Kids Katsu Recipe

Prep chicken

Place each chicken breast between two pieces of plastic wrap or in a resealable bag. Using a meat mallet or rolling pin, gently pound each breast to an even thickness about 1/2 inch (1.3 cm). This helps quick, even cooking and makes the pieces child-friendly.

Trim any large bits of fat and season both sides of each pounded chicken breast with 1/2 tsp salt and 1/4 tsp black pepper (total salt and pepper listed in ingredients).

Set up breading station

Place the flour in a shallow dish. In a second shallow bowl whisk the eggs with the milk. Put the panko breadcrumbs in a third shallow dish. Pat each seasoned chicken piece dry with paper towels before dredging.

Working with one piece at a time: dredge the chicken in flour, shaking off excess; dip into the egg mixture ensuring full coating; press into the panko breadcrumbs so they adhere well. For extra crunchy coating, press breadcrumbs onto both sides and lightly press to compact. Set breaded pieces on a plate.

Pan-fry chicken

In a large skillet, add 1/2 cup vegetable oil and heat over medium heat until shimmering but not smoking (about 325–350°F / 160–175°C if using a thermometer). Carefully add the breaded chicken pieces (do not overcrowd; fry in batches if needed). Fry 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). If the coating browns too fast, lower the heat to medium-low and finish cooking; if it is very pale after cooking, increase heat slightly and crisp briefly.

Transfer cooked chicken to a wire rack or paper towel–lined plate. If desired, add 1 tbs butter or oil to the hot pan and briefly baste the chicken or spoon over for extra flavor. Let rest 2–3 minutes, then slice each breast into 1/2-inch strips suitable for kids.

While chicken cooks, combine 1/2 cup ketchup, 1 tbs low-sodium soy sauce, 1 tsp honey, 1 tsp apple cider vinegar, 1/2 tsp Worcestershire sauce and 1 tbs water in a small bowl. Whisk until smooth and taste — adjust sweetness or salt to kids' preference (add a bit more honey for sweeter, a touch more soy for saltiness). Keep sauce at room temperature or warm gently in a tiny saucepan over low heat for 1–2 minutes.

Reheat cooked white rice if needed and portion about 1 cup rice per serving (2 cups total as listed). Steam or microwave broccoli or baby carrots until tender-crisp (about 3–5 minutes) and season lightly with a pinch of salt or a small pat of butter if desired.

Plate: place a scoop of rice and some vegetables on each child's plate. Arrange sliced katsu chicken over rice or to the side. Serve with a small ramekin of katsu sauce for dipping and lemon wedges on the side if using.

Leftovers: store cooked chicken and sauce separately in airtight containers in the fridge for up to 3 days. Reheat chicken in a low oven (325°F / 160°C) or air fryer to help re-crisp coating.