With this crispy chicken Katsu recipe, simple ingredients turn chicken into a golden comfort food favorite.
This post may contain affiliate links. Please read our disclosure policy.
Holly’s Recipe Highlights
Chicken Katsu is a Japanese-style breaded chicken cutlet coated in panko and pan-fried until crisp, then sliced and served with tonkatsu sauce.
- Flavor: Crispy on the outside, juicy on the inside and pairs perfectly with a sweet, tangy tonkatsu sauce for that crave-worthy bite.
- Technique: Pressing the panko firmly onto the chicken ensures an even, crisp crust that coats well.
- Time Saving Tip: Start with store-bought chicken cutlets or use pre-sliced breasts to save yourself some time fileting or pounding chicken.
- Serving: This Japanese-style chicken is perfect over rice bowls, with shredded cabbage, or tucked into sandwiches. Kids will love dunking slices into the tasty sauce!
Key Ingredients You’ll Need
- Chicken Cutlets: Go with thin, even pieces so they cook quickly and evenly. Pound thicker pieces so they fry up golden without getting too dark.
- Panko Breadcrumbs: Japanese-style crumbs give that signature panko chicken crunch, so skip using regular breadcrumbs, they just won’t create the same crisp texture.
- Tonkatsu Sauce: Also known as Katsu sauce (can be found under either name at the grocery store), this is a Japanese-style BBQ sauce.
Variations
- Swap chicken with pork cutlets and make Tonkatsu.
- You can try using firm tofu slices in place of chicken for a vegetarian option.
- Add sesame seeds to the panko for extra flavor.
- Make it spicy with a drizzle of sriracha mayo.
How to Make Chicken Katsu
- Season and bread the chicken (full recipe below).
- Heat oil and fry the cutlets on medium-high heat until crisp and golden.
- Drain the fried chicken cutlets on a paper towel-lined plate or rack.
- Slice and serve with tonkatsu sauce.
Holly’s Tips For Success
- Japanese chicken cutlets can be chilled for 10 minutes before frying to help the crust adhere.
- For even browning, avoid crowding the skillet so the oil temperature stays steady. Be patient, and cook in batches for the best tenderness and crunch.
- Flip only once to keep the coating intact.
- Keep fried chicken cutlets warm on a rack in a low oven if cooking multiple batches.
- Allow cutlets to rest 5 minutes, then slice just before serving to keep the coating crisp.
- Serve with brown or white rice, shredded cabbage, steamed veggies, or spoon it over noodles for a quick bowl.
Storing Leftovers
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven or air fryer to restore crispiness.
Asian Inspired Dinners
Did you make this chicken katsu recipe? Leave a comment and rating below.
Ingredients
- 4 chicken cutlets about 1 pound, or 2 large chicken breasts, halved horizontally
- ½ teaspoon salt additional for seasoning
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1½ cups panko bread crumbs
- vegetable oil for frying
- tonkatsu sauce or Japanese barbecue sauce, for serving
Instructions
- Pound chicken to an even ¼-inch thickness if needed. Season both sides of the chicken with salt and pepper.
- Place the flour in one shallow bowl, beaten eggs in a second, and panko in a third.
- Dredge each cutlet in flour, shaking off the excess. Dip into the beaten eggs, then press firmly into the panko until well coated.
- Heat about ½-inch of oil in a large skillet over medium heat until it reaches 340℉. Add the chicken cutlets 1 or 2 at a time (don't overcrowd) and cook for 3 to 4 minutes per side, or until golden brown and cooked through.
- Transfer to a paper towel–lined plate to drain. Season with additional salt.
- Slice into strips and serve with tonkatsu sauce.
Notes
- Keep the skillet from getting crowded so the oil stays hot and the chicken browns evenly.
- Test chicken for doneness with an instant-read thermometer. Chicken should reach a safe internal temperature of 165°F, but if possible, no higher, for tender chicken.
- Turn the pieces just once to keep the coating from falling off.
- Serve with shredded cabbage and rice.
Nutrition Information
Calories: 311 | Carbohydrates: 28g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 166mg | Sodium: 623mg | Potassium: 517mg | Fiber: 1g | Sugar: 2g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine Japanese© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
