Japanese Chicken Katsu

We love Japanese food and Chicken Katsu is Japanese dish: chicken fillet breaded with flour, egg and panic bream crumbs, then deep fried.  It is a comfort food rather than a healthy Japanese food, but if you use cuts like chicken breasts or tenders instead of thighs and using the air fryer, it can become a little lighter fare. Nonetheless, Chicken Kastu is a delicious and satisfying main dish for dinner.


  1. Slice the chicken filet in long strips of approximately one cm thick.
  2. Marinate the chicken in a mixture of the Kikoman soy sauce, Mirin rice wine, Sake, grated ginger, pressed garlic, dash of salt and pepper. Best is to marinate the chicken overnight, if you’re in a hurry then a minimum of 15 minutes in the fridge would do.
  3. When the chicken has been marinated it’s time to coat the chicken. Dip the chicken in flour, egg and panko bread crumbs.
  4. Deep fry the chicken or use the airfryer for a lighter and healthier version.
  5. Enjoy the Chicken Katsu with a bowl of steamed rice and soy sauce on the side.


  • 600 gr chicken filet
  • 3 tbs Kikoman soy sauce
  • 2 tbs Mirin rice wine
  • 1 tbs Sake
  • 1 cm grated ginger
  • clove of garlic
  • salt
  • pepper
  • flour
  • 3 eggs
  • panko bread crumbs
  • oil

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please like or leave a comment, or tag a photo @happyfoodiefam on Instagram! Thank you.

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