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Pakistani Chicken Karahi
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Japanese Chicken Katsu
Crispy panko-coated fried chicken cutlets served with sweet-savoury katsu sauce — Japan's most-loved comfort meal.
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15 minPrep🔥
15 minCook🍽️
3Serves📊
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Ingredients
- 3 chicken breasts, butterflied
- 50g flour
- 2 eggs, beaten
- 120g panko breadcrumbs
- Salt and pepper
- Oil for frying
- For katsu sauce: 4 tbsp ketchup, 3 tbsp Worcestershire sauce, 2 tbsp soy sauce, 2 tbsp brown sugar, 1 tsp Dijon mustard — combined
- Sliced cabbage and rice to serve
Instructions
- Pound the butterflied chicken to even thickness; season.
- Dredge in flour, then egg, then panko.
- Fry in 170C oil 3-4 min a side until deep golden and cooked through.
- Drain on paper.
- Slice into strips.
- Serve over rice with shredded cabbage and katsu sauce drizzled over.
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Tara’s tips
- Panko (not regular breadcrumbs) is what gives the crunch.
- Don't overcrowd the pan.
Serving suggestions
- Classic with rice and crisp cabbage.
Storage & reheating
Best fresh; reheats in the oven.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Pork katsu (tonkatsu)?
Same method with pork loin — equally classic.
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