • 7 g granulated sugar white
  • 6 g dark brown sugar
  • 1.5 .5 g garlic powder
  • .5 .5 g ground ginger

Instructions

    Cup of Yum
  1. Clean the chicken thighs and remove any skin and bones. Make sure it has the same thickness through and if there are thicker areas, fileting these thicker areas with a shallow cut so they lay flat.
  2. Combine the garlic powder, salt, and pepper in a bowl.
  3. Thoroughly coat the chicken pieces with this seasoning. Marinate for 15 minutes while you prepare the katsu sauce and prepare for dredging.
  4. Add all the ingredients for the katsu sauce in a bowl and whisk until it’s fully incorporated. Set aside.
  5. Put the flour, beaten egg, and panko into 3 separate shallow containers.
  6. Dip the chicken thigh pieces into the flour and thoroughly coat.
  7. Then dip into the egg, letting any excess drip off.
  8. Lastly, coat completely with the panko. Place the coated chicken thigh on a wire rack. Repeat with all the chicken.
  9. Preheat the oil to 350 °F over medium heat in a heavy bottom pan. Carefully lower each chicken piece into the oil and for about 1 minute per side or until golden brown. Don't crowd the pot. Use a thermometer to make sure it’s done (145 °F internally).
  10. Serve chicken with rice and katsu sauce.

Nutrition Information

Calories 515.59kcal (26%) Carbohydrates 49.77g (17%) Protein 27.5g (55%) Fat 22.42g (34%) Saturated Fat 6.13g (31%) Polyunsaturated Fat 4.88g (29%) Monounsaturated Fat 8.95g (45%) Trans Fat 0.1g (5%) Cholesterol 204.13mg (68%) Sodium 1501.08mg (63%) Potassium 542.31mg (12%) Fiber 1.95g (8%) Sugar 15.79g (32%) Vitamin A 383.25IU (8%) Vitamin C 2.22mg (2%) Calcium 78.03mg (8%) Iron 3.95mg (22%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 51559

% Daily Value*

Calories 515.59kcal 26%
Carbohydrates 49.77g 17%
Protein 27.5g 55%
Fat 22.42g 34%
Saturated Fat 6.13g 31%
Polyunsaturated Fat 4.88g 29%
Monounsaturated Fat 8.95g 45%
Trans Fat 0.1g 5%
Cholesterol 204.13mg 68%
Sodium 1501.08mg 63%
Potassium 542.31mg 12%
Fiber 1.95g 8%
Sugar 15.79g 32%
Vitamin A 383.25IU 8%
Vitamin C 2.22mg 2%
Calcium 78.03mg 8%
Iron 3.95mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.