Chicken Katsu Recipe

My Chicken Katsu Recipe

This is our family favourite Chicken Katsu for dinner at our house. I am loving the new Re-play divided plates; it holds a good amount of food and the deep walls make it easier for kids to eat by themselves without too much mess!


Chicken Katsu recipe:

2 chicken thigh fillets 

1/2 cup of plain flour

1 egg lightly beaten

1 cup of panko breadcrumbs (you can get this from the Asian section at the supermarket)

  • Make the chicken thighs as evenly flat as you can and season on both sides with salt and pepper.
  • Place the flour, egg and panko crumbs into separate shallow dishes large enough to coat the chicken. 
  • Coat the chicken in flour, shaking off any excess. Dip them into the egg and then press into the panko crumbs until well coated on both sides.
  • Heat enough oil in a deep pan ready to shallow fry.

A tip to know if the oil is the perfect temperature is to drop a pinch of the panko breadcrumbs into the oil and if it sinks and comes back up to the surface and bubbles straight away it is ready! 

  • shallow fry the chicken for 3-4 minutes on each side or until golden brown.

I usually serve this with white rice and shredded cabbage as the sides. and top with kewpie mayonnaise and Japanese BBQ sauce which the kids absolutely love.



Leave a comment