Chicken Katsu is a beloved Japanese dish known for its crispy exterior and tender, juicy interior. This deep-fried chicken cutlet is coated in a light and crunchy panko breadcrumb crust, then served with a savory tonkatsu sauce. Whether you’re making it for dinner or as a delicious lunch, Chicken Katsu is a crowd-pleaser that’s easy to make at home.
Originating from Japan, Chicken Katsu is similar to a schnitzel but with a unique flavor profile thanks to the Japanese breadcrumbs (panko) and the rich, tangy tonkatsu sauce. The contrast between the crispy crust and the succulent chicken inside is what makes this dish so irresistible. You can serve it over rice, with cabbage slaw, or as a filling sandwich in a soft bun.
With just a few simple ingredients and quick steps, you can enjoy a restaurant-quality meal in the comfort of your own kitchen. Whether you’re making it for family dinner or a special occasion, Chicken Katsu will surely become a staple in your recipe collection.
Why You Will Love Making This Recipe
There are many reasons why Chicken Katsu will become a favorite in your kitchen. First, the crispy, golden exterior of the chicken combined with its tender and juicy interior is pure comfort food. The panko breadcrumbs create a light, airy crust, and the seasoned chicken inside remains moist and flavorful.
The dish is versatile and can be paired with many sides. Whether you serve it with steamed rice, fresh vegetables, or a simple salad, it will make the perfect meal. Additionally, Chicken Katsu is easy to make, requiring only a few ingredients. Once you try this recipe, you’ll love how simple it is to prepare yet how flavorful and satisfying it tastes.
Plus, it’s a great way to introduce yourself or your family to Japanese cuisine without needing special equipment or ingredients. Once you experience the combination of textures and flavors, you’ll be hooked on this crispy Japanese favorite!
Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1 tablespoon vegetable oil (for frying)
- Tonkatsu sauce (for serving)
- Optional: rice and shredded cabbage (for serving)
Equipment Used
- Large Skillet or Frying Pan: To fry the breaded chicken cutlets until golden and crispy. A non-stick or cast-iron skillet works best for even frying.
- Shallow Bowls: For setting up the breading station. You’ll need three—one for flour, one for beaten eggs, and one for panko breadcrumbs.
- Tongs or Fork: To handle the chicken cutlets while breading and frying, tongs or a fork help avoid direct contact with the hot oil.
- Meat Thermometer: To ensure the chicken reaches the proper internal temperature of 165°F (74°C) and is cooked through.
- Paper Towels: To drain excess oil from the fried chicken and keep it crispy.
- Serving Plate: To serve the finished Chicken Katsu, ideally with tonkatsu sauce and your choice of sides.
Directions & Instructions
- Prepare the Chicken: Start by seasoning both sides of the chicken breasts with salt and pepper. If the chicken breasts are thick, slice them in half horizontally to create thinner cutlets.
- Breading Setup: Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, beat the eggs. In the third bowl, add the panko breadcrumbs.
- Coat the Chicken: Dredge each chicken cutlet in the flour, making sure it’s fully coated. Next, dip it into the beaten egg, and then coat it with the panko breadcrumbs, pressing gently to adhere the breadcrumbs.
- Fry the Chicken: Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot (around 350°F or 175°C), carefully add the breaded chicken cutlets. Fry for 3-4 minutes on each side until golden brown and crispy. Make sure to cook the chicken through—use a meat thermometer if needed, aiming for an internal temperature of 165°F (74°C).
- Drain and Serve: Once the chicken is cooked, remove it from the skillet and place it on a paper towel-lined plate to drain excess oil. Slice the chicken into strips and serve with tonkatsu sauce on the side. You can also serve it with steamed rice and shredded cabbage if desired.
Nutritional Information (per serving):
- Calories: 350
- Protein: 30g
- Carbohydrates: 25g
- Fat: 20g
- Fiber: 2g
- Sugar: 2g
- Sodium: 500mg
This Chicken Katsu recipe offers a satisfying balance of protein and carbs. While the fried coating adds some fat, it’s still a fairly balanced and delicious meal that’s perfect when served with a healthy side like steamed vegetables or a crisp salad.
