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Chicken Katsu Recipe

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Chicken katsu is a popular Hawaiian dish. Tender chicken cutlets coated in a crispy, golden brown crust and dipped in tonkatsu sauce. Sure to be a favorite in your house.

chicken katsu

Oh the good old chicken katsu. Definitely one of my favorite plate lunch options. Easy recipe with simple flavors. Perfect for the picky eater in your home.

Chicken is a twist on the classic Japanese tonkatsu. Tonkatsu is a breaded, deep-fried/tempura pork cutlet. 

Cut through that crispy crust to find tender, juicy chicken. You can eat it plain or my favorite with tonkatsu sauce.

chicken katsu

Here’s some other great plate lunch dishes to try: Some other great plate lunch options include: loco moco, chow fun, mochiko chicken, pastele stew, shoyu chicken, kalua pig, beef stew, laulau, or luau stew.

Chicken katsu ingredients

chicken katsu

Katsu sauce recipe adapted from Aloha Kitchen. Check out this cookbook for yummy Hawaiian recipes.

How hot should the oil be to fry chicken thighs?

350F is a good temperature for frying and works well for this recipe.

What temperature should chicken be cooked to?

Safe minimum temperature of chicken should be 165F.

What sauce goes well with chicken katsu?

My favorite is tonkatsu sauce, which is a thick, Japanese style Worcestershire sauce. It’s often eaten with tonkatsu, but works well for chicken katsu as well. You could also use plain ketchup.

chicken katsu

What do I serve with katsu?

A plate lunch of chicken katsu in Hawai’i generally comes with shredded cabbage, sticky white rice, and macaroni salad, but you can serve this with the common sides that go well with chicken as well. How about some roasted veggies, corn, or any starch.

Can you air fry chicken katsu?

Yes! Air fry at 350F for 18-20 minutes, flipping halfway through.

Can you bake chicken katsu?

You can do this as well. Bake at 400F for 25-30 minutes.

How to store chicken katsu?

This dish tastes best when eaten fresh, however if you happen to have leftovers you can store in an airtight container in the refrigerator for 3-4 days. When you are ready to re-heat you can microwave, bake, or quickly fry again to bring back the crispiness.

chicken katsu

How to make chicken katsu?

Heat oil in a large pan over medium high heat. While oil is heating up start dredging the chicken.

Place the eggs, panko, and flour in three separate shallow dishes.

chicken katsu

Add garlic salt and pepper to the flour and mix to combine.

Next coat the chicken in flour. Be sure to shake off any excess flour. Then dip in the eggs being sure to cover the entire surface of the chicken. And lastly dip in the panko. You can press the panko on to the chicken to ensure even coverage.

chicken katsu

Once the oil has reached about 350F, place the chicken in the pan and fry until golden brown, about 10-15 minutes flipping halfway through.

chicken katsu

Remove chicken and place on a paper towel or a cooling rack set over a cookie sheet to catch excess oil.

chicken katsu

For the katsu sauce: In a medium bowl add ketchup, Worcestershire sauce, shoyu, sugar, and mirin. Whisk to combine.

chicken katsu

Serve chicken with the katsu sauce as well as sticky white rice, macaroni salad, or tossed greens. Enjoy!

chicken katsu

Chicken Katsu Recipe

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Chicken katsu is a popular Hawaiian dish. Tender chicken cutlets coated in a crispy, golden brown crust and dipped in tonkatsu sauce. Sure to be a favorite in your house.

Ingredients

For the chicken katsu

  • 6 boneless skinless thighs
  • 3 eggs, beaten
  • 2 cups panko
  • 1 cup all purpose flour
  • 1 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • Frying oil of choice

For the tonkatsu sauce

  • 1/2 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon shoyu
  • 1 tablespoon granulated sugar
  • 2 teaspoon mirin

Instructions

  1. Heat oil in a large pan over medium high heat. While oil is heating up start dredging the chicken.
  2. Place the eggs, panko, and flour in three separate shallow dishes.
  3. Add garlic salt and pepper to the flour and mix to combine.
  4. Next coat the chicken in flour. Be sure to shake off any excess flour. Then dip in the eggs being sure to cover the entire surface of the chicken. And lastly dip in the panko. You can press the panko on to the chicken to ensure even coverage.
  5. Once the oil has reached about 350F, place the chicken in the pan and fry until golden brown, about 10-15 minutes flipping halfway through.
  6. Remove chicken and place on a paper towel or a cooling rack set over a cookie sheet to catch excess oil.
  7. For the katsu sauce: In a medium bowl add ketchup, Worcestershire sauce, shoyu, sugar, and mirin. Whisk to combine.
  8. Serve chicken with the katsu sauce as well as sticky white rice, macaroni salad, or tossed greens. Enjoy!

Notes

*You can use chicken breasts if you prefer.

*Panko is Japanese bread crumbs.

*Shoyu is a Japanese style soy sauce.

*Mirin is Japanese rice wine.

*Katsu sauce recipe adapted from Aloha Kitchen. Check out this cookbook for yummy Hawaiian recipes.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 595Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 259mgSodium: 1084mgCarbohydrates: 53gFiber: 2gSugar: 11gProtein: 41g

Nutrition information isn’t always accurate.

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chicken katsu

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By on April 25th, 2020

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

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6 thoughts on “Chicken Katsu Recipe”

  1. Hi, this sounds really good, but I’d like to know how much oil to use. Obviously, the size of the pan will make a difference, but approximately how deep does it need to be?

    Reply
  2. I seriously was lacking faith in myself because cooking chicken always makes me nervous that I won’t cook it all the way. But it turned out so ono!!! Thanks sis! ❤️

    Reply
  3. I have never tried making Chicken Katsu before, one of my favorite plate lunches in Maui….if I had known how easy & very tasty it is I would have tried it sooner! I even made the Tonkatsu sauce too. Thank you Relle, looking forward to many more Ono dishes that you show us how to make!

    Reply

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