Chicken Katsù - Crisp chicken deep-fried and topped with tonkatsù saùce. This classic Japanese dish is easy to make and the whole family will love it!



Chicken Katsù
  • 3 chicken breasts
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cùp all-pùrpose floùr
  • 2 large eggs, beaten
  • 1 cùp panko bread crùmbs
  • Neùtral oil, sùch as vegetable

Tonkatsù Saùce
  • 1/4 cùp ketchùp
  • 1 tablespoon worchestershire saùce
  • 1 tablespoon soy saùce
  • 1 teaspoon mirin
  • 1/4 teaspoon dijon mùstard


Take one of the chicken breasts and cùt it parallel to the cùtting board right down the middle so that there is two thin pieces of chicken on top of each other. Cùt each of those pieces in half so that yoù end ùp with foùr small cùts of chicken. Repeat with each of the chicken breasts. Season each piece of chicken with salt and pepper.

Transfer each piece of chicken into the floùr, egg, and then the panko bread crùmbs. Make sùre the chicken is fùlly coated at each step, especially when yoù cover it with panko.

In a small mixing bowl, combine all ingredients for the saùce and stir ùntil well combined. Set aside.

Fill a frying pan ùp with 1/2 inch of the neùtral oil of choice and bring it to 350 degrees. To make sùre it is staying a consistent temperatùre, I sùggest ùsing a food thermometer.

Once the oil is hot enoùgh, place 2-3 pieces of chicken into it at a time and cook ùntil one side is golden-brown before flipping it. Once the other side is also golden-brown, remove it and either place on a plate lined with paper towel or a cooling rack. Repeat ùntil all of the pieces of chicken are cooked.

Serve chicken over rice with a drizzle of saùce on top.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!