Chicken Katsu
We all know crispy chicken is the best chicken, and this Chicken Katsu is made for crispy chicken lovers. Tender chicken cutlets are coated in panko, fried to juicy perfection, then served with a sweet and savory sauce.
Japanese food is so much more than sushi and teriyaki sauce. Chicken katsu is one of my favorite Japanese dishes and I’m happy to see it popping up more frequently on restaurant menus because it is the BEST. The meat is tender and juicy, but the real star of the show is the panko coating. Since the cutlet is so thin, the crispy coating to meat ratio is ideal for those of us who like our chicken crispy-crisp.
Ordering chicken katsu at restaurants just wasn’t enough for me, though—I wanted to try making it at home. And you know what? I’m glad I did. Like Japanese Pork Katsu, it’s easier than I thought and now I can make it all the time. And now you will too!
Ingredients for Chicken Katsu
Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.
Chicken Katsu:
- Boneless Chicken Breasts – Although chicken katsu is usually made with chicken breasts, it is possible to make them with chicken thighs as long as they’re boneless and skinless.
- Kosher Salt and Ground Pepper – These are combined with the flour to season it.
- All-Purpose Flour – This is the first coating for the chicken. It helps the panko stick.
- Eggs – Another ingredient that helps the panko adhere to the chicken cutlets.
- Panko Breadcrumbs – Panko is coarser than traditional breadcrumbs, so it delivers a more crispy texture for this chicken katsu.
- Canola Oil – Or another oil you like to use for frying, like peanut oil.
Sauce:
- Ketchup – Traditional tonkatsu sauce is made with a variety of fruits, but ketchup helps capture the flavor in a way that’s much more doable for a weeknight dinner.
- Worcestershire Sauce – For savory, umami goodness.
- Granulated Sugar – Just a bit for balance.
- Soy Sauce – You can swap in low-sodium soy sauce if that’s what you have on hand.
How to Make Chicken Katsu
- Make the cutlets. Pound the chicken to 1/2 inch in thickness, or slice it in half horizontally.
- Prep the dredging stations. Whisk the flour, salt and pepper in a shallow dish, beat the eggs in a second dish, and add the breadcrumbs to a third dish.
- Coat the chicken. First in the flour, then the eggs, then the panko.
- Fry the chicken. Heat the oil to 350˚F. Add the chicken and cook for about 5 minutes, then flip and cook the other side for 3 minutes more.
- Cool. Transfer to a cooling rack and rest for 2 to 3 minutes.
- Make the sauce. Whisk all the ingredients together.
- Serve. Slice the chicken and serve with the sauce.
Tips for Making Chicken Katsu
These tips will help you make sure your chicken katsu turns out perfect!
- Properly heat the oil. A thermometer is a must for deep frying. If the oil isn’t hot enough, your chicken katsu will take too long to cook and end up greasy and tough. If it’s too hot, the outside will finish cooking while the inside is still raw.
- Don’t crowd the chicken. Fry the chicken in batches if necessary to keep the oil temperature from dropping.
- Rest the chicken. Allowing the chicken to rest on a cooling rack after frying lets excess oil drip off, gives you a crispier texture, and ensures the juices reincorporate into the chicken so it’s tender and juicy when sliced.
- Don’t rest it on a plate. If you do, the bottom of the chicken katsu will get soggy. A wire rack gives room for air to circulate.
What Is Chicken Katsu?
Chicken katsu, or tori katsu, is a popular Japanese dish consisting of a breaded and fried chicken cutlets. Sometimes also known as panko chicken here in the States, it’s made with boneless, skinless chicken cutlets and it’s usually served with tonkatsu sauce along with shredded cabbage, rice, and/or miso soup.
How to Store and Reheat Leftovers
To store leftover chicken katsu, transfer to an airtight container and refrigerate for up to 3 days, or freeze for up to 2 months. To keep the chicken crispy, I like to reheat it in an air fryer or 350ºF oven.
What to Serve With Chicken Katsu
- Steamed rice. Hibachi Fried Rice would also be delicious.
- Shredded cabbage
- Miso soup. Another traditional pairing. Try this Miso Soup.
- Edamame
- Salad. Toss a bag of greens with Miso Ginger Dressing.
More Chicken Dinner Recipes
- Easy Chicken Chop Suey Recipe
- French Onion Chicken
- Grilled Teriyaki Chicken Sandwich
- Crispy Baked Chicken Thighs with Garlic Herb Sauce
- Crock Pot Chicken Noodle Soup
- Chicken Souvlaki
- Mongolian Chicken
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Get the Recipe: Chicken Katsu
Ingredients
For the Chicken Katsu:
- 4 boneless chicken breasts approximately
- ¼ tsp kosher salt
- ¼ tsp fresh ground pepper
- ½ cup all purpose flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 cup canola oil or other oil suitable for high temperature frying like peanut oil
For the sauce:
- ¼ cup ketchup
- ¼ cup Worcestershire sauce
- ½ teaspoon granulated sugar
- 1 ½ teaspoons soy sauce
Instructions
- Using a meat mallet, pound the chicken evenly until 1/2 inch in thickness. Or slice in half horizontally.
- Season the flour with salt and pepper in a shallow dish. Add the eggs to a separate shallow dish and the breadcrumbs in a third.
- Dredge the chicken in the flour and coat on both sides.
- Dip the chicken in the eggs and then coat with bread crumbs on both sides.
- Heat deep frying oil to 350˚ F.
- Add the chicken to the oil and fry until golden brown, approximately 5 minutes. Flip the chicken and cook for an additional 3 minutes.
- Transfer the chicken to a cooling rack to rest for 2-3 minutes.
- Whisk together the ingredients for the sauce and set aside.
- Slice the chicken into 5-6 pieces and serve with the sauce