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Crispy Chicken Katsu Recipe

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★★★★★

4.4 from 147 reviews

Chicken Katsu is a classic Japanese dish featuring tender, boneless chicken breasts pounded thin, breaded with panko crumbs, and fried to a perfect golden brown. This crispy, juicy chicken cutlet is quick to prepare and makes a delicious meal served with a variety of dipping sauces or sides.

Ingredients

Scale

Chicken

  • 4 skinless boneless chicken breast halves, pounded to ½-inch thickness
  • Salt and pepper, to taste

Breading

  • 2 tablespoons all-purpose flour
  • 1 egg, beaten
  • 1 cup panko bread crumbs

Frying

  • 1 cup oil for frying (or as needed)

Instructions

  1. Pound and season chicken: Place each chicken breast half on a cutting board and pound it to about ½-inch thickness using a meat mallet or rolling pin. Season both sides generously with salt and pepper to enhance flavor.
  2. Coat the chicken: Dredge each chicken piece first in all-purpose flour, ensuring an even light coating. Next, dip it into the beaten egg, allowing any excess to drip off. Finally, press the chicken thoroughly into the panko bread crumbs to coat evenly and completely.
  3. Heat the oil: Pour oil into a frying pan and heat it over medium heat until it is hot but not smoking — about 350°F (175°C). Proper temperature is important to achieve a crispy crust without oil absorption.
  4. Fry the chicken: Carefully place the breaded chicken pieces into the hot oil. Fry each side for about 3 to 4 minutes or until the coating is golden brown and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
  5. Drain excess oil: Remove the fried chicken pieces with tongs and place them on paper towels to drain any excess oil, keeping the cutlets crisp and less greasy.
  6. Serve hot: Serve the chicken katsu immediately while hot, with your choice of dipping sauces such as tonkatsu sauce or a simple soy-based dip, along with side dishes like steamed rice or shredded cabbage.

Notes

  • You can substitute chicken breast with pork cutlets for a traditional Tonkatsu dish.
  • Ensure the oil is hot enough before frying to avoid soggy breading.
  • Pounding the chicken evenly helps it cook uniformly and stay tender.
  • Use fresh panko breadcrumbs for the crispiest texture.
  • Serve with Japanese-style Worcestershire sauce or tonkatsu sauce for authentic flavor.

Keywords: Chicken Katsu, Japanese fried chicken, panko breaded chicken, crispy chicken cutlet, easy chicken recipe

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