Name: Chicken Katsu Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 4 boneless, skinless chicken thighs or breasts, pounded to ½-inch thickness; 1 teaspoon salt; ½ teaspoon black pepper; 1 cup all-purpose flour; 2 large eggs, beaten; 1 ½ cups panko breadcrumbs; Vegetable oil, for frying; Optional: lemon wedges; Optional: tonkatsu sauce

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If you’ve ever craved that irresistible crunch of golden, crispy chicken with a tender, juicy bite, this Chicken Katsu Recipe is about to become your new obsession. Imagine a Japanese classic: perfectly seasoned chicken, lovingly breaded and fried to a shatteringly crisp finish, all topped with a sweet-savory tonkatsu sauce. Whether you’re looking to impress friends, delight family, or simply treat yourself, this dish brings restaurant-level flavor right to your home kitchen. Let’s jump in and discover why this Chicken Katsu Recipe deserves a permanent spot in your dinner rotation!

Ingredients You’ll Need

This Chicken Katsu Recipe keeps things refreshingly simple, relying on a handful of pantry staples that each play a starring role in flavor and texture. With just the right balance of seasoning, crunch, and juiciness, every ingredient earns its place on the plate.

Chicken thighs or breasts: Pounded to an even thickness, these promise the juiciest and most tender results every time.
Salt: Essential for bringing out the natural flavor of the chicken and ensuring every bite is perfectly seasoned.
Black pepper: Adds a gentle kick and depth to the seasoning.
All-purpose flour: Helps the egg and breadcrumbs stick, creating a uniform coating for that signature crunch.
Eggs: Acts as the glue, binding the flour and panko together for a cohesive crust.
Panko breadcrumbs: Japanese-style breadcrumbs are the secret to that ultra-crispy, airy coating—don’t substitute with regular breadcrumbs!
Vegetable oil: Neutral in flavor and great for frying, it ensures an even, golden finish.
Lemon wedges (optional): A squeeze of lemon brightens up the dish and cuts through the richness.
Tonkatsu sauce (optional): The classic sweet and tangy pairing for Chicken Katsu, easily found in Asian markets or made at home.

How to Make Chicken Katsu Recipe

Step 1: Prepare and Season the Chicken

Start by laying your boneless, skinless chicken thighs or breasts between two sheets of plastic wrap and gently pound them to about half an inch thick. This step ensures even cooking and maximum tenderness. Sprinkle both sides of each piece liberally with salt and black pepper, letting those simple seasonings work their magic.

Step 2: Set Up Your Dredging Station

Grab three shallow bowls: fill the first with all-purpose flour, the second with the beaten eggs, and the third with panko breadcrumbs. This classic breading setup is the secret to that crave-worthy, crispy coating that makes this Chicken Katsu Recipe shine.

Step 3: Dredge and Bread the Chicken

Working one piece at a time, coat the chicken first in flour (shaking off any excess), then dip it into the egg, and finally press it into the panko breadcrumbs. Be generous and gentle—press the panko onto the chicken to help it really adhere, ensuring every inch is covered for maximum crunch.

Step 4: Fry to Crispy Perfection

Pour about half an inch of vegetable oil into a large skillet and heat it over medium until shimmering (aim for 350°F if you have a thermometer). Gently lay the breaded chicken pieces in the hot oil, frying for 3–4 minutes per side. The chicken should turn a deep golden brown and be cooked through—no pink in the middle. Transfer them to a paper towel-lined plate to drain and rest for a few minutes before slicing.

Step 5: Slice and Serve

Once rested, slice the chicken into strips or cutlets for easy serving. Arrange them artfully on a plate and get ready for the best part: dipping and devouring!

How to Serve Chicken Katsu Recipe

Garnishes

A few classic touches make this Chicken Katsu Recipe truly sing: a wedge of lemon for a bright pop, a drizzle of tonkatsu sauce for that perfect sweet-savory balance, and perhaps a sprinkle of chopped scallions or sesame seeds if you’re feeling fancy.

Side Dishes

Traditionally, Chicken Katsu is served with a mound of fluffy steamed rice and a generous heap of crisp, shredded cabbage. These sides soak up the delicious juices and offer a refreshing contrast to the rich, crispy chicken.

Creative Ways to Present

Turn your Chicken Katsu Recipe into a donburi by layering sliced katsu over a rice bowl with a drizzle of sauce and a soft-boiled egg. Or, tuck strips into a sandwich with cabbage slaw and spicy mayo for a Japanese-inspired twist on the chicken sandwich. The possibilities are endless!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), let the chicken cool to room temperature, then store it in an airtight container in the fridge for up to two days. The coating will soften slightly but will still be delicious.

