Chicken Katsu

Servings : 4

Chicken Katsu is a Japanese style crispy fried boneless chicken topped with a thick tangy Tonkatsu sauce. I almost always serve this chicken over plain steamed rice with some cabbage salad or coleslaw on the side and it makes for a wonderfully filling and delicious meal.

Ingredients for Marinade

  • 2 thick skinless chicken breasts (or 4 flattened boneless chicken thighs)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 cup buttermilk (or a mix of milk and yoghurt)
  • 1 tsp garlic paste (or powder)
  • 1 tsp ginger paste
  • 1 tsp lemon juice

Other Ingredients

  • 1/4 cup all purpose flour (seasoned with a pinch of salt and pepper)
  • 1 cup panko breadcrumbs
  • 1 egg, beaten

Ingredients for Tonkatsu Sauce

  • 1/2 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1/4 cup water
  • 1 tbsp soy sauce
  • 1 tbsp white vinegar
  • 1 tbsp sugar
  • 1 tsp garlic paste
  • 1 tsp fresh ginger paste
  • 1 tsp chilli flakes
  • 1/4 tsp cornflour mixed in a bit of water to form a paste
  • salt and pepper to taste


Slice each of the chicken breasts horizontally into two to make a total of four slices. If you are using thighs, you will need 4 lightly flattened boneless thighs. Put them in the marinade ingredients and refrigerate for 2 hours or up to overnight.

Remove from the fridge at least 30 minutes before beginning to cook so that they come to room temperature. Drain off the marinade but do not rinse.

Place the flour, beaten egg and panko crumbs into separate shallow plates. Coat each slice in the seasoned flour and shake off the excess and then in the beaten egg and lastly coat with the panko breadcrumbs. Set aside on a wire rack for 10 minutes. This helps ensure the coating adheres well to the chicken slices.

Heat oil on medium and fry each slice for about 4 minutes per side or until golden brown. Remove onto paper towels to blot out excess oil.

In the meantime, prepare the Tonkatsu Sauce. Add all the ingredients except for the cornflour paste into a small pan and simmer on low heat for about 3-5 minutes, stirring regularly. Then add the cornflour paste and stir it in for a minute to thicken the sauce slightly. Taste and adjust seasoning. Turn off the heat.

Serve the Chicken Katsu over rice with a drizzle of the Tonkatsu sauce over it and you may garnish with some white or black sesame seeds.


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