Teriyaki Chicken Katsu

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  • 1-2 lb boneless skinless chicken thighs
  • ½ bottle Yoshida’s original teriyaki sauce
  • All purpose flour for coating
  • 2-3 eggs (beaten)
  • 1 pkg panko bread crumbs (fine or flakes)
  • Oil for frying
  • Tonkatsu sauce for serving


  • Soak chicken thighs in Yoshida’s teriyaki sauce in ziplock bag or container for at least
    4 hours or overnight.
  • Coat marinated chicken in flour then dip into beaten eggs. Coat chicken in panko and
    shake off the excess. Set aside.
  • Heat oil then deep fry chicken until both sides are golden brown. Transfer to a wire rack
    or a pan lined with paper towels to remove excess oil.
  • Serve teriyaki chicken katsu alone or with tonkatsu sauce.