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Chicken Katsu

Prep Time15 minutes
Cook Time10 minutes
Course: Main Course
Servings: 2 people

Ingredients

  • 2 eggs
  • 1/2 cup corn starch
  • 1 tbsp salt
  • 1 tbsp white pepper
  • 1 tbsp garlic powder
  • 1 cup water
  • 2 boneless chicken breasts (chicken thighs are probably better)
  • 2 cups panko bread crumbs (make sure you use "panko" - it is more coarse)
  • oil for deep-frying

Sauce

  • 1 tbsp Worcestershire sauce
  • 2 tbsp ketchup
  • 1 tbsp sugar
  • 1 cup water
  • 1 tbsp chicken broth
  • a pinch salt
  • a pinch white pepper
  • a pinch garlic powder
  • 2-3 dashes Tabasco sauce
  • a little bit corn starch

Instructions

For katsu sauce

  • Combine all the sauce ingredients in a small saucepan and bring to boil.
  • Let it simmer for a few minutes until it gets thickened. (Add water and cornstarch to adjust.) Set it aside and let it cool.

For chicken katsu

  • Flatten the chicken with a rolling pin or the back of a knife.
  • In a medium bowl, combine eggs, corn starch, salt, white pepper, garlic powder, and water together to make a batter.
  • Dip the chicken into the batter and coat them thoroughly and then thoroughly coat them with panko bread crumbs.
  • Heat the oil on medium heat until it's about 350F.
  • Fry the chicken in the oil until golden. It's about 7 minutes on each side.
  • Once cooked, let them cool for a few minutes, slice them, and serve with some rice!