How to Make CHICKEN KATSU at Home (Simple Recipe) with The Sushi Man

panko breadcrumbs

🥗Healthier: whole wheat breadcrumbs

💰Cheaper: regular breadcrumbs

Whole wheat breadcrumbs offer more fiber while regular breadcrumbs are often less expensive.

tonkatsu sauce

🥗Healthier: homemade sauce with ketchup and Worcestershire

💰Cheaper: soy sauce

Homemade sauce can be lighter and more affordable.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Thighs are juicier and often cheaper than breasts.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is typically less expensive.

Start by heating vegetable or canola oil in a wok over medium-low heat, aiming for about 2 inches of oil depth.

Shred the cabbage into very thin slices, cutting off the core and splitting the cabbage for easier handling.

Soak the shredded cabbage in cold water for about 1 minute to crisp it up, optionally adding ice to the water.

Strain the cabbage and rinse it with cold water before setting it aside.

Trim any excess fat or sinew from the chicken thighs and butterfly the thick part to ensure even cooking.

Sprinkle salt and pepper over both sides of the chicken thighs (optional).

Prepare the breading station with flour in a flat container, beaten eggs in a medium bowl, and panko breadcrumbs in a deeper baking pan.

Dredge the chicken in flour, ensuring it's fully coated, then shake off the excess flour.

Dip the floured chicken into the beaten eggs, making sure it is fully coated, and let excess egg drip off.

Coat the chicken in panko breadcrumbs, pressing gently to ensure the breadcrumbs adhere well.

Set the breaded chicken aside while checking the oil temperature.

Check the oil temperature, aiming for around 340°F. Use a thermometer or test with a small piece of chicken to see if it sinks and bubbles appropriately.

Once the oil is ready, carefully add the breaded chicken to the oil, monitoring the temperature to keep it above 320°F during cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens