# Chicken Katsu

Crispy chicken katsu with a homemade sweet and tangy sauce, served alongside a quick cabbage salad.

- Cuisine: Japanese
- Category: Dinner
- Language: en

## Ingredients

- skinless chicken breast, cut into pieces
- kosher salt
- onion powder
- garlic powder
- 2 tbsp sugar
- 4 1/2 tbsp worcestershire sauce
- 5 tbsp ketchup
- 2 tbsp oyster sauce
- savoy cabbage, thin sliced
- green onion
- cucumber
- vinegar
- flour
- egg
- panko breadcrumb
- oil

## Instructions

1. Cut skinless chicken breast into pieces.
2. Season chicken pieces with kosher salt, onion powder, and garlic powder.
3. Whisk together sugar and Worcestershire sauce until sugar dissolves.
4. Add ketchup and oyster sauce to the sugar mixture and whisk.
5. Prepare salad by thin slicing cabbage, green onion, and cucumber. Season with a pinch of kosher salt and a splash of vinegar, then refrigerate.
6. Coat chicken pieces in flour, egg wash, and panko breadcrumbs.
7. Heat a large pan with oil over medium heat until hot.
8. Fry chicken pieces for about 2-3 minutes per side until browned.
9. Drain cooked chicken on a wire rack or paper towels.

## Equipment

- Ziploc bag
- whisk
- large pan
- wire rack

## Tips

- To stand a Ziploc bag up for easy filling, turn the top inside out.
- If you find hoisin, you can use it instead of the oyster sauce.
- To easily thin slice cabbage, remove the core and separate the layers first.
- If breadcrumbs are not coating evenly and look gloppy, your egg wash is too thick; thin it out with a little water.

## Source

- Original video: https://www.facebook.com/share/v/1HYJ7Qqk41/?mibextid=wwXIfr
- Creator: Bob Morano
- Recipe page: https://www.cliprecipe.com/recipe/5ceec8e2-ba1b-406e-b88c-4e8fbed30272
- Extracted: 2026-08-07

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt