Chicken Katsu Recipe

7th September 2020

Chicken Katsu Recipe

Chicken Katsu


This is a great way to get a taste of Japan with easily available British ingredients. Katsu just means cutlet, and chicken katsu is essentially deep-fried, breadcrumbed chicken. It's also an excellent introduction to Japanese food for any picky eaters. 



  • Two chicken breasts
  • 1 egg
  • 1 cup of panko (or breadcrumbs can substitute)
  • Oil of your choice
  • salt 
  • pepper
  • flour



  1. Butterfly cut your chicken, then tenderise it. Beat the chicken until it is as flat as possible.
  2. Crack your eggs and then mix them up in a bowl.
  3. Sprinkle flour on both sides of each chicken breast, coat them in egg, then add panko (breadcrumbs). You can double coat your chicken if you love breadcrumbs.
  4. Heat a deep pan full of oil to 190°C and fry your chicken for 3 minutes on each side. It should now look golden brown. 
  5. Take out your Katsu and place them on a drying rack with some tinfoil beneath to catch the excess oil.
  6. Serve with Japanese rice, salad, or whatever you feel!


This website uses cookies to ensure you get the best experience on our websiteView Privacy Policy