Variations
- Spicy Chicken Katsu: Add a little sriracha to the tonkatsu sauce for a spicy kick.
- Panko Substitution: For a gluten-free version, use gluten-free breadcrumbs instead of panko.
- Vegetarian Katsu: Replace the chicken with a hearty vegetable like eggplant or sweet potato for a vegetarian-friendly alternative.
- Katsu Sandwich: Serve the breaded chicken in a soft sandwich bun with shredded cabbage, tonkatsu sauce, and pickled vegetables for a delicious katsu sandwich.
Frequently Asked Questions
1. Can I bake Chicken Katsu instead of frying it? Yes! To bake Chicken Katsu, preheat your oven to 400°F (200°C) and bake the breaded chicken on a lined baking sheet for 20-25 minutes, flipping halfway through, until golden and crispy.
2. Can I make Chicken Katsu in advance? You can bread the chicken and store it in the fridge for a few hours before frying. However, it’s best to fry the chicken fresh for the crispiest results.
3. What sauce goes with Chicken Katsu? Tonkatsu sauce is the traditional dipping sauce for Chicken Katsu. It’s a sweet and savory sauce that complements the crispy chicken perfectly.
Pro Tips By Emma
- Use Fresh Panko: For the crispiest texture, make sure you’re using fresh panko breadcrumbs. Avoid using older breadcrumbs that can become stale.
- Monitor Oil Temperature: Maintaining the correct oil temperature is key to achieving a perfectly crispy crust. If the oil is too cool, the chicken will absorb too much oil and become soggy.
- Rest the Chicken After Frying: Let the chicken rest on paper towels after frying to drain any excess oil and maintain its crispy texture.
Serving Suggestions
Serve Chicken Katsu with a side of steamed white rice, a simple cabbage slaw, and a drizzle of tonkatsu sauce. For a complete meal, pair it with miso soup or a light Japanese salad with sesame dressing.
Crispy Chicken Katsu Recipe: A Delicious Japanese Favorite
Equipment
- Large Skillet or Frying Pan: To fry the breaded chicken cutlets until golden and crispy. A non-stick or cast-iron skillet works best for even frying.
- Shallow Bowls: For setting up the breading station. You’ll need three—one for flour, one for beaten eggs, and one for panko breadcrumbs.
- Tongs or Fork: To handle the chicken cutlets while breading and frying, tongs or a fork help avoid direct contact with the hot oil.
- Meat Thermometer: To ensure the chicken reaches the proper internal temperature of 165°F (74°C) and is cooked through.
- Paper Towels: To drain excess oil from the fried chicken and keep it crispy.
- Serving Plate: To serve the finished Chicken Katsu, ideally with tonkatsu sauce and your choice of sides.
Ingredients
- 2 boneless skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- 1 tablespoon vegetable oil for frying
- Tonkatsu sauce for serving
- Optional: rice and shredded cabbage for serving
Instructions
- Prepare the Chicken: Start by seasoning both sides of the chicken breasts with salt and pepper. If the chicken breasts are thick, slice them in half horizontally to create thinner cutlets.
- Breading Setup: Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, beat the eggs. In the third bowl, add the panko breadcrumbs.
- Coat the Chicken: Dredge each chicken cutlet in the flour, making sure it’s fully coated. Next, dip it into the beaten egg, and then coat it with the panko breadcrumbs, pressing gently to adhere the breadcrumbs.
- Fry the Chicken: Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot (around 350°F or 175°C), carefully add the breaded chicken cutlets. Fry for 3-4 minutes on each side until golden brown and crispy. Make sure to cook the chicken through—use a meat thermometer if needed, aiming for an internal temperature of 165°F (74°C).
- Drain and Serve: Once the chicken is cooked, remove it from the skillet and place it on a paper towel-lined plate to drain excess oil. Slice the chicken into strips and serve with tonkatsu sauce on the side. You can also serve it with steamed rice and shredded cabbage if desired.