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Chicken Katsu
Easy fried chicken cutlet coated in Japanese-style breadcrumbs (panko).
⏱️ 30 minutes • 👥 Serves 4 • 📊 Medium
Sangkap (Ingredients)
☐600 grams chicken breast (2 large), sliced into 4 cutlets (or chicken thigh fillet for juicier results)
☐1.5 tsp (8g) salt
☐.5 tsp (2g) black pepper
☐2/3 cup (80g) Breading: all-purpose flour
☐2 large eggs
☐2 cups (120g) panko breadcrumbs
☐500-700 grams Frying: oil
☐1/4 cup (60g) Katsu Sauce: Tomato Ketchup
☐2 tbsp (30g) Worcestershire sauce
☐2 tsp (10g) Soy sauce
☐1.25 tsp (5g) Sugar
☐1 tbsp (10g) Finely ground roasted sesame seeds
☐1 tsp (5g) Oyster sauce (optional but recommended)
How to luto (Cooking Steps)
1. Prep the chicken: Slice chicken breast horizontally into thinner cutlets (or pound gently to even thickness).
2. Season both sides with salt + pepper.
3. Set up breading station: Bowl 1: flour, Bowl 2: beaten eggs, Bowl 3: panko
4. Bread the chicken (the correct order): Coat in flour (shake off excess)
5. Dip in egg
6. Press into panko firmly (don’t be shy—this is where the crunch comes from)
7. Fry: Heat oil to 170–175°C (if no thermometer: a panko crumb should sizzle immediately but not burn fast).
8. Fry cutlets 3–4 minutes per side (depending on thickness) until deep golden.
9. Rest on a rack or paper towels 2 minutes, then slice into strips.
10. Katsu Sauce: Mix ketchup, Worcestershire, soy sauce, sugar, and oyster sauce (if using).
11. Stir in ground roasted sesame seeds.
12. Rest 10 minutes so flavors settle.
Tips
Chicken katsu is even better with shredded cabbage on the side, with sesame dressing. | Another tip, kapag nilaga ang ulam niyo day before ito ang iluto niyo para isang buong repolyo na ang bibilhin.
Luto Time: 30 mins
Serves: 4
Medium

Chicken Katsu

Easy fried chicken cutlet coated in Japanese-style breadcrumbs (panko).

Menu
Sangkapsangkap list0/13 items
How to Cookhow to luto
1Prep the chicken: Slice chicken breast horizontally into thinner cutlets (or pound gently to even thickness).
2Season both sides with salt + pepper.
3Set up breading station: Bowl 1: flour, Bowl 2: beaten eggs, Bowl 3: panko
4Bread the chicken (the correct order): Coat in flour (shake off excess)
5Dip in egg
6Press into panko firmly (don’t be shy—this is where the crunch comes from)
7Fry: Heat oil to 170–175°C (if no thermometer: a panko crumb should sizzle immediately but not burn fast).
8Fry cutlets 3–4 minutes per side (depending on thickness) until deep golden.
9Rest on a rack or paper towels 2 minutes, then slice into strips.
10Katsu Sauce: Mix ketchup, Worcestershire, soy sauce, sugar, and oyster sauce (if using).
11Stir in ground roasted sesame seeds.
12Rest 10 minutes so flavors settle.
Tipstips

Chicken katsu is even better with shredded cabbage on the side, with sesame dressing. | Another tip, kapag nilaga ang ulam niyo day before ito ang iluto niyo para isang buong repolyo na ang bibilhin.