Cook the cover: Chicken katsu

Cook the cover: Chicken katsu

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  • 4
  • Easy
  • Dairy free
  • 20 minutes
  • 15 minutes
  • Woolworths Hartenberg Chardonnay


  • 4 skinless free-range chicken breasts, halved horizontally
  • Sea salt and freshly ground black pepper, to taste
  • 2 free-range eggs, beaten
  • 1 x 5 cm piece fresh ginger, grated
  • 1 x 200 g packet panko crumbs
  • Sunflower oil, for frying

Cooking Instructions

Season the chicken, then dip into the egg, ginger and panko crumbs respectively until coated on both sides.

Heat the oil in a pan over a medium heat and cook the chicken for 3 minutes on each side. Drain on kitchen paper.

Cook's note: “Tender, deep-fried chicken covered in crispy golden crumbs can be found at the many izikayas in Tokyo. It was one of the first things I ate when I stepped off the plane. (You’ll also find breaded pork cutlets, called tonkatsu). It’s delicious with the katsu dipping sauce.” Abigail Donnelly

Find more Asian dishes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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