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The Ultimate Crispy Chicken Katsu (with homemade sauce)
5 from 14 votes

The Ultimate Crispy Chicken Katsu (with homemade sauce)

The Ultimate Crispy Chicken Katsu features boneless chicken thighs coated in a light flour batter, dipped into panko breadcrumbs, then deep-fried to a golden, crisp exterior. This Japanese-style fried chicken is served with a homemade sauce combining toasted sesame seeds, soy sauce, Worcestershire sauce, ketchup, sugar, and water, which offers a tangy, umami complement to the crunchy chicken.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Course: Side Dish, Main Course, Lunch, Dinner
Cuisine: Japanese

Ingredients

Katsu Sauce
  • 2 tbsp white sesame seeds
  • 2 tsp soy sauce
  • 2 tsp Worcestershire sauce
  • 1 tbsp tomato ketchup
  • 1 tsp sugar
  • 4 tsp water
Chicken Katsu
  • 600 g chicken thigh skin-on, boneless (or chicken breast, boneless
  • 1 pinch black pepper
  • 1 pinch salt
  • 45 g cake flour or all-purpose flour, for coating
  • 100 g panko breadcrumbs
  • 100 ml water
  • 2 egg
  • 100 g cake flour or all-purpose flour, for the batter
  • neutral cooking oil for deep frying, generic cooking oil
 

Instructions

Sauce
    Cup of Yum
  1. Roast 2 tbsp white sesame seeds in a dry frying pan on a medium-high heat for a few minutes until fragrant. 
  2. Grind the roasted sesame seeds with a mortar and pestle. 
  3. Transfer the ground sesame to a bowl and add 2 tsp soy sauce, 2 tsp Worcestershire sauce, 1 tbsp tomato ketchup, 1 tsp sugar and 4 tsp water. Mix until well incorporated and set aside for later.
Chicken Katsu
  1. Start heating the oil to 170 °C (338 °F). While you wait, cut each 600 g boneless chicken thigh into quarters or sixths depending on your preference. (If using chicken breast, refer to my chicken katsu curry recipe for how to cut.)
  2. Prepare two plates, add the 45 g cake flour to one and 100 g panko breadcrumbs to the other.
  3. In a bowl, mix 100 ml water, 2 egg and 100 g cake flour to form a thick batter.
  4. Sprinkle the chicken pieces with 1 pinch salt and pepper on both sides and coat the surface with a thin layer of cake flour.
  5. Once the oil has finished heating, dip your chicken into the batter.
  6. Roll in the panko and coat thoroughly before placing them straight into the oil.
  7. Fry for 3-4 minutes on each side until crispy and golden.
  8. Transfer to a wire rack and allow any excess oil to drip off.
  9. Serve the chicken katsu and drizzle with homemade sauce.
  10. Enjoy!

Notes

  • Butterfly and pound chicken breast to about 1cm thickness for a suitable substitute.
  • This recipe makes a large batch; leftovers freeze well for up to one month.
  • Reheat frozen or leftover chicken katsu in the oven or under a grill to keep the panko crispy.
  • Microwaving is not recommended as it softens the crispy coating.
  • The katsu can be used in sandwiches, burgers, curry dishes, or as a lunchbox item for versatility.