Japanese Chicken Katsu

Japanese Chicken Katsu. Deep fried crispy panko breaded chicken. A classic Japanese dish that is tender on the inside with a crunchy exterior. Ready in 20 minutes!

This is my favorite way to make a delicious homemade chicken katsu at home! This Japanese chicken cutlet pairs well with my homemade tonkatsu sauce, which only takes a handful of ingredients. Or you can enjoy it with any storebought tonkatsu sauce if you wish. 

These juicy chicken cutlets are quite easy to make at home and ready in 15 minutes! I love having this deep fried chicken katsu with white rice and cabbage slaw, tomatoes with lemon wedges. It’s my favourite way to eat this popular Japanese katsu. 

What is Japanese chicken katsu?

It’s a popular chicken dish in Japanese cooking. Your local Japanese restaurant is likely to serve this Japanese panko chicken with steamed rice and cabbage slaw. Sometimes the chicken cutlet is served over katsu curry or in other ways, like in a sandwich or over udon noodles!

The chicken breast or thigh is tenderized and seasoned with salt and pepper, sometimes with garlic powder. Then coated in flour, beaten egg and Japanese breadcrumbs.

Lastly it is deep fried in hot oil until golden and crispy brown. In Japanese cuisine, it is also served with a tangy Japanese-style barbecue sauce, for which I share a homemade recipe. 

What does chicken katsu taste like?

This popular Japanese dish tastes like a crispy piece of deep fried chicken. The inside is tender and juicy due to the tenderization process. It pairs deliciously with a sweet tangy sauce called Katsu sauce.

Easy Katsu Recipe!

My chicken katsu recipe is quite easy to make at home and most of the ingredients are very accessible, including the panko breadcrumbs that most Western grocers will sell. Frying time only takes 5-6 minutes per breast and that’s it!

​My easy Chicken Katsu recipe became very popular on social media, and I hope you give it a try!

Ingredients

The below simple ingredients are needed for this chicken katsu recipe.   Please scroll down to below recipe card for exact measurements. 

Note: Most Asian or Western grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.   

• Boneless chicken breasts: or substitute with boneless chicken thighs. Fresh chicken thigh will result in a shorter cooking time as they're smaller in size. 
• Large Eggs
• Japanese Panko breadcrumbs: or substitute with regular breadcrumbs. The panko bread crumbs are what differentiate this katsu from a Chicken schnitzel. Crispy panko breadcrumbs are longer and flakier thus creating the crispiest chicken katsu!
• Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil, coconut oil or any heavy scented oils. 
• All-purpose flour
• Black Pepper
• Salt

Katsu Sauce:

• Ketchup
• Worcestershire sauce
• Oyster sauce
• Sugar

How to make Chicken Katsu

These the following steps in how to make my katsu chicken recipe:

1. On a cutting board, lay your chicken breasts flat and slicing it halfway but not all the way through. You should be able to open the breast into two adjoined "wings". 
2. Lay a piece of plastic wrap to cover the butterflied chicken breast (optional). 
3. Using the back and side of your knife or a meat mallet, tenderize the chicken breasts into thin slices, about 1-25-1.5 cm even thickness. This is important. 
4. Remove the plastic wrap.
5. Season each breast on both sides with salt and black pepper.
6. Place flour into a large shallow bowl. In the second bowl, beat your eggs. In the last bowl, add and spread-out panko crumbs. Dredge each seasoned breast in all-purpose flour until it is well coated. Then generously dredge in beaten egg and finally in the panko breadcrumbs.
7. In a large skillet or wok, heat your oil on medium heat (350 degrees F). Tip: To test if the oil is hot, place the tip end of the chopstick into the oil and if the oil is bubbling around it, your oil is ready
8. Fry each breast one at a time. Fry until golden brown, about 2-3 minutes per side. Do not move chicken around you to allow for an even fry. Note: cooked chicken has an internal temperature of 165 degrees F on an instant-read thermometer or until juices run clear. 
9. Transfer fried chicken katsu to a wire rack set over a baking sheet or paper towel lined plate for excess oil to drip off.  Allow this to cool a bit for a few minutes before enjoying with homemade Katsu sauce.

How to Make Katsu sauce:

Mix sauce ingredients in a bowl using a whisk. It is now ready to serve with chicken katsu.

Storage 

This will last up to 4 days stored in an airtight container, however with time, the crunchy exterior will be less crispy. To reheat, pan fry on the stove top over medium heat until warm in some hot oil or air fry at 350 degrees for 4-5 minutes.

Tips  

Below are tips on making the best crispy chicken katsu:

• Make sure to evenly butterfly the chicken breast first and spread the “wings” apart.
• Apply plastic wrap over the chicken breast and using the side and back of your knife, tenderize it until it’s about 1.25 -1.5 cm thick so there's an even thickness. This is crucial to a delicious tender chicken katsu as it allows for the chicken breast to fry and cook evenly in the hot oil.
• Generously coat the chicken breast in flour, egg and panko prior to frying. Ensuring no bald spots. 
• Make sure your oil is hot enough before frying chicken. To check for this, place a wooden chopstick into the hot oil and look for bubbles.
• When lowering your breaded chicken, lower it away from you so the oil splashes away from you.
• Fry on each side until golden crispy brown on each side or when the internal temperature reaches 165 F.
• Place fried chicken on a wire rack or plate lined with paper towel to drain excess oil. This excess oil causes the breast to become soggy.

FAQ

Below are frequently asked questions about this Japanese chicken katsu recipe:

​Can I Make this in the Air Fryer?

Yes, click here for that recipe!

​Where can I buy Panko Breadcrumbs?

Most grocers (Western and Asian) will sell panko breadcrumbs.

What to serve with chicken katsu?

In Japan, restaurants will serve chicken katsu with cabbage slaw and steamed rice or with curry sauce. 

Chicken Katsu Don is another dish that serves katsu over steamed rice with a dashi-onion egg broth poured over.

However, this dish is very versatile, and you can pair it with any foods you enjoy such as:

• Steamed rice
• Cabbage salad
• Lemon wedges
• Fresh tomatoes
• Leafy greens
• Noodles like ramen
• Between fluffy milk bread in a sandwich – aka Chicken Katsu Sando
• Onigirazu - katsu served in between a sushi sandwich.
• On kimchi stew (aka Kimchi Nabe and it’s popular in Korea)

What is the difference between katsu and teriyaki?

Katsu is prepared with panko breadcrumbs and deep fried. However, Teriyaki is not deep fried. It’s seasoned with a teriyaki sauce made of sake, sugar, soy sauce and mirin and then grilled or pan fried.

What is the difference between chicken katsu vs chicken cutlet?

Katsu uses a special breadcrumb called Panko. The main differences are that panko is usually longer and flakier. Whereas chicken cutlet uses ordinary breadcrumbs that are shorter and rounder. The panko is what makes chicken katsu so crunchy in texture.

Can you freeze chicken katsu?

Yes, you can freeze in an airtight container. Then when you’re ready to have it, reheat frozen chicken katsu in the oven or air fryer.

Other Japanese recipes you may like!

If you enjoyed my chicken katsu sauce recipe, you may enjoy these other katsu recipes:

• Tonkatsu (Pork Cutlets)
• Air Fryer Japanese Katsudon
• Pork Katsu Onigirazu
• Air Fryer Chicken Katsu
• Katsu Sando
• Air Fryer Tonkatsu Sauce Chicken
• Tofu Katsu Sando

📖 Recipe