Recipe of the Week: Chicken Katsu

At the beginning of January, I (Helen) distributed a survey to the staff of YWAM Turner Valley. Among other things, it asked about people’s meal likes and dislikes, and what they would like to see more of in the kitchen. One of our staff suggested we have chicken katsu, which is basically Japanese-style fried chicken. Jenn, one of our fellow-staff, is helping out in the kitchen and in hospitality/housekeeping, so I asked her to make this meal, as it is a favourite of hers, and she’s made it many times. She did a fantastic job, and everyone raved about the meal. It is a bit of a time consuming meal if you venture to make it for a group of thirty, but it’s quite manageable for a smaller crowd.

Chicken Katsu

Chicken Katsu, photo by Jeremy Keith at

This is how Jenn made it (recipe adjusted for six people):

  1. If desired, season six chicken breasts with garlic salt with parsley.
  2. Slice chicken in half lengthwise; these thinner pieces will cook more quickly and evenly.
  3. Set up breading station: place 1 cup flour in one pie plate, three beaten eggs in another pie plate, and two packages mashed up saltine crackers in a third pie plate (panko bread crumbs can also be used, but Jenn prefers using crackers).
  4. Coat each piece of chicken in the flour, then the egg, then the bread crumbs.
  5. In a deep pan, heat enough oil in which to immerse chicken. When oil is appropriate temperature for deep-frying, deep fry chicken in batches. Fry until golden brown, until juices run clear, and chicken’s internal temperature is 74 degrees C.

Jenn says chicken katsu is traditionally served with rice and macaroni salad. What makes chicken katsu special is the sauce; you can buy this ready made, or make it yourself, but it’s a must! Check out this recipe at to put it together yourself, and enjoy this delicious meal!


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