Chicken Katsu (Chicken fillet breaded with Panko) Tonkatsu BBQ Sauce

A wonderful and elegant dish for a large group. Saute all your chicken pieces in advance and simply reheat at the last minute. Serve with Tonkatsu Sauce, Scallion & Fresh Coriander
Prepare the fillet in advance and either oven-baked or pan-fried, they are delicious.
Skip a step.. dip the fillet in seasoned egg yolks and then in the Panko. No need to cover the meat with flour, which is usually the case.
The result is a lighter and crispier batter.

3 Chicken Breasts – Cut in Half and flattened with a mallet (between baking / wax paper sheets or parchment paper)
2 Large Eggs beaten
Salt & Pepper
1/4 Teaspoon Crushed Chilli Pepper
2 Cups of Panko breadcrumbs

In a long shape dish, mix the eggs with salt, pepper & chilli flakes
Soak the previously flattened chicken fillet (you can ask your butcher to do this for you) in the egg preparation
Then soak the fillet in the Panko
Reserve and keep in the fridge, until you are ready to cook . You can pan-fry them in Vegetable oil until crispy.
Place the fillet on paper towel to remove as much oil as possible.
Reheat at 180 degrees Celcius for 15-20 minutes until hot and crispy.
Cut in large pieces and serve with Tonkatsu sauce or any BBQ sauce of choice.

1/4 Cup Ketchup
2 Tablespoon Worcestershire Sauce
2 Tablespoon Soy Sauce
Mix in a bowl… serve with the chicken fillet or perfect for a BBQ Sauce on your burger !
Serve with a nice Asisan potato salad, a Coleslaw or steamed vegetables.

Make sure you make a large portion. The leftovers are sublime.

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