Chicken Katsu

2009 November 1
by linda

This is one of the easiest and quick dinner meal to serve. Just need to slice, season, dip, coat and fry, and they are ready to be served. If you prefer the healthier version, simply bake them in the oven instead of frying. However, every fried stuffs taste so much better than baked ones ;)

If you notice the way I double coat the chicken in flour and egg, it is just the way I prefer them to be. However you could just do them once each. There was a story though behind all the double coated and double dipped. I and my mum were running the catering business before. In order to get more chicken katsu pieces, we double coated and double dipped everything, so that the chicken katsu also looks thicker in appearance ;p It was all “business trick”. However, the habit still lives on.

Chicken KatsuIngredients

  • Pair of chicken breast
  • egg or egg white, whipped
  • plain flour
  • bread crumbs
  • salt and black pepper
  • oil for deep frying


  1. Cut the chicken breast sideways into 2 to 3 pieces to make it thinner. Season with salt and black pepper.
  2. Coat the seasoned chicken pieces in plain flour, then dip in the egg or egg whites, then coat with plain flour again, then dip in egg or egg white again, finally coat with bread crumbs.
  3. Deep fry in oil until browned.
  4. Serve with salads, Japanese mayonnaise, ton katsu sauce, and steamed rice.

Preparation time (duration): 15

Culinary tradition: Japanese

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!!

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