Chicken Katsu


This crispy delicious fried dish of heaven couldn’t be easier with this dish. Best thing is that its not dry even though we are using chicken breast meat and you can also use this method for making pork tonkatsu which is just as delicious. I know most katsu dishes are made in full sizes then sliced after frying. My method is a little different by cutting the meat raw then fry. I find it more convenient because you don’t have to get a new clean knife to cut the meat after cooking and faster cooking with assurance that none of the meat would be undercooked.It is great with rice and some salad or coleslaw. This is great for people with kids, they’ll love it. There is a very easy tonkatsu sauce on the side in this recipe. Okay ingredient time!

2 chicken breasts cut into medium sized pieces

1/2- 1 cup all purpose flour

1/2-1 cup panko bread crumbs

salt and pepper

1 egg + 1/4 cup of water mixture (it sounds weird but it works you’ll never ran out of egg when breading)

this is how I coat


  • season your chicken first with salt and pepper and don’t forget to mix
  • When it comes to breading, all you need are these steps:
  •  coat a piece of chicken with flour
  • coat the floured chicken with egg mix
  • coat the chicken with the breadcrumbs and repeat
  • always remember the step: flour, egg, crumbs,repeat
  • Once you’re done with the breading, just deep fry them until golden brown
Here is also what you need for a homemade tonkatsu sauce:
Tomato ketchup 1/8 cup
Worcestershire sauce 3 tsp
sugar 1tbsp

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