Cooking with Chef Bryan: Chicken katsu with coleslaw

Chicken katsu with coleslaw. (Photo: KUTV)

(KUTV) Recipe Courtesy Chef Bryan Woolley

Chicken Katsu


  • 4 chicken breast, deboned and skinless
  • 1/2 cup flour
  • 2 beaten eggs
  • 2 cups panko bread crumbs
  • oil for frying
  • salt and pepper


  1. Flatten the chicken breast to about 1/2 inch thick.
  2. Sprinkle the flattened chicken breast with salt and pepper. Set aside.
  3. Place the flour in a large sealable bag (like Ziploc) and the panko in another sealable bag.
  4. Place the beaten eggs in a shallow bowl.
  5. Heat a large sauté pan on the stove and add enough oil to the bottom of the pan to be about 1/4 inch deep.
  6. Shake the prepared chicken breast in the flour and then dip in the egg and than coat in the panko bread crumbs. Fry the prepared chicken breasts in the hot oil for about 3-4 minutes on each side or until golden brown and the chicken is throughly cooked.
  7. Serve the chicken katsu with a shredded cabbage salad and rice. Enjoy!

Coleslaw Salad


  • 1/2 cabbage, shredded
  • 1 cup chopped green onions
  • 2 tbsp rice vinegar
  • 1 cucumber, sliced
  • 3 medium tomatoes, sliced
  • salt and pepper to taste


  1. Add the shredded cabbage, chopped green onions, to a large pot and sprinkle with rice vinegar. Toss to coat, salt and pepper to taste.
  2. Serve the tomato and cucumber slices on the side next to the coleslaw and enjoy!

Katsu Sauce


  • 1/2 cup sugar
  • 1 tsp garlic powder
  • 1 tsp cornstarch
  • 1 1/2 cups water
  • 1/2 cup ketchup
  • 1/4 cup Worcestershire sauce
  • 1 bullion chicken bullion cube
  • Tabasco sauce to taste
  • salt and pepper to taste


  1. In a medium size sauce pan combine the sugar, garlic powder and cornstarch. Whisk the ingredients together.
  2. Add the remaining ingredients and whisk to combine. Bring to a boil while stirring and boil for 1 minutes. Serve with chicken katsu. (recipe above)