Wednesday, February 25, 2009

Japanese Chicken Katsu

Serve: 2 Prep: 10 minutes Cook: 10 minutes

  • 2 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
  • 1/2 cup all-purpose flour
  • 1/2 cup panko bread crumbs
  • salt and pepper to taste
  • 1 egg, beaten
  • 1 cup canola oil for frying, or as needed
  • -SAUCE-
  • 1/2 cup Worcestershire sauce
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • pepper to taste
  1. For the sauce, stir together the Worcestershire sauce, ketchup, and soy sauce, and a pinch of pepper to taste. Set aside.
  2. Heat 1/4 inch of oil in a large skillet over medium-high heat
  3. Season flattened chicken with salt & pepper.
  4. Dip flattened chicken pieces first into flour, then egg, and lastly bread crumbs.
  5. Fry breaded chicken breasts in preheated oil until golden brown and no longer pink in center, about 3-4 minutes per side.
  6. Transfer to a paper towel-lined plate to absorb excess oil. Slice chicken into thin strips and top with a drizzle of sauce.
  7. Serve remaining sauce on the side for dipping.
* Tonkatsu sauce can also be purchased in bottled form at many grocery stores or oriental food stores.


  1. Hello Umma!

    I just started reading your blog and I love your blog! Trully. This is the type of food my belly aches for on a daily basis. Perhaps it reminds me of home too.

    Your chicken looks so nice and crispy. I will be here often to see what I can glean from you. YUMMY!

  2. hi umma i found your blog and i think it is very informative. Do you have any idea where can i get the recipe for Japanese seasoned baby octopus or Chuka Iidako? i'm so desperate looking for it.

  3. Hi Umma

    Welcome to the foodie blog roll! Great recipes!