Chicken Katsu
Chicken katsu is a crispy, golden Japanese fried chicken cutlet that’s easy to make and incredibly satisfying. Coated in panko breadcrumbs and served with tonkatsu sauce, it’s a delicious dish perfect for any meal!
If you’re looking to turn a simple chicken dinner into something amazing, you need to give this chicken katsu a try! Perfect for weeknight dinners, meal prepping, or even special occasions, it’s so easy to make and always a hit at the dinner table.
What makes chicken katsu so great is its versatility. You can prepare it traditionally by shallow frying, or try healthier alternatives like air frying or baking in the oven while still achieving a crisp coating. Pair it with your favorite sides or enjoy it in a bento box for lunch. However you serve it, chicken katsu is a simple, crowd-pleasing recipe that’s sure to impress your family and friends!
What is Chicken Katsu?
Chicken katsu is a Japanese dish made with chicken that’s breaded and fried until golden and crispy. It’s the Japanese version of a breaded chicken cutlet. The chicken is coated in flour, dipped in egg, and covered in panko breadcrumbs, which give it that extra crunch. It’s usually served with rice, shredded cabbage, and a drizzle of tangy tonkatsu sauce. Perfect for when you’re craving something crispy and delicious!
Why You’ll Love This
- Crispy and Delicious: The panko breadcrumbs create a perfectly crunchy exterior while keeping the chicken juicy and tender on the inside.
- Versatile and Customizable: You can enjoy chicken katsu in many ways – served with rice, in a sandwich, or even packed in a bento box for lunch.
- Quick and Easy: This recipe is simple to make, making it perfect for busy weeknights or meal prepping for the week.
Ingredients
Please scroll ⬇️ to the recipe card for the full ingredient amounts and instructions.
- Chicken breasts: They’re lean, and tender, and cook evenly when pounded thin. You can also use chicken thighs for a juicier alternative.
- Salt & Pepper: The base seasonings that bring out the natural flavor of the chicken. Don’t skip this step—it makes a big difference! Adjust to taste, or add garlic or onion powder for an extra layer of flavor.
- All-purpose flour: Flour helps the egg and breadcrumbs stick to the chicken, ensuring a crispy coating. If you’re gluten-free, you can substitute with rice flour or a gluten-free flour blend.
- Panko breadcrumbs: They’re coarser than regular breadcrumbs, which helps create that golden crust. Look for them in the Asian aisle of your grocery store.
- Eggs: Eggs act as the binding agent, helping the panko adhere to the chicken. Add a drizzle of oil with the eggs to help the breading bind to the chicken.
- Neutral Oil: A neutral oil like canola, vegetable, or peanut oil is best for frying because it doesn’t overpower the flavors and has a high smoke point. If you’re air frying or baking, brush or spray the chicken with oil for that crispy finish.
- Tonkatsu Sauce: Adds a tangy, sweet, and savory flavor that perfectly complements the crispy chicken. It’s widely available in the Asian section of most grocery stores (the most popular is the Bulldog Brand Tonkatsu Sauce). If you can’t find it, mix Worcestershire sauce, ketchup, and soy sauce for a quick homemade katsu sauce.
How to Make Chicken Katsu
- Set up the breading station by placing the flour in one shallow bowl, beating the eggs with oil in a second shallow bowl, and placing the panko breadcrumbs in a third shallow bowl. [Note: Adding a drizzle of oil with the eggs will help the coating stay on. You’ll need about 1 teaspoon of oil].
- Slice each chicken breast horizontally to create two thinner cutlets.
- Place each piece between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until about ¼ inch thick.
- Sprinkle salt and pepper evenly on both sides of each chicken cutlet.
- Dredge each cutlet in flour, shaking off excess.
- Dip in the beaten eggs, coating both sides well.
- Press into the panko breadcrumbs until evenly coated, ensuring each cutlet is well-covered for a crispy finish. Gently shake off any excess.
- Heat about 2/3 inch of oil in a large skillet over medium-high heat. Once the oil is hot (about 350°F or when a breadcrumb drops into it, it sizzles immediately), carefully add the breaded cutlets.
- Fry each cutlet for about 3-4 minutes per side or until golden brown, and cooked through. Remove and drain on a paper towel-lined plate.
- Slice the chicken katsu into strips and drizzle with tonkatsu sauce. Serve with a side of shredded green cabbage and rice.
Helpful Tips
– Pound the Chicken Evenly: Use a meat mallet to pound the chicken breasts to an even thickness. This ensures they cook quickly and evenly, preventing dry spots or undercooked areas.
– Season Each Layer: Season the chicken with salt and pepper, and don’t forget to add a pinch to the flour and egg mixture. This builds flavor in every bite.
