Low Sugar Easy Chicken Katsu

Total time35 min

Prep time15 min

Cook time20 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
Kroger Uncooked Boneless Skinless Chicken Breast Foster Farms Simply Raised Simply Raised Boneless Skinless Chicken Breast Fillets Simple Truth Natural Thin-Sliced Boneless and Skinless Chicken Breast Cutlets Signature Farms Boneless Skinless Chicken Breasts Value Pack - 3.5 Lb PERDUE FRESH CUTS Fresh Boneless Skinless Chicken Breast Strips Traypack - 1.25 Lbs
See all
½ tsp salt
¼ tsp black pepper

For the breading

½ cup all-purpose flour
2 large eggs
2 cups panko breadcrumbs
½ cup neutral oil (such as vegetable oil or canola oil), for frying

For the sauce

3 tbsp ketchup
2 tbsp worcestershire sauce
1 tbsp soy sauce
1 tsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

For serving

steamed white rice, for serving (optional)
shredded green cabbage, for serving (optional)

Instructions

1
In a small bowl, stir together the ketchup, Worcestershire sauce, soy sauce, and sugar until the sugar dissolves. 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. Season both sides with the salt and pepper.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!