Chicken Katsu. Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess.

Make the katsu sauce: Whisk the ketchup, Worcestershire, brown sugar, soy sauce and garlic powder in a bowl until smooth. Make the chicken: The chicken should be about ¼-inch thick. Serve the chicken with tonkatsu sauce, mustard and steamed rice. You can cook Chicken Katsu using 7 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken Katsu

Prepare 1 kg of chicken breast fillet.
Prepare 1/2 cup of all-purpose flour.
It's 1/4 cup of cornstarch.
Prepare 1/4 cup of Calamansi juice.
You need 1 of japanese breading.
You need 2 large of eggs.
It's dash of salt and pepper.

Chicken katsu (chicken cutlet ( Japanese: チキンカツ, Hepburn: chikinkatsu) ), also known as panko chicken, or tori katsu ( torikatsu (鶏カツ)) is a Japanese dish of fried chicken made with panko bread crumbs which is also popular in Australia, Hawaii, London, California, and other areas of the world. Chicken Katsu is Japanese fried chicken cutlet with bread crumbs or panko. Chicken katsu is served with a tonkatsu or katsu sauce. This recipe is better than Japanese takeout!

Chicken Katsu instructions

Pound chicken.
Add Calamansi to pounded chicken.
Mix corn starch, flour and egg.
Dip chicken to batter mix and coat with breading.
Deep fry for 5-6mins.
.
Drizzle with Japanese mayo and katsu sauce..

Awesome Chicken Katsu is a crispy breaded chicken breast seasoned and dipped in Panko then lightly fried in oil until the crust becomes a golden brown. A light and savory Japanese dish! Chicken is so easy to make and comes together quickly! Dredge chicken in flour, dip in eggs and coat with panko in that order. Fry chicken in batches until golden brown on both sides; drain on paper towels.