– Add Oil to the Egg Mixture: Mix a teaspoon of neutral oil into the beaten eggs. This helps the panko breadcrumbs stick better and creates a crispier, more even coating.
– Press the Breadcrumbs Firmly: Gently press the chicken into the panko to ensure the coating sticks well and doesn’t fall off during cooking.
– Don’t Overcrowd the Pan: When frying, cook the chicken in batches so each piece gets properly crisped without steaming.
– Let the Chicken Rest: After cooking, let the katsu rest for a few minutes to lock in the juices before slicing and serving.
Baked or Air Fried Chicken Katsu
Oven Method: Preheat your oven to 400°F (200°C) and place the breaded chicken on a wire rack over a baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden and cooked through.
Air Fryer Method: Preheat your air fryer to 375°F (190°C) and spray the breaded chicken lightly with oil. Air fry for 12-15 minutes, flipping halfway, until crispy and fully cooked.
How to Serve
Chicken katsu is traditionally served with steamed rice and shredded cabbage. You can drizzle tonkatsu sauce over the chicken or serve it on the side for dipping. For a complete meal, pair it with a miso soup or a salad with Japanese sesame dressing to balance the flavors.
For a fun twist, try serving chicken katsu on top of Japanese curry rice or as a chicken katsu sandwich with fluffy white bread, shredded lettuce, katsu sauce, and mayonnaise.
How to Meal Prep or Make Ahead
Chicken katsu is great for meal prepping since you can make it ahead of time and store it for later. After frying the chicken, let it cool completely, then store it in an airtight container in the fridge for up to 3 days. To reheat, pop it in the oven or air fryer to bring back that crispy texture.
You can also fridge or freeze the breaded, uncooked chicken cutlets for future meals. After breading the chicken with flour, egg, and panko breadcrumbs, place the cutlets on a baking sheet lined with parchment paper. Cover them with plastic wrap and refrigerate them in the fridge for up to 24 hours. For longer storage, freeze the breaded chicken for up to 3 months. When you’re ready to cook, fry them after thawing, and you’ll have crispy, delicious chicken katsu in no time!
How to Store
To store leftover chicken katsu, place it in an airtight container and refrigerate for up to 3 days. To reheat, bake it in the oven at 375°F for about 10-15 minutes to maintain its crispiness, or briefly fry it again in a pan.
RECIPE
Chicken Katsu
Ingredients
- 2 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 cup all-purpose flour
- 2 cups panko breadcrumbs
- 2 large eggs
- neutral oil (vegetable, canola or peanut oil)
For Serving
- tonkatsu sauce
- shredded green cabbage
Instructions
Prepare the Chicken
- Slice each chicken breast horizontally to create two thinner cutlets.
- Place each piece between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin until about ¼ inch thick.
- Sprinkle salt and pepper evenly on both sides of each chicken cutlet.
Bread the Chicken
- Set up the breading station by placing the flour in one shallow bowl, beating the eggs and 1 teaspoon of oil in a second shallow bowl, and placing the panko breadcrumbs in a third shallow bowl. (Note: A drizzle of oil with the egg mixture will help the breading adhere to the chicken.)
- Dredge each cutlet in flour, shaking off excess.
- Dip in the beaten eggs, coating both sides well.
- Press into the panko breadcrumbs until evenly coated, ensuring each cutlet is well-covered for a crispy finish.
Cook the Chicken
- Heat about ⅔ inch of oil in a large skillet over medium-high heat. Once the oil is hot (about 350°F or when a breadcrumb drops into it, it sizzles immediately), carefully add the breaded cutlets.
- Fry each cutlet for about 3-4 minutes per side or until golden brown, and cooked through. Remove and drain on a paper towel-lined plate.
Serve
- Slice the chicken katsu into strips and drizzle with katsu sauce. Serve with a side of shredded green cabbage and rice.
Notes
- Pound the Chicken Evenly: Use a meat mallet to pound the chicken breasts to an even thickness. This ensures they cook quickly and evenly, preventing dry spots or undercooked areas.
- Season Each Layer: Season the chicken with salt and pepper, and don’t forget to add a pinch to the flour and egg mixture. This builds flavor in every bite.
- Add Oil to the Egg Mixture: Mix a teaspoon of neutral oil into the beaten eggs. This helps the panko breadcrumbs stick better and creates a crispier, more even coating.
- Press the Breadcrumbs Firmly: Gently press the chicken into the panko to ensure the coating sticks well and doesn’t fall off during cooking.
- Don’t Overcrowd the Pan: When frying, cook the chicken in batches so each piece gets properly crisped without steaming.
- Let the Chicken Rest: After cooking, let the katsu rest for a few minutes to lock in the juices before slicing and serving.
