Chicken Katsu is deep fried breaded chicken Japanese style. The chicken is salted & peppered in flour, deep into beaten egg & then coated with Panko before being deep fried.

Chicken Katsu usually eaten with Katsu sauce and serve with shredded cabbage. Katsu sauce is sweet thick Japanese barbecue sauce. It’s available in the Asian section of most supermarkets.

Hoka  Hoka Bento one of the Japanese fast food chain in Jakarta, Indonesia. They serves various Japanese fast food. Most of the food served has been adapted to suit Indonesian”s taste. One of the dishes that they serve is Chicken Katsu.

I used to go there long time ago with some friends to grab a quick lunch & to have a  taste of Chicken Katsu.

Chicken Katsu is not difficult to make & this method can be used to make Tonkatsu, deep fried breaded pork use pork cutlets instead of chicken.


© 2013 Liza W. Widjaja


Skinless boneless chicken breast halves pound to about 1/2 inch thickness

2 tablespoon all-purpose flour

Salt & pepper to taste

1 egg beaten

1 Cup Panko Bread crumbs

1 Cup oil for frying, or as needed


Season the chicken breast on both sides with salt & pepper. Place the flour, egg & Panko Bread crumbs into separate shallow dishes.

Coat the chicken breast in flour, shaking off any excess.

Dip the chicken into the egg & then prep into the Panko until well coated on both sides.

Heat 1/4 inch of oil in a large skillet over medium high heat. Place the chicken in the hot oil & cook for 3 or 4 minutes per side, or until golden brown.

Serve with Katsu sauce & rice..

Katsu Sauce:

1/2 cup tomato sauce

1/4 cup water

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon sugar

Direction for making Katsu sauce :

Combine the tomato sauce, water, Worcestershire sauce, soy sauce, sugar, & rice wine vinegar in a medium saucepan over medium-low heat.

Cook stirring occasionally for 10 minutes or until the sauce thicken.

Set aside to cool, or you can cover it with plastic wrap & store in the fridge.


© 2013 Liza W. Widjaja


© 2013 Liza W. Widjaja


© 2013 Liza W. Widjaja


© 2013 Liza W. Widjaja

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