There’s something undeniably comforting about biting into a perfectly crispy, golden-brown piece of chicken katsu. This beloved Japanese dish, inspired by Western-style breaded cutlets, has become a staple in Japanese home cooking and restaurants alike. It’s often served with a side of warm rice, shredded cabbage, and a drizzle of tangy katsu sauce, making it a well-balanced meal that satisfies both the taste buds and the soul.
Whether you’ve had it at your favorite Japanese restaurant or are trying it for the first time, this easy chicken katsu recipe will bring that crispy, juicy goodness straight to your kitchen. With just a handful of ingredients, you’ll create a meal that’s simple yet packed with flavor.
Why You’ll Love This Recipe
- Crispy & Juicy – The contrast between the crunchy, golden panko crust and the tender, juicy chicken inside makes every bite irresistible.
- Easy to Make – With a few simple steps, you can recreate restaurant-quality chicken katsu at home.
- Perfect for Any Meal – Enjoy it with rice for a hearty lunch, slice it up for a bento box, or serve it as a sandwich for a delicious twist.
- Family-Friendly – Kids and adults alike love the crispy texture and mild, savory flavor.
Ingredients You’ll Need
- 2 boneless, skinless chicken breasts
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 cup vegetable oil (for frying)
For serving:
- Steamed rice
- Shredded cabbage
- Katsu sauce
How to Make Chicken Katsu
Making chicken katsu at home is surprisingly simple, and the results are well worth the effort. Follow these step-by-step instructions for a crispy, golden-brown cutlet every time.
Step 1: Prepare the Chicken
Start by placing a chicken breast between two pieces of plastic wrap or parchment paper. Using a rolling pin or meat mallet, gently pound the chicken until it’s about ½ inch thick. This ensures even cooking and gives you that classic thin, crispy cutlet. Repeat with the second chicken breast.
Once the chicken is flattened, season both sides with salt and black pepper.
Step 2: Set Up the Breading Station
Prepare three shallow bowls:
- Flour Bowl – Add the all-purpose flour.
- Egg Bowl – Beat the eggs until well combined.
- Panko Bowl – Add the panko breadcrumbs.
Step 3: Bread the Chicken
Dredge each chicken breast in the flour, making sure to coat it evenly. Shake off any excess.
Next, dip the chicken into the beaten eggs, allowing any excess to drip off.
Finally, press the chicken into the panko breadcrumbs, ensuring it’s fully coated. Press the breadcrumbs in gently to help them adhere for an extra crispy crust.
Step 4: Fry the Chicken
Heat about 1 cup of vegetable oil in a large skillet over medium heat. To check if the oil is ready, drop in a few panko crumbs—if they sizzle and float to the top, you’re good to go.
Carefully place the breaded chicken into the hot oil and fry for about 3-4 minutes per side, or until golden brown and crispy. The internal temperature should reach 165°F (75°C).
Once done, transfer the chicken to a plate lined with paper towels to drain excess oil.
Step 5: Slice and Serve
Let the chicken rest for a few minutes before slicing it into strips. Serve over a bed of steamed rice with shredded cabbage on the side. Drizzle with katsu sauce or serve it on the side for dipping.
Helpful Tips
- Use Panko for Extra Crunch – Panko breadcrumbs are lighter and crispier than regular breadcrumbs, giving chicken katsu its signature crunch.
- Pound the Chicken Evenly – This ensures even cooking and prevents overcooked edges.
- Don’t Overcrowd the Pan – Fry in batches if needed to avoid lowering the oil temperature, which can lead to soggy katsu.
- Drain on a Wire Rack – Instead of paper towels, place the fried chicken on a wire rack to keep the crust crispy.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Halal-friendly
Notes
- You can make a baked version by brushing the breaded chicken with oil and baking at 400°F (200°C) for 20 minutes, flipping halfway through.
- For an air fryer version, spray with oil and air fry at 375°F (190°C) for 12-15 minutes, flipping once.
Nutritional Information (Per Serving)
- Calories: 450
- Protein: 35g
- Carbohydrates: 40g
- Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 120mg
- Sodium: 550mg
- Fiber: 2g
- Sugar: 2g
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs will give you a juicier, more flavorful katsu. Just be sure to pound them to an even thickness for even cooking.
