Chicken Katsu

Chicken Katsu

Author Meg's Everyday Indulgence


For the Tonkatsu Sauce:

  • 1/4 cup ketchup
  • 2 Tbsp. soy sauce
  • 2 Tbsp. Worcestershire sauce
  • 1 Tbsp. granulated sugar

For the Chicken:

  • Vegetable oil, for frying
  • 1/2 cup all-purpose flour
  • 1/2 tsp. kosher salt
  • Black pepper
  • 2 large eggs
  • 1 cup panko bread crumbs
  • 4 thin chicken cutlets


  1. In a small bowl, whisk together the ketchup, soy sauce, Worchestershire sauce and sugar. Set aside while cooking or refrigerate for later use.

  2. Heat a large skillet with 1/2-inch of vegetable oil over medium heat. Set up a breading station with three rimmed dishes (I like using pie plates or cake pans). Add flour, 1/4 teaspoon salt and a few cracks of black pepper to the first dish. Crack the eggs and scramble in the second dish. Add the panko, 1/4 teaspoon salt and a few cracks of black pepper to the remaining dish. 

  3. Dredge (coat) the chicken in the flour mixture then dip into the eggs, coating both sides. Lastly, dredge through the panko bread crumbs. Set onto a plate while repeating process with remaining chicken cutlets.

  4. Set a cooling rack over a rimmed baking sheet or plate. Set aside. Drop a small pinch of flour into the oil. If it sizzles, it's ready for the chicken. Fry the chicken 2 to 4 minutes per side, until golden brown. Remove chicken to cooling rack to drain for 2 minutes. Slice chicken and either drizzle with sauce or serve on the side for dipping.