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5.0 from 3 votes

Super crispy chicken katsu

This super easy version of Japan's answer to fried chicken could easily become a go-to week-day meal that everyone will enjoy!

Prep Time
12 mins
Cook Time
12 mins
Total Time
42 mins
Servings: 2
Calories: 553 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

For the chicken
  • 2 chicken breasts boneless skinless
  • salt & pepper
  • 1 egg beaten
  • 1½ cups panko breadcrumbs
  • olive or vegetable oil for shallow frying
For the tonkatsu sauce
  • 1 teaspoon mustard e.g. Dijon mustard (or ½ teaspoon dry mustard powder + 1 teaspoon water)
  • ½ cup ketchup
  • 2 tablespoons Worcestershire sauce 
  • 2 teaspoons soy sauce
To serve
  • white rice
  • crisp salad leaves
  • a vegetable side such as broccoli or stir fried vegetables (optional)

Instructions

    Cup of Yum
  1. Make the sauce. Mix together the mustard, ketchup, worcestershire sauce and soy sauce. Put aside.
  2. Slice each chicken breast in half horizontally with a really sharp knife, then cut each in half width-ways. Season the chicken with salt and pepper on both sides.
  3. Spread the panko breadcrumbs out on a plate and whisk the egg in a dish.
  4. Dip each piece of chicken in the egg and then in the breadcrumbs until it is totally covered in the crumbs. Shake then dip in the egg and crumbs a second time. Place the crumbed chicken pieces on a large plate.
  5. At this point, put your rice in to boil or steam while the chicken is cooking.
  6. Pour enough oil into a frying pan (skillet) to barely cover the bottom and heat it up. When it is hot enough (test by dropping a few breadcrumbs into it and If it sizzles energetically, it's ready!), place a few pieces of the crumbed chicken at a time into the pan. Fry for about 3 minutes on each side or until golden brown.
  7. Drain any excess oil from the chicken on paper towels, then slice each piece of chicken width-ways into strips about 1 inch thick.
  8. Serve immediately on top of your cooked rice. Drizzle a little of the tonkatsu sauce over the top of the chicken and around the rice. Serve extra on the side for dipping!

Notes

  • Adapted from this recipe from Rasa Malaysia.
  • Double coating the chicken in breadcrumbs makes sure it's nice and crispy. Don't be tempted to overcook it. A few minutes on each side should be long enough for crispy, moist chicken. 
  • If you have an air fryer, this recipe is ideal for it. Spray your breaded chicken all over with a light coating of oil, then 'fry' for about 5 minutes on each side. 
  • If you like use store bought sauce to make this recipe even easier. 
  • Chicken katsu is usually served over rice and with tonkatsu sauce drizzled over. If you like you can serve some fresh crunchy lettuce leaves on the side.
  • I sometimes serve a fresh vegetable or some stir fried vegetables on the side too. Delicious!
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Nutrition Information

Calories 553kcal (28%) Carbohydrates 52g (17%) Protein 58g (116%) Fat 11g (17%) Saturated Fat 3g (15%) Cholesterol 226mg (75%) Sodium 1697mg (71%) Potassium 1280mg (37%) Fiber 2g (8%) Sugar 18g (36%) Vitamin A 494IU (10%) Vitamin C 7mg (8%) Calcium 134mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 553

% Daily Value*

Calories 553kcal 28%
Carbohydrates 52g 17%
Protein 58g 116%
Fat 11g 17%
Saturated Fat 3g 15%
Cholesterol 226mg 75%
Sodium 1697mg 71%
Potassium 1280mg 27%
Fiber 2g 8%
Sugar 18g 36%
Vitamin A 494IU 10%
Vitamin C 7mg 8%
Calcium 134mg 13%
Iron 5mg 28%

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