5 from 18 votes
Easy 20-min. Chicken Katsu
This Chicken Katsu recipe uses butterflied, tenderized chicken breasts coated in flour, egg, and panko breadcrumbs to achieve a crispy golden crust. The chicken is seasoned simply and fried in neutral oil until cooked through, making a crunchy and juicy cutlet typically served with a tangy homemade katsu sauce made from oyster sauce, ketchup, Worcestershire sauce, and sugar.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
2
large pieces
Calories:
338 kcal
Course:
Main Course
Cuisine:
Japanese
Ingredients
- 2 chicken breast skinless boneless
- ⅓ cup all-purpose flour or cornstarch or potato starch
- 2 large egg
- 1 ½ cups panko breadcrumbs or as needed
- 1 cup vegetable oil or any neutral oil
- ½ teaspoon salt or as needed
- ½ teaspoon black pepper or as needed
Katsu Sauce:
- 3 tbsp oyster sauce or vegetarian stir fry sauce
- 2 tbsp ketchup
- 5 teaspoon Worcestershire sauce
- 2 ¼ tsp granulated sugar white
Instructions
- On a large cutting board, lay your chicken breasts flat and butterfly each breast by equally slicing it halfway but not all the way through. You should be able to open the breast into two adjoined "wings".
- Lay a piece of plastic wrap to cover the butterflied chicken breast to prevent the juices from splashing everywhere (optional). Using the back and side of your knife or a meat mallet, evenly tenderize the chicken breasts into thin slices, about ½-inch thick. Remove the plastic wrap.
- Evenly season each chicken breast on both sides with salt and black pepper.
- Place flour into a large shallow bowl. In the second bowl, beat your eggs. In the last bowl, evenly spread-out panko breadcrumbs. Evenly dredge each seasoned breast in all-purpose flour, then beaten egg and lastly in the panko breadcrumbs ensuring no bald spots.
- In a large heavy-bottomed pan, heat vegetable oil on medium heat, around 350 degrees F with a digital instant read thermometer or insert a wooden utensil into the oil and look for bubbles.
- Fry each breast one at a time until golden brown, about 2-3 minutes per side. Avoid moving the chicken around in the oil to evenly cook it. Cooked chicken has an internal temperature of 165 degrees F on an instant-read thermometer or until juices run clear.
- Transfer fried chicken to a wire rack set over a baking sheet or paper towel lined plate to remove excess oil. Allow this to cool a bit for a few minutes.
- In a small bowl, combine katsu sauce ingredients as listed. Serve and enjoy with chicken katsu!
Cup of Yum
Nutrition Information
Calories
338kcal
(17%)
Carbohydrates
4g
(1%)
Protein
54g
(108%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
331mg
(110%)
Sodium
224mg
(9%)
Potassium
896mg
(19%)
Fiber
1g
(4%)
Sugar
-1g
(-2%)
Vitamin A
338IU
(7%)
Vitamin C
3mg
(3%)
Calcium
15mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2 large pieces
Amount Per Serving
Calories 338
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 4g | 1% |
| Protein | 54g | 108% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 331mg | 110% |
| Sodium | 224mg | 9% |
| Potassium | 896mg | 19% |
| Fiber | 1g | 4% |
| Sugar | -1g | -2% |
| Vitamin A | 338IU | 7% |
| Vitamin C | 3mg | 3% |
| Calcium | 15mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.