Japanese Crumbed Chicken

    30 minutes

    These Japanese style crumbed chicken breasts provide a nice change. They use panko breadcrumbs and are served with a great homemade sauce.

    114 people made this

    Serves: 2 

    • Sauce
    • 1/2 cup (125ml) Worcestershire sauce
    • 1/4 cup (60ml) tomato sauce
    • 2 tablespoons soy sauce
    • 1 pinch pepper, to taste
    • Chicken
    • 2 cups (500ml) vegetable oil, for deep-fat frying
    • 1/2 cup (60g) plain flour
    • 1/2 cup panko breadcrumbs
    • 1 pinch salt and pepper, to taste
    • 1 egg, whisked
    • 2 skinless, boneless chicken breast halves, pounded to 6mm thickness
    • 1 spring onion, thinly sliced

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Sauce: Stir together the Worcestershire sauce, tomato sauce and soy sauce then add a pinch of pepper to taste. Set aside.
    2. Chicken: Heat oil in deep-fryer to 180 degrees C.
    3. Place flour and panko breadcrumbs onto separate plates and season with salt and pepper. Place the whisked egg in a medium bowl. Dip flattened chicken pieces first into flour then egg and lastly breadcrumbs.
    4. Fry crumbed chicken breasts in preheated oil until golden brown and no longer pink in centre; about 8 minutes. Transfer to a paper towel lined plate to absorb excess oil.
    5. Slice chicken into thin strips and top with a drizzle of sauce and a sprinkling of sliced spring onions. Serve remaining sauce on the side for dipping.

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    Reviews in English (90)


    Very very nice recipe. I've cooked this a few times now, it's very similar to a meal I've had often at a Japanese restaurant in my home town, where the chicken strips are served on cabbage, with a separate bowl of steamed rice. I like to thicken the sauce up a little with some corn flour, and I don't have a deep fryer, pan fry instead.  -  28 May 2013


    The chicken Katsu part of this recipe is fabulous...a definite 5 star. But, as many others have noted, the Tonkatsu sauce was practically inedible. I wonder if the worcester sauce and soy sauce amounts were reversed? Despite the negative reviews, I followed the recipe exactly, tasted it, and agreed whole-heartedly with everyone else. So, I doctored it up a bit: added 2 more tablespoons of soy sauce, 3 tablespoons of hoisin sauce, and put it on the stove to simmer and thicken while I was cooking the chicken. It still wasn't great, but it was pretty good even if it didn't really taste like Tonkatsu sauce. So I'll keep looking for a sauce recipe, but thanks for the wonderful chicken katsu recipe! ETA: I made this again (really, really love this chicken katsu) and tweaked the Tonkatsu sauce recipe and loved it: 1/4 c. ketchup, 1/3 c. soy sauce, 1/4 c. worchester sauce, 1 tbsp hoisin sauce, garlic powder and pepper to taste. Hopefully that will help someone because this chicken katsu is really wonderful!  -  18 Jun 2006  (Review from Allrecipes USA and Canada)


    UPDATE: Ive made this again, and it is crucial that you season the chicken and bread crumbs very well so that the chicken isnt bland, and the tonkatsu sauce needs a lot of tweeking. It is way too tangy with the amount of worshtishere sauce called for, but i decreased it a lot to about only a tbs, and added brown sugar and low sodium soy sauce and the ketchup. But I would recommend getting the Kikkoman Tonkatsu sauce, maybe that tastes better, I'll keep trying to perfect the sauce! ORIGINAL REVIEW-The chicken was very very good, i seasoned it well with salt and pepper, and I love the way the panko crumbs give it such a great crispiness. As far as the tonkatsu sauce, the worshestire sauce overwhelmed it very much, so i started over and put only 2 tbs of Worshteshire and 1/4 of water, with 2 tbs of brown sugar, ketchup and soy sauce as called for, since the tonkatsu sauces Ive had before were more sweet.  -  27 Oct 2007  (Review from Allrecipes USA and Canada)