Crispy panko-coated chicken breast served with a rich, savoury Japanese-style katsu sauce. The chicken is fried until golden and crunchy, then sliced and served with steamed rice or fresh cabbage.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes
Serves: 2
Cuisine: Japanese-inspired
Course: Main Dish
Tags: Chicken Recipes · Katsu · Japanese Recipes · Quick & Easy
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup plain flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- Vegetable oil, for frying
For the Katsu Sauce
- ½ cup ketchup
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp mirin, optional
- 1 tsp fresh ginger, grated
- 1 clove garlic, minced
To Serve
- Steamed rice
- Fresh cabbage salad, optional
Method
1. Prepare the chicken
Butterfly each chicken breast by slicing horizontally through the middle to create two thinner pieces.
Place the chicken between sheets of baking paper and gently pound to an even thickness.
Season both sides with salt and pepper.
2. Set up the coating
Place the flour, beaten eggs and panko breadcrumbs into three separate shallow bowls.
3. Coat the chicken
Dip each piece of chicken into the flour, shaking off any excess.
Then dip into the beaten egg.
Finally, coat thoroughly with the panko breadcrumbs, pressing gently so the breadcrumbs stick to the chicken.
4. Fry the chicken
Heat approximately 1cm of vegetable oil in a large frying pan over medium-high heat.
Once hot, carefully add the breaded chicken.
Fry for approximately 3–4 minutes on each side, until golden brown and cooked through.
Transfer to a plate lined with kitchen paper to drain.
5. Make the katsu sauce
Add the ketchup, Worcestershire sauce, soy sauce, brown sugar, mirin, grated ginger and minced garlic to a small bowl.
Mix thoroughly until smooth and well combined.
Taste and adjust the seasoning if needed.
6. Serve
Slice the crispy chicken into strips.
Serve with steamed rice or alongside a fresh cabbage salad.
Drizzle the katsu sauce over the chicken or serve it separately as a dipping sauce.
Notes
- For extra-crispy chicken: Press the panko firmly onto the chicken and make sure the oil is hot before frying.
- Cook evenly: Pound the chicken to an even thickness so it cooks at the same rate.
- Don't overcrowd the pan: Fry the chicken in batches if necessary to maintain the oil temperature.
- Make the sauce ahead: The katsu sauce can be mixed in advance and stored in the fridge until ready to serve.
- Serving suggestion: Pair with steamed Japanese short-grain rice and finely shredded cabbage.
