Katsu Chicken Smashed Tacos

These katsu chicken smashed tacos are what happens when my love for crispy katsu chicken is combined with taco night.

Growing up, whenever I craved katsu, I took the bus to Japantown so I can order it from a Japanese restaurant. But now, I can get all the delicious katsu chicken flavors and textures in taco form without deep frying!

What are Katsu Chicken Smashed Tacos?

Katsu chicken smashed tacos take seasoned ground chicken, smash it thin onto a flour tortilla, coat it in crispy panko, and pan fry the whole thing until golden brown. They're finished with a homemade katsu sauce, sesame dressed cabbage, and a sprinkle of sesame seeds. It's a fusion of Japanese chicken katsu and smash tacos and way easier to make.

Why You'll Love Katsu Chicken Smashed Tacos

• That panko crunch: Every bite has crispy golden panko, juicy chicken, and a crunchy tortilla all at once.
• Homemade katsu sauce: Four ingredients whisked together in one bowl, and it tastes just like (or better than) the restaurant version.
• Easy to make: You get all the familiar flavors and textures of the classic katsu without the deep frying.

Equipment

• Small bowl
• Mixing bowl
• Whisk
• Skillet
• Spatula

Ingredients for Katsu Chicken Smashed Tacos

For the Katsu Sauce

• Worcestershire sauce
• Ketchup
• Sugar
• Oyster sauce: Adds a deep savory richness that gives the katsu sauce its signature flavor.

Chicken Tacos

• Ground chicken
• Garlic powder
• Onion powder
• Salt
• Black pepper
• Egg
• Panko bread crumbs: Japanese style breadcrumbs that give the chicken its light, extra crispy coating.
• Flour tortillas
• Avocado oil
• Shredded cabbage: I bought pre-shredded from the grocery store but you can shred or cut them yourself from a whole cabbage.
• Roasted sesame dressing: A creamy, nutty Japanese dressing that turns plain cabbage into the perfect taco topping.

Toppings

• Sesame seeds
• Microgreens: Optional but I love the pop of color and added nutrition.

Customizations

• Swap the protein: Ground pork or ground turkey work just as well and fry up equally crispy.
• Make it spicy: Drizzle on sriracha or add a bit of chili crisp over the top.
• Use corn tortillas: They crisp up beautifully and add a subtle sweetness that pairs well with the katsu sauce.

How to Make Katsu Chicken Smashed Tacos

Make the Katsu Sauce

Whisk together the worcestershire sauce, ketchup, sugar, and oyster sauce in a small bowl and set aside.

Season the Chicken

In a mixing bowl, season the ground chicken with garlic powder, onion powder, salt, and freshly ground black pepper. Mix until evenly combined.

Smash and Coat

Spread about 2 tablespoon of the chicken mixture onto each tortilla and smash into a thin, even layer. Brush the chicken side with the beaten egg, then pat panko bread crumbs onto the chicken until well coated.

Repeat with the remaining tortillas.

Fry Until Golden

Heat a drizzle of avocado oil in a skillet over medium heat. Fry the tacos chicken side down until golden and cooked through, 2-3 minutes, then flip and fry the tortilla side until crisp, 1-2 minutes.

Cook in batches so the pan is not overcrowded.

Dress the Cabbage and Assemble

Toss the shredded cabbage with the roasted sesame dressing.

Drizzle katsu sauce over each taco, then top with the dressed cabbage, sesame seeds, and microgreens if desired.

Storage

Store leftovers (without the cabbage and microgreens) in an airtight container in the fridge for up to 3 days and reheat in a skillet or air fryer to bring back the crunch. Then add fresh cabbage and microgreens on top.

These are best fresh, so I don't recommend freezing them.

Tips to Make the Perfect Katsu Chicken Smashed Tacos

• Keep it thin: A thin, even layer of chicken cooks through quickly and stays crispy instead of doughy.
• Pat, don't sprinkle: Really press the panko into the chicken so the coating stays put when you flip.
• Sauce at the end: Drizzle the katsu sauce right before serving so the panko keeps its crunch.

Frequently Asked Questions (FAQs)

Can I use store bought tonkatsu sauce instead?

Absolutely! Bottled tonkatsu sauce works great if you want to skip the homemade version, though the four ingredient sauce here takes only a minute to whisk together.

Can I make katsu chicken smashed tacos with a different protein?

Yes, ground pork or ground turkey both work well. Pork gives you a flavor closer to traditional tonkatsu, while turkey keeps things lean.

How do I keep the chicken from sticking to the pan?

Make sure the oil is hot before the tacos go in and resist the urge to flip too early. Once the panko turns golden, the taco will release easily.

Can I air fry these katsu chicken smashed tacos instead?

Yes you can. Spray the panko side with oil and air fry at 375F until golden and cooked through, flipping halfway. You'll lose a little of that pan fried crispiness but they still turn out nicely.

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Katsu Chicken Smashed Tacos

Crispy panko coated ground chicken smashed onto tortillas and pan fried, topped with homemade katsu sauce, sesame dressed cabbage, and sesame seeds.

5 from 3 votes

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 317kcal

Author: Herman Chan

Equipment

• ▢
  Mixing Bowls
• ▢
  Large Skillet
• ▢
  Spatula

Ingredients 

1x2x3x

US Customary - Metric

Katsu Sauce

• ▢ 4 tablespoon worcestershire sauce
• ▢ 5 tablespoon ketchup
• ▢ 1 tablespoon granulated sugar
• ▢ 1.5 tablespoon oyster sauce

Chicken Tacos

• ▢ 1 pound ground chicken
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ¼ teaspoon salt
• ▢ Freshly ground black pepper
• ▢ 6-8 small flour tortillas
• ▢ 1 egg beaten
• ▢ 1.5 cups panko breadcrumbs
• ▢ Avocado oil
• ▢ 1.5 cups shredded cabbage
• ▢ 1-2 tablespoon roasted sesame dressing

Toppings

• ▢ Sesame seeds
• ▢ Microgreens

Instructions

• Whisk together the worcestershire sauce, ketchup, sugar, and oyster sauce in a small bowl and set aside.
  4 Tbsp worcestershire sauce, 5 Tbsp ketchup, 1 Tbsp granulated sugar, 1.5 Tbsp oyster sauce
• In a mixing bowl, season the ground chicken with garlic powder, onion powder, salt, and freshly ground black pepper. Mix until evenly combined.
  1 pound ground chicken, 1 tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, Freshly ground black pepper
• Spread about 2 tablespoon of the chicken mixture onto each tortilla and smash into a thin, even layer.
  6-8 small flour tortillas
• Brush the chicken side with the beaten egg, then pat panko bread crumbs onto the chicken until well coated. Repeat with remaining ingredients.
  1 egg, 1.5 cups panko breadcrumbs
• Heat a drizzle of avocado oil in a skillet over medium heat. Fry the tacos chicken side down until golden and cooked through, 2-3 minutes, then flip and fry the tortilla side until crisp, 1-2 minutes. Cook in batches ensuring the pan is not overcrowded.
  Avocado oil
• Toss the shredded cabbage with the roasted sesame dressing.
  1.5 cups shredded cabbage, 1-2 Tbsp roasted sesame dressing
• Drizzle katsu sauce over each taco, then top with the dressed cabbage, sesame seeds, and microgreens if desired.
  Sesame seeds, Microgreens

Nutrition

Calories: 317kcal | Carbohydrates: 29g | Protein: 25g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 970mg | Potassium: 855mg | Fiber: 1g | Sugar: 10g | Vitamin A: 169IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 3mg