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chicken katsu

(5 ratings)
alohaTeri avatar
Blue Ribbon Recipe by
Teresa Morgan
@alohaTeri
Palmdale, CA

Chicken Katsu is often found on most Japanese, Hawaiian, and Korean restaurant menus. Serve these delectable deep-fried chicken pieces with a side of dipping sauce. We love chicken Katsu served on a bed of cabbage slices and placed next to a scoop of rice and macaroni salad. Shoyu is a soy sauce. Ajinomoto is monosodium glutamate.

Blue Ribbon Recipe

This Chicken Katsu deserves a spot on your weekly dinner rotation. We did use chicken thighs, but chicken breasts can easily be substituted. Once fried, the meat is tender and juicy. The outside is crunchy and crispy with a slightly sweet flavor. Pouring a bit of the savory and tangy dipping sauce over the fried chicken makes for a pretty presentation. We also sprinkled a few sesame seeds on top. This would go great with stir-fried veggies and basmati rice.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 6 -8
prep time 20 Min
cook time 15 Min
method Pan Fry

Ingredients For chicken katsu

  • 6 - 8
    pieces boneless chicken thighs (for a healthier recipe, use boneless/skinless thighs)
  • 1 c
    all-purpose flour
  • garlic salt, to taste
  • pepper, to taste
  • 1 tsp
    Ajinomoto, optional
  • 2 lg
    eggs
  • 1 1/2 c
    Panko crumbs
  • oil for frying
  • DIPPING SAUCE
  • 3 Tbsp
    ketchup
  • 1 Tbsp
    mayonnaise
  • 1 - 2 Tbsp
    Worcestershire sauce
  • 1 tsp
    Shoyu
  • 1 - 3 tsp
    Tabasco, to taste

How To Make chicken katsu

Test Kitchen Tips
If you want the dipping sauce less tangy, cut the Tabasco sauce back to 1/2 tsp - 1 tsp.
  • Combine flour and seasonings in a bowl.
    1
    Heat about a 1/2 inch of oil in a large pan to 350 degrees F. In a medium-sized bowl, mix flour, garlic salt, pepper, and Ajinomoto.
  • In another bowl, beat the eggs.
    2
    In a separate bowl, beat eggs. Add salt and pepper. Set aside.
  • Add Panko crumbs in a 3rd bowl.
    3
    In a third shallow bowl or plate, add Panko crumbs.
  • Dredge chicken thighs in the flour.
    4
    Dredge thighs in flour to evenly coat the thigh.
  • Dip chicken in the eggs.
    5
    After coated, dip the coated thigh in the egg wash.
  • Then dip into the Panko crumbs.
    6
    Then into the Panko crumbs making sure that all of the chicken is coated. Repeat with all of the thighs.
  • Place chicken in heated oil.
    7
    Carefully place coated chicken in heated oil.
  • Fry until golden brown and cooked.
    8
    Turn when Panko turns a golden brown (about 5-7 minutes per side).
  • Drain on a paper towel.
    9
    After the chicken is cooked, drain on paper towels. Season with salt.
  • Mix ketchup, mayonnaise, Worcestershire sauce, soy sauce, and Tabasco for dipping sauce.
    10
    Mix ketchup, mayonnaise, Worcestershire sauce, and Tabasco for the dipping sauce.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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