Chicken Katsu
Total time40 min
Prep time20 min
Cook time20 min
4.8(7)
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Learn more →Ingredients
4 servings
For the chicken
- 4 boneless, skinless chicken breasts (about 6 oz each)
- ½ tsp salt
- ¼ tsp black pepper
For the breading
- ½ cup all-purpose flour
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 6 tbsp cold water
- 1 ½ cups panko breadcrumbs
For frying
- ½ cup neutral oil (such as vegetable or canola oil), plus more as needed
For the sauce
- 3 tbsp worcestershire sauce
- 2 tbsp ketchup
- 1 tbsp soy sauce
- 1 tsp sugar
- ½ tsp dijon mustard
For serving
- steamed white rice, for serving (optional)
- shredded green cabbage, for serving (optional)
Instructions
- 1
Make the sauce: Combine the Worcestershire sauce, ketchup, soy sauce, sugar, and Dijon mustard in a small saucepan over medium-low heat. Stir and cook for 2–3 minutes, until the sugar dissolves and the sauce is smooth and slightly thickened. Remove from heat and set aside.
- 2
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/2-inch thickness.
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