Chicken Katsu

Chicken katsu is a very easy recipe, and is a nice change from the fried chicken that I normally eat (I do seem to have a fried chicken theme going on with this blog). It’s the quickest and easiest way to fry chicken, since you fry one whole breast at a time. You also only need a few ingredients to make it. I got this picture from, since I haven’t made chicken katsu in a few weeks, but I think it’s still a good easy recipe to include on this blog. All other pictures of recipes on this blog are actual pictures that I’ve taken of these recipes.

  • 4 chicken breasts
  • 1 cup of flour
  • 2 cups panko flakes
  • 3 eggs
  • salt and pepper
  • vegetable oil

The first thing you need to do for this recipe is to smash your chicken breasts. The best way to do that is to cover them with plastic wrap and use a heavy frying pan to flatten them until they are 1/2 inches thick each. Be careful not to hit them too hard or else they will splatter (yes, I learned that the hard way). Once you have your chicken breasts flattened, heat 1/2 inches of oil in a frying pan to medium heat. To batter the chicken we have a 3 step process. First you need to dip the chicken in your flour, which you have hopefully mixed in a little bit of salt and pepper at this point. Next, you dip the flour covered chicken in your eggs, and finally, you cover is in panko flakes. Shake the excess off, and fry on each side for 2-3 minutes until the katsu is a medium brown color. Serve with rice and katsu sauce. If you want to make katsu sauce, just mix ketchup, a couple of tablespoons of worchestershire sauce, and garlic powder in a bowl until you get the ratio and flavor you want.


The link for both the website I got this recipe from and the picture I used is here:


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