Katsu Chicken [Weight Watchers Friendly]
Hannah turned me onto katsu chicken [Weight Watchers friendly] and it was immediately love at first bite. Crispy on the outside, juicy on the inside, with that tangy sweet katsu sauce drizzled over the top? So good. The best part is that the macros are fantastic, it comes together easily enough for a weeknight dinner, and it tastes like something you’d order at a restaurant. Definitely one of those meals that feels way fancier than the effort it takes to make it.
Ingredients
- chicken breast – for this dish I bought thinly sliced Perdue chicken
- flour
- egg
- seasonings: garlic powder, onion powder, salt, pepper
- ketchup
- worchestershire sauce
- soy sauce
- sugar
- water
This “batter” is the perfect glue to hold the bread crumbs to the chicken while cooking, slicing and eating.
Katsu Chicken
Hannah turned me onto this dish a few weeks ago, and it is so delicious. Thin crispy chicken with this delicious, umami sauce that comes together in minutes.
Ingredients
- 8 ounces chicken breast, sliced thin and divided into 2 pieces
- 2 tablespoons flour
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- pinch of salt and pepper
- 2/3 cup panko bread crumbs
- For the Katsu Sauce:
- 1/2 cup ketchup
- 2 tablespoons worchestershire sauce
- 1 tablespoon soy sauce
- 1/3 cup water
- 2 teaspoons sugar
Instructions
Slice the chicken breast in half lengthwise to create 2 thin cutlets. Pat dry with paper towels.
In a shallow bowl, whisk together the flour, egg, garlic powder, onion powder, salt, and pepper until a smooth batter forms. Place the panko breadcrumbs on a separate plate or shallow bowl.
Dip each piece of chicken into the batter, letting any excess drip off, then press into the panko breadcrumbs until evenly coated on all sides.
Heat a thin layer of vegetable oil, avocado oil, or oil of choice in a skillet over medium heat. Once hot, carefully add the chicken. Cook for 4–5 minutes per side, or until golden brown and cooked through to an internal temperature of 165 degrees. Transfer to a paper towel lined plate.
While the chicken cooks, make the katsu sauce. In a small saucepan, combine the ketchup, Worcestershire sauce, soy sauce, water, and sugar. Bring to a gentle simmer over medium heat and cook for about 5 minutes, stirring occasionally, until slightly thickened and bubbly.
Slice the chicken and serve with the katsu sauce on the side, or spooned over the top if preferred.
Notes
As of the date of this post, the chicken is 3 WW points. If you count calories or macros: 323 calories, 6 fat, 21 carbs, 0 fiber and 41 grams of protein.
The katsu sauce is 6 WW points. If you count calories or macros: 94 calories, 0 fat, 24 carbs, 0 fat, 1 fiber.
Since I fried my chicken in oil that was cooked at the right temperature, I simply add 1 WW point to account for the oil.
I hope you give this katsu chicken a try! Let me know what you think.
New Here?
If you are new here, welcome to My Bizzy Kitchen! I started this blog nearly 18 years ago to document my recipes and daily life, never imagining it would one day become my full-time career. After losing my husband nearly 10 years ago, I navigated the hardest chapter of my life while still finding joy in cooking and sharing my journey.
In December 2020, I took a leap of faith and left my 30-year career as a legal secretary to pursue My Bizzy Kitchen full-time, a decision that changed my life.
Two years later, in October 2022, I was able to hire my daughter, Hannah, full-time, which brings me so much joy. Now, My Bizzy Kitchen is more than just recipes. It’s about embracing life, finding balance, and making healthy living sustainable and fun.
Follow along for delicious recipes (mostly Weight Watchers friendly!), realistic weight loss tips, and my daily adventures on Instagram, YouTube, TikTok, and Facebook (@mybizzykitchen). Let’s get bizzy in the kitchen together!
Looking for more Weight Watchers inspiration? Check out my side dish category!
