Chicken Katsu is the ultimate Japanese comfort food—juicy, tender chicken coated in crispy panko breadcrumbs and fried to golden perfection. Served with a rich and tangy tonkatsu sauce, this dish is a staple in Japanese cuisine, often enjoyed with rice and shredded cabbage. Whether you’re making it for a quick weeknight dinner or meal prepping for the week, this crispy cutlet is a guaranteed crowd-pleaser.
Classic Chicken Katsu
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Main Course
Cuisine Japanese
For the Chicken
- 2 boneless skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder optional
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- ½ cup vegetable oil for frying
Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to about ½-inch thickness for even cooking.
Season both sides with salt, pepper, and garlic powder.
Set Up the Breading Station
In one shallow bowl, add flour.
In the second bowl, whisk the eggs.
In the third bowl, spread out the panko breadcrumbs.
Bread the Chicken
Dredge each chicken piece in flour, shaking off excess.
Dip into the beaten eggs, ensuring the chicken is completely covered.
Coat generously with panko breadcrumbs, pressing slightly so they adhere well.
Fry to Perfection
Heat vegetable oil in a skillet over medium heat.
Fry the chicken for about 5–6 minutes per side, until golden brown and the internal temperature reaches 165°F (75°C).
Transfer to a paper towel-lined plate to drain excess oil.
Make the Tonkatsu Sauce
In a small bowl, mix ketchup, Worcestershire sauce, soy sauce, Dijon mustard, and honey. Stir until smooth.
Serve and Enjoy
Slice the chicken into strips and drizzle with tonkatsu sauce.
Serve with steamed rice and shredded cabbage for a classic presentation.
Pairings
- Steamed Rice: The fluffy texture balances the crispy katsu.
- Miso Soup: A warm, umami-rich side dish.
- Pickled Vegetables: Adds a tangy contrast to the rich chicken.
- Japanese Potato Salad: A creamy and slightly sweet side dish.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Chicken thighs add more juiciness due to their higher fat content. Just ensure they are boneless and pounded evenly.
2. What’s the best way to make this extra crispy?
Using panko breadcrumbs is key. You can also double-fry by cooking the chicken once, letting it rest for a minute, and then frying again for 1–2 minutes.
3. Can I bake or air-fry this instead?
Yes! For baking, place the breaded chicken on a wire rack at 400°F (200°C) for 20 minutes, flipping halfway. For air frying, cook at 375°F (190°C) for 12–15 minutes until crispy.
