Soft & Crispy Chicken Katsu

Soft & Crispy Chicken Katsu

Inexpensive chicken breast meat turns out soft and delicious.
Kids love it too! Good for bentos!

Ingredients: 2 servings

Chicken breast
3 tablespoons
Japanese-style Worcestershire Sauce
3 tablespoons
1 1/2 tablespoons
Plain flour
3 tablespoons
as needed
Vegetable oil
as needed


1. Discard the skin and fat from the chicken breast. Slice the chicken on the diagonal. Pound with a meat mallet and marinate with grated onion and sake for awhile (this will soften the meat).
2. After about 30 minutes, add the sauce (I mix regular and thick Japanese worcester-style sauce) and mayonnaise and rub in. Let it marinate.
3. Beat the egg and mix in the flour. Mix well to create a thick egg liquid and then dredge the meat from Step 2.
4. Dip the chicken in panko and deep-fry slowly in medium-hot oil. At the end of cooking, increase the heat and fry until crisp.
5. Remove the chicken pieces vertically from the oil and prop them up to let the oil drain. This prevents the breading from getting soggy and keeps it crunchy.
6. Serve with sauce and fresh-squeezed lemon juice and enjoy. It's also delicious plain because of the marinade!

Story Behind this Recipe

This is one of my family's favorite recipes. Marinating makes the flavor rich and delicious.