Potato Crusted Chicken Katsu

Potato Crusted Chicken Katsu


3 pieces chicken breast fillets, cut or sliced into two
salt and pepper
½ cup MAYA All-Purpose Flour
2 pieces eggs, beaten
crushed potato chips, plain and salted (as needed)
oil for deep frying
shredded cabbage, for accompaniment

Katsu Sauce:
½ cup ketchup
3 tablespoons worcestershire sauce
3 tablespoons sake or mirin
3 tablespoons brown sugar
1 teaspoon grated ginger
½ teaspoon garlic powder
¼ teaspoon ground pepper


Flatten chicken breast fillet with a mallet or the back of a knife. Season with salt and pepper. Dredge chicken in flour, dip in beaten egg and roll in potato chips. Heat oil in a skillet. Fry breaded chicken until golden brown. Drain on paper towels. Serve with cabbage and sauce.

Prepare Katsu Sauce: In a saucepan, mix all ingredients for katsu sauce. Keep stirring until sugar is dissolved. Bring to a boil then keep the sauce in a simmering stage for a few minutes then remove from heat.


3-6 servings


*** You may want to use corn flakes instead of potato chips. If you don’t want to make sauce from scratch, you can use Japanese BullDog sauce.

A Japanese Valentine Dinner

Impress your loved one this Valentine’s Day with a Japanese themed dinner complete with ramen, tempura, katsu and green tea and coffee jelly. The secret to a beautiful tempura? Ice cold water. How to put a twist to your katsu? Use potato chips instead of panko. How to double the fun of dessert? Use green tea and coffee to make layered jelly. 

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