Kubo Cooks logoKubo Cooks
Chicken Katsu
Watch the full recipe

See every step.

Play the complete Kubo Cooks video directly on this page.

Player not loading? Watch on YouTube ↗

Ingredients

For the Chicken and Brine

  • 600 g chicken breast or thigh (4 large pieces)
  • 500 ml water
  • 25 g salt

For the Breading

  • ½ cup all-purpose flour
  • 2 large eggs
  • 3 cups Japanese breadcrumbs or panko
  • 1½ tsp garlic powder
  • 1½ tsp onion powder
  • 1½ tsp paprika
  • 1½ tsp salt
  • 1½ tsp black pepper

For the Tonkatsu Sauce

  • 6 Tbsp ketchup
  • 3 Tbsp oyster sauce
  • 2 Tbsp honey
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp sweet chili sauce, optional

For Frying

  • Cooking oil, as needed

Special Equipment

  • Kitchen thermometer
  • Wire rack
  • Fine-mesh metal sieve

How to Make It

Preparing the Chicken

  1. Mix the water and salt in a large container to make the brine.
  2. Slice the chicken breast into even fillets about ½-inch thick, then gently flatten any thicker areas.
  3. Place the chicken in the brine, cover, and refrigerate for at least 30 minutes or overnight.
  4. Drain the chicken and pat it completely dry with paper towels.

Breading the Chicken

  1. Whisk the eggs with a small pinch of salt.
  2. Season the flour with salt, garlic powder, onion powder, paprika, and black pepper, if using.
  3. Season the panko with the same spices, or simply use salt and pepper for a lighter coating.
  4. Coat each fillet in flour, dip it into the beaten eggs, then press it firmly into the panko until fully covered.
  5. Repeat with the remaining chicken.

Frying the Chicken Katsu

  1. Heat enough cooking oil to reach halfway up the chicken to about 170°C or 340°F.
  2. Fry the chicken one piece at a time for about 3 to 4 minutes per side, or until golden, crisp, and cooked through.
  3. Remove any loose crumbs from the oil between batches and let the oil return to the proper temperature before frying the next piece.
  4. Transfer the cooked chicken to a wire rack and let it rest for a few minutes.

Making the Tonkatsu Sauce

  1. Mix the ketchup, oyster sauce, honey, Worcestershire sauce, and sweet chili sauce, if using, until smooth.
  2. Taste and adjust the sweetness, tanginess, or spice as preferred.

Serving

  1. Slice the chicken katsu into strips and serve with hot rice and tonkatsu sauce.
  2. Top with furikake and Kewpie mayonnaise, if preferred, and enjoy!
Kubo Tips
  • Chill the chicken slightly before slicing so it is easier to cut into even fillets.
  • Brine the chicken for at least 30 minutes, or overnight for maximum flavor and juiciness.
  • Use one hand for the flour and panko and the other for the egg to keep the breading process less messy.
  • Maintain the oil at around 170°C or 340°F and avoid overcrowding the pan. Remove loose crumbs between batches so they do not burn and make the oil bitter.
  • Drain the cooked katsu on a wire rack so the coating stays crisp.
  • Taste the tonkatsu sauce before serving and adjust it to your preferred balance of sweet and tangy.
Share this recipe