Chicken Katsu

Made with simple ingredients, chicken katsu is crispy on the outside and moist and juicy on the inside. This classic Japanese home-style dish is easy to make and is sure to become a family favorite!

 

What’s not to like about crispy, juicy fried chicken? Our chicken katsu is delightfully crunchy thanks to the panko breadcrumbs.

Its crispy exterior makes it a delicious dinner option served with white rice and our delicious Tonkatsu sauce (Japanese barbecue sauce).

Serve chicken katsu with homemade tonkatu sauce and white rice. As a dinner selection, it’s traditionally served with cabbage salad. But served with the chicken katsu sauce, it also makes a delicious sandwich!

If you enjoy fried chicken, make sure to try my Chicken Milanese, and Chicken Schnitzel recipes.

Ingredients to make Chicken Katsu

Let’s start by gathering the ingredients we need to make our Katsu Chicken recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.

Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

Can I use other chicken parts?

We used chicken breasts to make the dish, but you can also use boneless, skinless chicken thighs or chicken tenders to make chicken katsu.

You can also use a pork cutlet or thin slices of beef to make this recipe.

How to make Chicken Katsu

• Add the all-purpose flour to a shallow bowl and set aside until needed.
• Add the large egg to a shallow bowl, whisk to combine, and set aside until needed.
  *Add a tablespoon of cold water to the egg before whisking.
• Add the panko breadcrumb to a shallow bowl and set aside until needed.

• Use a meat mallet to pound the chicken breasts to about ½ inch thickness.
• Sprinkle each piece with salt and black pepper.
• Dredge the chicken one at a time in the flour.
• Turn to coat them on both sides.

• Dip the floured breasts in the egg mixture.
• Let the egg drip off the chicken, then coat it with the panko crumbs.
• Turn to coat them on both sides.
• Place a large pot over high heat with at least 2 inches of vegetable oil. Heat to 350 degrees.
• When the oil is hot, add the chicken two at a time to the hot oil, deep frying the chicken cutlets for 3-4 minutes on each side until golden brown (or it reaches an internal temperature of at least 165 degrees F.).
• Remove the katsu chicken from the pan and place it on a wire rack or a plate lined with paper towels for 1 – 2 minutes to let the excess oil drain.

We used vegetable oil to make the recipe, but you can use canola oil, peanut oil, or any oil with a high smoke point.

How to make Tonkatsu Sauce

• Add the Worcestershire sauce, ketchup, oyster sauce, and sugar to a small bowl.
• Whisk until the sugar is completely dissolved.

If you can’t find oyster sauce, soy sauce can be used instead.

Our chicken katsu with tonkatsu sauce will rival your favorite Japanese restaurant’s version. And the best part is you get to control the ingredients!

Store any leftovers refrigerated in an airtight container for up to 3 days. Reheat in a 350 degree oven oven for about 10 -12 minutes, or until heated through with an internal temperature of 165 degrees.

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