Loading...Chicken Katsu Recipe
Chicken katsu is a Japanese-style fried chicken dish. This is my family recipe, and you can transform it into tonkatsu by swapping the chicken with pork cutlets. Serve it with white rice and tonkatsu sauce.
Create restaurant-quality chicken katsu at home with this top-rated recipe. You’ll be amazed at how quickly it all comes together with just a few simple ingredients!
What Is Katsu?
Katsu is a classic Japanese dish featuring crispy fried cutlets coated in Panko breadcrumbs. Popular versions include chicken katsu (like this recipe) and tonkatsu, made with pork.
How to Make Chicken Katsu
Find the detailed ingredient list and step-by-step instructions in the recipe below. Here’s a quick overview:
Chicken Katsu Ingredients
- Chicken: Four skinless, boneless chicken breast halves.
- Seasonings: Simple seasoning with salt and pepper.
- Flour: All-purpose flour seals in moisture, adds flavor, and promotes browning.
- Egg: Helps the Panko stick by adding moisture.
- Panko: These breadcrumbs create the signature crunch of katsu.
- Oil: Use a neutral, high smoke-point oil like canola or vegetable.
Steps to Make Chicken Katsu At Home
- Season chicken, then dredge in flour.
- Coat each breast with egg, then press into Panko.
- Fry the chicken katsu until golden brown.
Serving Chicken Katsu
For serving, pair your chicken katsu with tonkatsu sauce and consider these side dishes:
- Kombu Seaweed Salad
- Japanese-Style Cabbage Salad
- Miso Soup
Ingredients
- 4 skinless, boneless chicken breast halves – pounded to ½-inch thickness
- salt and pepper to taste
- 2 tablespoons all-purpose flour
- 1 egg, beaten
- 1 cup panko bread crumbs
- 1 cup oil for frying, or as needed
Directions
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Season chicken breasts on both sides with salt and pepper. Place flour, beaten egg, and panko crumbs into separate shallow dishes. Coat chicken breasts in flour, shaking off any excess; dip into egg, and then press into panko crumbs until well coated on both sides.
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Heat oil in a large skillet over medium-high heat. Place chicken in the hot oil, and fry until golden brown, 3 or 4 minutes per side. Transfer to a paper towel-lined plate to drain.
