Chicken Katsu

Recipe compliments of Nadine Nishioka, Executive Director, Moiliili Community Center.


Chicken Katsu

  • 1½ cups flour, divided
  • 2 eggs
  • 1½ cups panko (Japanese breadcrumbs)
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • 2 teaspoons garlic salt or to taste
  • 6 boneless, skinless chicken thighs, pounded (may also use 1½ pounds lean pork for Tonkatsu)
  • 2 cups vegetable oil for frying


  1. Rinse chicken and pat dry with paper towel; pound chicken with meat tenderizer to flatten; set aside.
  2. In a medium bowl, add 1 cup flour; set aside.
  3. In another medium bowl, place eggs, beat.
  4. Just before cooking, add an ice cube to make the egg wash cold; set aside.
  5. In another medium bowl, add ½ cup flour, panko, salt, pepper, and garlic salt.
  6. In a large deep sauté pan, heat about two cups oil on medium heat.
  7. To test if oil is hot, sprinkle a few panko crumbs in the oil, and if it sizzles, then it’s ready.
  8. Lightly coat a piece of chicken with flour, dip it into the egg wash, then coat with the flour-panko mixture; pat mixture into chicken.
  9. Place carefully into hot oil.
  10. Repeat for remaining pieces.
  11. Cook on both sides until medium brown.
  12. Remove from oil and place on drying rack with newspaper underneath to absorb oil drippings.

Serves 6.

Chicken Katsu:
Approximate Nutrient Analysis per chicken serving:
490 calories, 26 g fat, 5 g saturated fat, 200 mg cholesterol, 900 mg sodium, 26 g carbohydrate, 1 g fiber, 0 g sugar, 3 g protein

Approximate Nutrient Analysis per serving:
450 calories, 27 g fat, 5 g saturated fat, 130 mg cholesterol, 850 mg sodium, 26 g carbohydrate, 1 g fiber, 0 g sugar, 27 g protein


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