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Chicken Katsu Tenders Recipe

Japanese · Main course · 27 min total

Crispy, golden chicken tenders inspired by Japanese katsu, served with a tangy tonkatsu sauce. Perfect for a quick weeknight dinner or game day snack.

Ingredients

• 1 lb chicken breast tenders (or boneless skinless chicken breasts, cut into strips)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• Vegetable oil, for frying
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon Dijon mustard

Instructions

1. Season chicken tenders with salt and pepper. Set up a breading station: place flour in a shallow bowl, beaten eggs in another, and panko in a third.
2. Dredge each tender in flour, shaking off excess. Dip into egg, then coat with panko, pressing gently to adhere. Place on a plate.
3. Heat about 1/2 inch oil in a large skillet over medium-high heat to 350°F (175°C).
4. Fry tenders in batches, without crowding, for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
5. Meanwhile, make sauce: whisk together ketchup, Worcestershire, soy sauce, sugar, and Dijon mustard in a small bowl.
6. Serve chicken tenders with sauce on the side.

Tips

• For extra crunch, use fresh panko and don't overcoat.
• Serve with shredded cabbage and steamed rice for a complete meal.
• Sauce can be made ahead and refrigerated for up to a week.

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