Chicken Katsu

Crispy Chicken Katsu with Dipping Sauce

A delicious local Japanese favorite, for a little heat add some red chili pepper flakes to sauce. Enjoy!

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Chicken Katsu with Katsu Sauce
Cuisine: Japanese
  • 2 pounds boneless skinless chicken thighs
  • Oil for deep frying
  • Breading:
  • 1 package panko or more if needed
  • ¼ teaspoon each, pepper, Hawaiian salt, garlic powder
  • Batter:
  • 2 eggs, beaten
  • ¾ cup cornstarch
  • 1 cup water
  • Katsu Sauce:
  • 2 tablespoons Worcestershire sauce
  • ¼ cup ketchup
  • ¼ cup sugar
  • 2 tablespoons soy sauce
  • ⅛ each pepper, garlic powder, tabasco, or paprika
  1. Place panko in a small baking pan. Add seasonings and mix together.
  2. In a medium size bowl, beat together eggs then add cornstarch and water. Mix well.
  3. Place chicken into egg batter until both sides are coated. Then place in panko crumbs to coat both sides of chicken.
  4. Place in heated deep fryer and cook for 8 to 10 minutes or until chicken is cooked through. Place on paper towels to remove excess oil.
  5. Katsu sauce - combine sauce ingredients and mix well. Adjust seasonings as desired.


Chicken Katsu by CookingAndCrafting


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