Freezing

To freeze, arrange cooled Chicken Katsu pieces in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. This keeps them from sticking together and makes it easy to grab just what you need for a quick meal later.

Reheating

For best results, reheat Chicken Katsu in a 375°F oven or air fryer for about 8–10 minutes until hot and crispy again. Avoid microwaving, as it can make the coating soggy.

FAQs

Can I use chicken breasts instead of thighs for this Chicken Katsu Recipe?

Absolutely! Both chicken breasts and thighs work beautifully. Just be sure to pound them to an even thickness so they cook evenly and stay juicy.

What can I use if I don’t have panko breadcrumbs?

Panko is key for the signature crunch, but if you’re in a pinch, you can use day-old white bread pulsed into coarse crumbs. Regular breadcrumbs will work, but the texture won’t be quite as airy or crispy.

Is it possible to bake or air fry Chicken Katsu?

Yes! For a lighter version, you can air fry at 400°F for 12–14 minutes, flipping halfway. Baking is also possible at 425°F for 18–20 minutes on a wire rack, though you may not get quite the same golden crispness as frying.

What is tonkatsu sauce, and can I make it at home?

Tonkatsu sauce is a sweet, tangy condiment traditionally paired with katsu. You can find it in Asian markets, or make your own by mixing ketchup, Worcestershire sauce, soy sauce, and a touch of sugar to taste.

How do I know when the chicken is fully cooked?

Each cutlet should be golden brown and the juices should run clear when pierced. If you have a thermometer, the internal temperature should reach 165°F. Always let the chicken rest for a few minutes before slicing for maximum juiciness.

Final Thoughts

Once you try this Chicken Katsu Recipe, you’ll see why it’s a beloved favorite across kitchens worldwide. It’s crunchy, juicy, and bursting with flavor in every bite. Give it a whirl, and don’t be surprised if it becomes your go-to for quick weeknight dinners or special occasions alike. Happy cooking!

Chicken Katsu Recipe

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4.6 from 22 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Chicken Katsu is a crispy and juicy Japanese fried chicken cutlet made with panko breadcrumbs for the perfect crunch. This easy-to-make recipe calls for boneless, skinless chicken thighs or breasts seasoned and double-dredged in flour, eggs, and panko, then fried to golden perfection. Serve it with tangy tonkatsu sauce and lemon wedges for a deliciously satisfying meal that pairs well with steamed rice and shredded cabbage.

Ingredients

Scale

Chicken

4 boneless, skinless chicken thighs or breasts, pounded to ½-inch thickness
1 teaspoon salt
½ teaspoon black pepper

Dredging Station

1 cup all-purpose flour
2 large eggs, beaten
1 ½ cups panko breadcrumbs

For Frying and Serving

Vegetable oil, for frying
Optional: lemon wedges
Optional: tonkatsu sauce

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Instructions

Season the chicken: Season both sides of the chicken thighs or breasts evenly with salt and black pepper to enhance the flavor.
Prepare dredging station: Set up three shallow bowls—one with all-purpose flour, one with beaten eggs, and the last with panko breadcrumbs for coating.
Dredge the chicken: Coat each chicken piece first in flour, shaking off excess, then dip into the beaten eggs, and finally press into the panko breadcrumbs to create a thick crust.
Heat oil: Pour about ½ inch of vegetable oil into a large skillet and heat over medium heat until shimmering and around 350°F, ready for frying.
Fry the chicken: Fry the chicken cutlets for 3 to 4 minutes per side until golden brown, crispy, and cooked through to an internal temperature of 165°F.
Drain and rest: Transfer the fried chicken to a paper towel-lined plate to remove excess oil, then let it rest for a few minutes to retain juiciness.
Serve: Slice the chicken katsu and serve warm with tonkatsu sauce and lemon wedges on the side, accompanied by steamed rice or shredded cabbage for a traditional touch.

Notes

Tonkatsu sauce is commonly found in most Asian markets but can be homemade by mixing ketchup, Worcestershire sauce, soy sauce, and sugar.
Chicken Katsu pairs excellently with steamed rice and shredded cabbage for a complete meal.
For a healthier version, air fry the chicken at 400°F for 12–14 minutes, flipping halfway through cooking.
Ensure not to overcrowd the pan when frying to maintain the oil temperature and crispiness.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Frying
Cuisine: Japanese