Around the World · Japan

Simple Chicken Katsu

By The Savorient Team

Crispy panko-breaded chicken cutlets with a tangy-sweet katsu sauce — a Japanese comfort food classic.

Simple Chicken Katsu sliced, served with rice and a carrot salad
Where this comes from: katsu — breaded, fried cutlets — arrived in Japan in the late 1800s as an adaptation of European cutlets and has since become thoroughly Japanese comfort food, usually chicken or pork, served with shredded cabbage and a tangy-sweet sauce built on a Worcestershire-sauce base. It's a staple of home cooking and casual restaurants alike, often the dish kids request most.
15 minPrep time
15 minCook time
30 minTotal time
4Servings
EasyDifficulty

Ingredients

  • 4 boneless, skinless chicken breasts, pounded to even thickness
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • Vegetable oil, for frying
  • Salt and pepper, to taste
  • 1/3 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • Shredded cabbage and rice, for serving

Instructions

  1. Season the chicken with salt and pepper. Set up three shallow bowls: flour, beaten eggs, and panko.
  2. Dredge each piece of chicken in flour, then egg, then press into the panko to coat evenly.
  3. Heat 1/2 inch of oil in a large skillet over medium-high heat to about 350°F. Fry the chicken in batches so the pan isn't crowded, 3-4 minutes per side, until golden and cooked through (165°F). Drain on a wire rack.
  4. Whisk together the ketchup, Worcestershire sauce, soy sauce, and sugar to make the katsu sauce.
  5. Slice the chicken into strips and serve over rice with shredded cabbage, drizzled with the katsu sauce.

Related recipes

Weeknight Chicken Pho

Weeknight Chicken Pho

40 min · Dinner
Spicy Korean Fried Chicken

Spicy Korean Fried Chicken

55 min · Spicy & Bold
Lebanese Rice with Vermicelli

Lebanese Rice with Vermicelli

35 min · Dinner