Japanese · serves 2

Chicken Katsu

Crumbed, fried, sliced. Twenty-five minutes and children eat it without negotiation.

30 min Some work Non-vegetarian

Ingredients

  • 4 chicken breasts, flattened
  • 1 cup panko or breadcrumbs
  • 1/2 cup maida
  • 2 eggs
  • For the sauce: 3 tbsp ketchup, 1 tbsp soy sauce, 1 tbsp Worcestershire, 1 tsp sugar
  • Shredded cabbage
  • Rice for 2
  • Oil to fry

Method

  1. Flatten the chicken to an even 1cm so it cooks through before the crumb burns.
  2. Salt and pepper, then flour, then beaten egg, then breadcrumbs. Press the crumbs on firmly.
  3. Medium-hot oil, 4 minutes a side till deep golden. Drain on a rack, not paper, or the underside goes soft.
  4. Sauce: just stir everything together, no cooking.
  5. Rest 3 minutes, then slice into thick strips.
  6. Rice, a pile of raw shredded cabbage, sauce over the chicken.

Questions people ask about Chicken Katsu

How long does Chicken Katsu take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chicken in Chicken Katsu?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Chicken Katsu ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Can I make Chicken Katsu vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Chicken Katsu?

Rice, a pile of raw shredded cabbage, sauce over the chicken. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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