Chicken Katsu for Uri


One of my son's favorite things to eat is chicken Katsu (he is 6). He is not a huge fan of eating meat (fine by me) but he will tear into some chicken katsu! 

I like to make them in larger batches and put some away in the freezer for later use. This is a delicious and simple recipe that kids love!

Prep Time: 30 minutes

Serves: 6


  • 3 chicken breasts halved horizontally into cutlets

  • 2 tablespoons mirin or white cooking wine

  • 2 eggs, beaten

  • 1/2 cup white all purpose flour

  • 2 cups panko

  • salt and pepper

  • vegetable oil for frying

1. Combine mirin and chicken and let sit for 5 minutes. Place your chicken cutlets on a piece of plastic wrap and cover to completely encase them. Separate the chicken at least an inch or two apart.


Separate the chicken at least an inch or two apart.

prepping chicken katsu

2. Using the flat side of a meat mallet, gentle pound out the chicken until they are about 1/3 inch thick.

meat mallet

Pounding the chicken will ensure more evenly cooked and tender chicken katsu.

3. Season your chicken with a pinch salt and pepper to taste. 

seasoning chicken katsu

4. Prepare a katsu breading station- ensuring the egg wash, flour and panko are placed on a plate or surface wide enough to bread your cutlets. 

katsu breading station

5. Coat each cutlet first with flour...

floured chicken katsu

Then in the egg wash...

(I got mixed up and coated this one with egg first but that's ok!)

(I got mixed up and coated this one with egg first but that's ok!)

Then finally in panko.

Set aside the chicken in the fridge until ready for frying.

**For thicker breading, you may double coat the chicken in the flour and egg wash before breading with panko (flour, egg, flour, egg, panko)

6. Pour in enough vegetable oil into a cast iron skillet to fill it up at least halfway. Don't fill too much to avoid the oil from bubbling over! Heat oil over medium heat and until the temperature reaches 350F. Another way to tell if the oil is ready is to drop in a piece of breading and seeing that it sizzles evenly while floating to the top.

7. Add in chicken one piece at a time. Gently place in the hot oil at an angle to avoid splashing.

frying chicken katsu

Fry each side for about 3 to 4 minutes or until golden brown.

frying chicken katsu

8. When finished, remove from oil and let cool for a few minutes on a wire rack or paper towel lined tray.

chicken katsu

Cut chicken into slices (and enjoy the satisfying sound of its crunch!) and serve with katsu sauce. Our household favorite for katsu sauce is the one and only Bulldog Sauce!