Mini Katsu Recipe
Make Mini Katsu Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chicken Katsu
For the Sauce
For Serving
Method
Prepare the Chicken Katsu
- 1
Prepare the Chicken
Start by pounding the chicken breasts to an even thickness of about 1/2 inch. This ensures they cook evenly.
- 2
Season the Chicken
Season both sides of the chicken breasts with salt and black pepper.
- 3
Dredging Stations
Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- 4
Coat the Chicken
Dredge each chicken breast in flour, shaking off the excess, then dip in the egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
- 5
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 6
Fry the Chicken
Carefully place the coated chicken breasts into the hot oil. Fry until golden brown, about 3-4 minutes per side, or until the internal temperature reaches 165°F (75°C).
- 7
Drain and Rest
Remove the chicken from the skillet and place on paper towels to drain excess oil. Let rest for a few minutes before slicing.
Make the Sauce
- 8
Combine Ingredients
In a small bowl, mix together the ketchup, Worcestershire sauce, soy sauce, honey, and garlic powder until well combined.
- 9
Adjust to Taste
Taste the sauce and adjust seasoning if necessary. You can add more honey for sweetness or soy sauce for saltiness.
Serve
- 10
Prepare the Plate
On a serving plate, arrange a bed of shredded cabbage.
- 11
Slice the Chicken
Slice the chicken katsu into strips or bite-sized pieces.
- 12
Assemble the Dish
Place the sliced chicken katsu on top of the cabbage and drizzle with the sauce.
- 13
Add Lemon Wedges
Garnish with lemon wedges on the side for an extra burst of flavor.
