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chicken katsu and rice on a plate in the sun with furikake on top and tonkatsu sauce on top
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Chicken Katsu

Tender chicken breasts breaded in Panko and fried to perfection. This is the tastiest chicken katsu you will make!
Prep Time5 minutes
Active Time10 minutes
Total Time15 minutes
Course: dinner, Main Course
Cuisine: Japanese
Keyword: chicken, hawaii
Yield: 4 servings
Author: Alissa

Equipment

  • Meat Tenderizer
  • Saran wrap

Materials

Chicken Katsu

  • 1½ Lb chicken thighs boneless, skinless
  • 2 eggs
  • ½ Tbsp cornstarch
  • 2 Tbsp water
  • 1½ Cup panko
  • ½ tsp cayenne
  • 1 tsp onion salt
  • 1 tsp oregano
  • 1½ tsp garlic powder
  • 1½ tsp paprika
  • ½ tsp crushed red pepper
  • 1⅔ cup vegetable oil for frying
  • ½ tsp salt

Sauce

  • 1 Tbsp worcestershire
  • 4 Tbsp ketchup
  • 1 Tbsp brown sugar
  • 1 Tbsp oyster sauce

Instructions

  • Heat a skillet up with vegetable oil on medium heat. The oil should be covering the whole bottom of pan and be at least half an inch thick.
  • While the oil is heating up place chicken on flat surface (i.e. cutting board) and cover with saran wrap. Use meat tenderizer to tenderize chicken.
  • In one bowl add the eggs, water, and cornstarch. Mix until well combined.
    In next bowl, add panko, cayenne, onion salt, oregano, garlic powder, paprika, crushed red pepper, and salt. Mix well until combined.
  • Once oil is ready to fry (you can take a wooden spoon and dip it in the oil. If it starts bubbling then its hot enough.) take the tenderized chicken, dip it in the egg mixture first then coat it in the panko mix. Transfer it to the hot oil to fry. Fill the pan with chicken but don't overcrowd it. We want some space between each piece.
  • Cook each piece for about 3-5 minutes until the bottom is golden brown then flip it and cook the other side. You may have to adjust the heat of stove if your chicken is cooking too fast.
  • While the chicken is cooking we can make the sauce. Add all the sauce ingredients together in a small pan on medium low heat. Mix well until the brown sugar has dissolved. Turn off the heat and set pan aside to cool.
  • Once both sides are golden brown, take chicken out of skillet and set it on cooling rack. This will insure that the chicken stays crispy while the oil drains. Cook the rest of the chicken.
  • Let chicken rest before cutting. Serve on bed of rice and sauce on the side. Enjoy!!