Main Course

Chicken Katsu & Sauce



  • 4 Chicken thighs, boneless & skinless
  • 1/2 cup Flour
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 Egg
  • 1 tbsp Water
  • 1 cup Panko breadcrumbs
  • 1 cup Oil
  • 1/2 cup Ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Soy sauce
  • 1 tsp Dijon mustard
  • 2 tbsp Brown sugar


  1. Place plastic wrap on a clean work surface, place 1 piece of chicken inside, pound chicken with meat mallet
  2. Repeat for all the chicken
  3. In a small mixing bowl combine flour, salt, and pepper
  4. In another mixing bowl whisk egg and water
  5. In a third mixing bowl, place Panko breadcrumbs
  6. Heat oil in a large skillet over medium heat
  7. Dip each chicken into flour mixture, cover thoroughly
  8. Then dip into the egg mixture
  9. Finally coat both sides with Panko breadcrumbs
  10. Add chicken to skillet
  11. Once golden, turn chicken onto other side
  12. Once cooked through, place onto a paper towel to remove excess oil
  13. Repeat for remaining pieces of chicken
  14. In a small sauce pan, over medium heat, whisk together ketchup, Worcestershire sauce, soy sauce, Dijon mustard, and brown sugar
  15. Once simmering remove from heat
  16. Serve chicken with brown rice, drizzled with sauce


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