What can I serve with chicken katsu?
Traditionally, it’s served with rice and shredded cabbage, but you can also pair it with a fresh salad, miso soup, or even turn it into a sandwich with soft bread and katsu sauce.
Can I make chicken katsu ahead of time?
Yes! You can bread the chicken and refrigerate it for up to 4 hours before frying. For longer storage, freeze the breaded chicken on a baking sheet, then transfer to a freezer bag. Fry straight from frozen, adding a couple of extra minutes to the cooking time.
How do I reheat chicken katsu without losing its crispiness?
The best way to reheat chicken katsu is in the oven at 375°F (190°C) for about 10 minutes or in an air fryer at 350°F (175°C) for 5-7 minutes. Avoid microwaving, as it can make the crust soggy.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze cooked katsu for up to 2 months. Reheat in the oven or air fryer for best results.
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Conclusion
Chicken katsu is a simple yet satisfying dish that brings together crispy textures and savory flavors in every bite. Whether you’re making it for a quick dinner, a comforting lunch, or meal prep, it’s sure to be a hit with the whole family. Give this recipe a try and enjoy the crispy goodness of homemade chicken katsu!
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Crispy Chicken Katsu
Description
There’s something undeniably comforting about biting into a perfectly crispy, golden-brown piece of chicken katsu. This beloved Japanese dish, inspired by Western-style breaded cutlets, has become a staple in Japanese home cooking and restaurants alike. It’s often served with a side of warm rice, shredded cabbage, and a drizzle of tangy katsu sauce, making it a well-balanced meal that satisfies both the taste buds and the soul.
Whether you’ve had it at your favorite Japanese restaurant or are trying it for the first time, this easy chicken katsu recipe will bring that crispy, juicy goodness straight to your kitchen. With just a handful of ingredients, you’ll create a meal that’s simple yet packed with flavor.
Ingredients
2 boneless, skinless chicken breasts
½ teaspoon salt
¼ teaspoon black pepper
½ cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
1 cup vegetable oil (for frying)
For serving:
Steamed rice
Shredded cabbage
Katsu sauce
Instructions
Step 1: Prepare the Chicken
Start by placing a chicken breast between two pieces of plastic wrap or parchment paper. Using a rolling pin or meat mallet, gently pound the chicken until it’s about ½ inch thick. This ensures even cooking and gives you that classic thin, crispy cutlet. Repeat with the second chicken breast.
Once the chicken is flattened, season both sides with salt and black pepper.
Step 2: Set Up the Breading Station
Prepare three shallow bowls:
- Flour Bowl – Add the all-purpose flour.
- Egg Bowl – Beat the eggs until well combined.
- Panko Bowl – Add the panko breadcrumbs.
Step 3: Bread the Chicken
Dredge each chicken breast in the flour, making sure to coat it evenly. Shake off any excess.
Next, dip the chicken into the beaten eggs, allowing any excess to drip off.
Finally, press the chicken into the panko breadcrumbs, ensuring it’s fully coated. Press the breadcrumbs in gently to help them adhere for an extra crispy crust.
Step 4: Fry the Chicken
Heat about 1 cup of vegetable oil in a large skillet over medium heat. To check if the oil is ready, drop in a few panko crumbs—if they sizzle and float to the top, you’re good to go.
Carefully place the breaded chicken into the hot oil and fry for about 3-4 minutes per side, or until golden brown and crispy. The internal temperature should reach 165°F (75°C).
Once done, transfer the chicken to a plate lined with paper towels to drain excess oil.
Step 5: Slice and Serve
Let the chicken rest for a few minutes before slicing it into strips. Serve over a bed of steamed rice with shredded cabbage on the side. Drizzle with katsu sauce or serve it on the side for dipping.
Notes
- You can make a baked version by brushing the breaded chicken with oil and baking at 400°F (200°C) for 20 minutes, flipping halfway through.
- For an air fryer version, spray with oil and air fry at 375°F (190°C) for 12-15 minutes, flipping once.