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Chicken Katsu - A Family Feast

Chicken Katsu

Chicken Katsu has crispy, panko-coated chicken breasts that are fried until golden, then served with tonkatsu sauce for dipping.

Yield: 8 servings 1x
Prep: 30 minutesCook: 30 minutesTotal: 1 hour


1 1/2 cups uncooked white rice

4 large boneless skinless chicken breasts, about 2 1/2 pounds

1 1/2 cups all-purpose flour

1 1/2 teaspoons kosher salt

1/2 teaspoon white pepper

4 whole eggs with two tablespoons water

3 cups panko breadcrumbs

Vegetable or canola oil to fill about four inches in pan

Green cabbage, finely shredded and soaked in ice water for 15 minutes (drain well)

Red radish, cut into slivers

Tonkatsu Sauce

1/2 cup Worcestershire sauce

1/4 cup granulated sugar

3/4 cup ketchup

1/4 cup oyster sauce


  1. Start cooking the white rice per package instructions, then set aside to keep warm once done.
  2. Butterfly the chicken breasts but do not pound. After butterflying, the large pieces should be uniform in thickness.
  3. Place flour, salt and white pepper in a medium bowl or pie plate.
  4. Whisk eggs and water in another medium bowl or pie plate.
  5. Place panko in a third large bowl or pie plate.
  6. Dredge the chicken pieces in flour, shake excess, then in egg and shake excess then in panko. Press the panko firmly onto both sides and reapply more panko before frying to make sure each piece is thoroughly coated. (Really press it in)
  7. Heat the oil to 350 degrees F.
  8. While the oil is heating, turn oven to 250 degrees F.
  9. Line a sheet tray with paper towels.
  10. Shred the cabbage and cut the radish into slivers.
  11. In a small bowl, make the tonkatsu sauce by whisking the four ingredients.
  12. Once the oil is heated, fry one large piece at a time for about 2-3 minutes until golden in color and floating in the oil. Try to adjust the flame to maintain 350 degrees F. Remove the piece and use a probe thermometer to check for 155 degrees F.
  13. Remove to the pan to drain and sprinkle lightly with salt. (We used pink sea salt, but Kosher is fine) Then place in warming oven.
  14. Wait for the oil to recover back to 350 degrees F and continue with the remaining three pieces as before, moving each to the warming oven as they are fried.
  15. To serve, cut chicken on a cutting board into thick slices from one end to the other. Place rice on a serving dish and lay slices over the rice. Serve with the shredded cabbage, slivered radish, and the tonkatsu sauce on the side. With four large, cooked pieces of chicken, each person should get about half of one cooked breast, sliced into thick slices.
  16. Alternatively, you could drizzle the tonkatsu sauce over the cooked slices.

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  • With four large, cooked pieces of chicken, each person should get about half of one cooked breast, sliced into thick slices.
  • Nutritional information below includes the sauce and sides.

© Author: Martha
Cuisine: Japanese, Asian Method: fried