Chicken Katsu

Course: Main Course

Cuisine: Japanese

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 333kcal

Author: Quynh Nguyen

Crispy on the outside, juicy on the inside—this chicken katsu is a Japanese comfort food favorite that’s surprisingly easy to make at home. Breaded with flaky panko and shallow-fried to golden perfection, it’s perfect with katsu sauce, shredded cabbage, and a bowl of steamed rice. Make it for a weeknight dinner or a weekend treat—either way, it’s always a hit!

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Ingredients

2 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon pepper
1 cup all-purpose flour
2 cups panko breadcrumbs
2 large eggs + 1 teaspoon neutral oil
neutral oil (vegetable, canola or peanut oil)

For Serving

tonkatsu sauce
steamed rice
shredded cabbage
lemon wedges or sesame dressing

Instructions

Prep the Chicken: Slice each chicken breast in half horizontally to create 4 thin cutlets. Place each piece between plastic wrap and gently pound to ¼-inch thick. Season both sides with salt and pepper.
Set Up Breading Station:Place flour in one shallow bowl. Beat eggs with 1 tsp oil in a second bowl. Place panko in a third bowl.
Bread the Chicken: Dredge each cutlet in flour, shake off excess. Dip in egg, then coat thoroughly in panko, pressing gently to help it stick.
Fry: In a large skillet, heat ½ to ⅔ inch of oil over medium-high heat (around 350°F). Fry each cutlet for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate.
Serve: Slice chicken into strips. Serve with katsu sauce, shredded cabbage, and steamed rice.

Notes

Pound the chicken evenly: Ensures even cooking and helps the meat stay juicy.
Season everything: Add a pinch of salt to the flour and eggs to layer flavor.
Add oil to the eggs: Helps the panko stick better and crisp up beautifully.
Don’t overcrowd the pan: Fry in batches for even browning and to avoid soggy coating.
Let it rest before slicing: Keeps the juices in and the coating intact.

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