Chicken Katsu is a classic Japanese comfort food featuring tender chicken cutlets coated in crispy, golden panko breadcrumbs. This easy chicken katsu recipe delivers a crunchy exterior and juicy chicken inside, making it a delicious choice for a homemade Japanese-inspired dinner.
Also known as Japanese breaded chicken cutlets, chicken katsu is traditionally served with steamed white rice, finely shredded cabbage, and a sweet, savory tonkatsu sauce. The combination of crunchy chicken, fresh cabbage, and flavorful dipping sauce makes this dish especially satisfying.
What makes chicken katsu different from ordinary breaded chicken is the use of Japanese panko breadcrumbs. Their light, coarse texture creates a crisp coating that browns beautifully when fried.
Begin with two boneless, skinless chicken breast halves. Slice each breast into two cutlets, then gently pound each piece to approximately one-quarter-inch thickness. Season generously with kosher salt and freshly ground black pepper.
For the best results, refrigerate the seasoned chicken for at least four hours or overnight. This optional step helps the meat retain moisture during cooking.
Prepare three shallow bowls containing all-purpose flour, beaten eggs, and Japanese panko breadcrumbs. Coat each chicken cutlet in flour, dip it into the eggs, and press it gently into the breadcrumbs.
Heat approximately one-third inch of vegetable, canola, or peanut oil in a heavy skillet until it reaches 350°F. A digital frying thermometer on Amazon helps you monitor the temperature and maintain consistent frying conditions.
Carefully add the breaded cutlets, working in batches to avoid overcrowding. Fry until golden brown on both sides and the chicken reaches an internal temperature of 165°F.
Transfer the cooked chicken to paper towels to drain, then slice into thin strips.
Serve your crispy Chicken Katsu with steamed rice, shredded green cabbage, lemon wedges, and tonkatsu sauce.
For more Japanese-inspired meals, explore our Asian Recipes or try Japanese Karaage for another crispy chicken favorite.
With simple ingredients and a wonderfully crunchy coating, homemade Chicken Katsu is a satisfying dinner worth adding to your regular meal rotation.
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Katsu Chicken
Chicken Katsu or Japanese Breaded Chicken Cutlets make a simple dinner.
- Total Time: :35
- Yield: 4 1x
Ingredients
- 2 boneless, skinless chicken breast halves
- Kosher salt and freshly ground black pepper
- 1 cup all-purpose flour (about 5 ounces; 140g)
- 3 large eggs, thoroughly beaten
- 1 1/2 cups Japanese-style panko bread crumbs (about 5 ounces; 140g)
- Vegetable, canola, or peanut oil, for frying
To Serve
- Finely shredded green cabbage
- Lemon wedges
- Steamed white rice
- Japanese-style pickles (sunomono), optional
- Homemade or store-bought tonkatsu sauce
Instructions
- Cut each breast half into 2 cutlets. Place them, one at a time, in a heavy-duty zipper-lock bag and pound gently to 1/4-inch thickness, using a meat pounder or the bottom of a heavy 8-inch skillet. Season generously with salt and pepper. For best results, let them rest in the refrigerator for at least 4 hours and up to overnight after seasoning.
- Fill 3 wide, shallow bowls or high-rimmed plates with flour, beaten eggs, and panko, respectively. Working with one thigh or cutlet at a time, dredge in flour with your first hand, shaking off excess. Transfer to egg dish, then turn thigh or cutlet with your second hand to coat both sides. Lift and allow excess egg to drain off, then transfer to bread crumb mixture. With your first hand, scoop bread crumbs on top of thigh or cutlet, then gently press, turning to ensure a good layer of crumbs on both sides. Transfer thigh or cutlet to a clean plate and repeat with remaining meat. If this is done properly, your first hand should touch only dry ingredients, while your second hand should touch only wet, making the process less messy.
- Fill a large cast iron or stainless steel skillet with 1/3 inch oil. (To speed things up even more, use 2 skillets simultaneously.) Heat over high heat until shimmering and just shy of smoking, about 350°F (175°C) on an instant-read thermometer.
- Using tongs or your fingers, gently lower cutlets into hot fat, laying them down away from you to prevent hot fat from splashing toward you. (Work in batches if necessary.) Fry, gently swirling pan and rotating cutlets for even browning, and adjusting heat as necessary for a steady, vigorous bubble (around 300 to 325°F; 150 to 160°C), until bottom side is set, about 1 1/2 minutes. Flip cutlets and fry until other side is set, about 1 1/2 minutes longer. Continue cooking, swirling frequently and flipping occasionally, until well browned on both sides, about 3 minutes longer. Transfer to paper towels to drain and season with salt right away. Repeat with remaining cutlets.
- Slice katsu into thin strips and serve immediately with shredded cabbage, lemon wedges, white rice, Japanese pickles (if desired), and tonkatsu sauce.
Notes
Recipe Tips:
- Pounding the meat evenly leads to even cooking.
- Salting and resting chicken breasts improves their ability to retain moisture, with juicier results.
- Panko bread crumbs offer a craggy texture that increases surface area and crunch.
- Flipping frequently while cooking produces more evenly browned cutlets.
- Prep Time: :15
- Cook Time: :20
- Category: Entree
- Method: Stove Top
- Cuisine: Japanese
Chicken katsu uses thin, flattened cutlets coated in flour, egg, and Japanese panko breadcrumbs, producing a distinctive crisp crust.
Tonkatsu sauce is the traditional accompaniment. It has a sweet, savory, and tangy flavor.
Yes. The recipe includes an optional resting period for better moisture retention, but the chicken can be breaded and fried without that extended rest.
The published recipe estimates 20 minutes of cooking, with the cutlets fried in batches until golden and cooked through.