Quick chicken katsu

Rotisserie chicken is the key to getting this dish on the dinner table quick smart! This chicken katsu recipe is packed with flavour and makes easy work of creating this Japanese classic at home.

By Jennene Plummer
  • 20 mins preparation
  • 15 mins cooking
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 1 cup panko breadcrumbs
  • 1/4 cup olive oil
  • 2 tablespoon sesame seeds
  • 2 tablespoon black sesame seeds
  • 4 cup wombok, shredded
  • 4 spring onions, finely sliced
  • 1 rotisserie chicken, sliced, warmed
  • 1/4 cup fried shallots
  • lemon wedges and Japanese mayonnaise to serve
Katsu sauce
  • 1/2 cup tomato sauce
  • 1 1/2 tablespoon Shaoxing wine
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 tablespoon caster sugar
  • 2 garlic cloves, crushed


  • 1
    Preheat oven to moderate, 180°C. Line an oven tray with baking paper.
  • 2
    In a bowl, combine crumbs, oil and sesame seeds, tossing to coat. Spread on a tray. Bake for 5-10 minutes, stirring twice, until golden. Set aside. Place in a large bowl.
  • 3
    Add wombok and three-quarters of the spring onions to baked crumb mixture. Arrange on a platter.
  • 4
    Katsu sauce: In a small saucepan, stir all ingredients over low heat for 3-4 minutes until thickened.
  • 5
    Top wombok mixture with chicken. Drizzle with sauce and sprinkle with shallots and remaining spring onions. Serve with lemon wedges and mayo.


Place chicken on a tray and keep warm in a slow oven.