Chicken Katsu Recipe
Crispy on the outside, tender and juicy on the inside, Chicken Katsu is a delicious Japanese comfort food that is surprisingly easy to make at home. Chicken breasts are lightly seasoned, coated in flour, egg, and crispy panko breadcrumbs, then deep-fried until golden brown. Serve it with Tonkatsu Sauce, steamed rice, and shredded cabbage for a satisfying Japanese-style meal.
What is Chicken Katsu?
Chicken Katsu is a Japanese dish made with chicken fillets that are coated in flour, egg, and panko breadcrumbs, then deep-fried until crisp and golden brown. It is similar to Tonkatsu, a classic Japanese dish made with breaded and fried pork.
Chicken Katsu is a comforting and satisfying main dish rather than a light meal. It is commonly served with shredded cabbage, steamed rice, and Tonkatsu Sauce. It can also be served with Japanese curry sauce and rice, a popular combination known as Chicken Katsu Curry.
Tips and Substitutions for Chicken Katsu
Pound the chicken for tenderness: Use a meat mallet to pound the chicken breasts to an even thickness before cooking. This helps the chicken cook evenly and makes it more tender.
Season before breading: Season the chicken well with salt and pepper. When properly seasoned, the chicken is flavorful enough to enjoy with little or no sauce.
Use panko for extra crunch: Panko breadcrumbs give Chicken Katsu its characteristic light and crispy coating. Regular breadcrumbs can be substituted, although the texture will be slightly different.
Try different sauces: Tonkatsu Sauce is the traditional choice and pairs especially well with crispy Chicken Katsu. If you can’t find it, make a simple substitute with 1 part Worcestershire sauce and 2 parts ketchup. It won’t taste exactly like Tonkatsu Sauce, but it makes a good alternative.
For a lighter, more refreshing option, serve the chicken with grated daikon radish and ponzu or soy sauce. A squeeze of fresh lemon juice is another simple and delicious option.
Keep the oil hot: Fry the chicken in batches if necessary so you don’t overcrowd the pan. Adding too much chicken at once can lower the oil temperature and make the coating greasy instead of crisp.
Serve with shredded cabbage: Shredded cabbage is a classic accompaniment to katsu. Its fresh, crisp texture provides a nice contrast to the rich, fried chicken.
For a hearty meal, slice the Chicken Katsu and serve it over steamed rice with Japanese curry sauce. Or simply enjoy it with your favorite dipping sauce, rice, and cabbage.
More recipes like Chicken Katsu
The recipe was originally published on October 13, 2018. The post was fully updated on September 7, 2026 with revised text and new photos.
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Ingredients
- 2 chicken breasts
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup all purpose flour
- 1-2 egg (beaten)
- 1 cup panko bread crumbs
- oil for deep frying
- Tonkatsu sauce
Instructions
- Butterfly chicken breasts, cover with plastic, and flatten with a meat tenderizer (mallet). If they are too big, cut into 1/2 each. Sprinkle salt and pepper on both sides of the meat.
- Coat the meat with flour, dip in egg, then cover with bread crumbs.
- Heat deep frying oil to 350 F (180 C), and deep fry crumb-covered meat.
- Fry until the color turns golden brown and the meat floats in the oil, about 5-8 minutes, turning once or twice.
- Set the meat on a cooling rack for a minute. Cut into 5-6 pieces. Drizzle Tonkatsu sauce if you like.
