Flavorful Chicken Katsu is a classic Japanese-style dish, coated in panko breadcrumbs and fried to crispy golden brown perfection. Serve this versatile fried chicken with curry and veggies, white rice, or tonkatsu sauce for a delicious meal.
This entree is so versatile that it pairs well with a variety of sides. Make it saucy with this Chicken Katsu Curry recipe. And for more Japanese inspired recipes, check out this Spam Musubi recipe and these mouthwatering Teriyaki Chicken Meatballs.
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If you need a quick, tasty protein for a weeknight dinner, this chicken katsu recipe is it! These juicy chicken cutlets have a crisp, seasoned panko-breaded crust, and a tender center.
Ingredients
The main component of chicken katsu is the breading. This recipe begins with generously seasoned pounded chicken thighs coated with flour.
The chicken is later dredged in a beaten egg mixture and then panko breadcrumbs for that signature katsu crunch.
- Chicken thighs
- All-purpose seasoning
- Paprika
- Black pepper
- Garlic powder
- Onion powder
- All purpose flour
- Eggs
- Panko bread crumbs
- Vegetable oil
See recipe card for quantities.
How to Make Chicken Katsu
Tenderize the chicken thighs using a meat mallet or rolling pin until they are uniformly thin for even cooking. Then sprinkle the seasonings generously on both sides of the pounded thighs.
Heat a large skillet over medium heat, adding vegetable oil. While the oil heats, set up a dredging station with flour in one dish, beaten egg mixture in another, and panko breadcrumbs in a third.
Coat each chicken thigh with flour, dip it in the egg mixture, then thoroughly cover it with panko, pressing to ensure adhesion.
Allow the breaded thighs to set on a cooling rack or parchment paper for 2-3 minutes.
In batches, carefully fry them in the hot oil for 4-6 minutes on each side until golden brown. They are done when they reach an internal temperature of 165ºF.
Drain on a cooling rack.
Serve the delectable chicken katsu immediately.
Hint: Do not substitute panko breadcrumbs with regular breadcrumbs because it is an essential ingredient for katsu.
Substitutions & Variations
- Chicken - Instead of chicken thighs, you can use boneless skinless chicken breasts or chicken tenders.
- Tonkatsu - Swap chicken for pork cutlets and make tonkatsu.
Equipment
This chicken katsu recipe requires a meat mallet or rolling pin to pound out the meat. This ensures even cooking and makes frying more efficient. You'll need at least 3 bowls to hold each component of your coating (flour, egg, and panko bread).
Use a frying pan to cook the katsu chicken. A cooling rack is useful to contain the chicken after it is dredged and to later drain excess grease.
Storage
Once the chicken has completely cooled, store leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave but an air fryer or oven is best if you want to keep the chicken cutlets crispy.
Chicken katsu freezes well. Store leftovers in a freezer-safe bag for up to 2 months. Place them on a baking sheet and reheat them in an oven preheated to 350ºF for about 15 minutes.
FAQ
What is katsu chicken?
What is chicken katsu made of?
Chicken katsu requires a special coating (flour, egg, and panko breadcrumbs) while traditional fried chicken recipes only require flour. Also, katsu is traditionally served with tonkatsu sauce (a tangy, savory condiment typically made with ingredients like soy sauce, Worcestershire sauce, and mirin).
Is chicken cutlet the same as katsu?
What should I serve with chicken katsu?
Serve this Japanese dish with tonkatsu sauce and shredded cabbage for a quick, balanced meal.
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Pairing
These are my favorite dishes to serve with chicken katsu:
📖 Recipe
Ingredients
- 6 boneless skinless Chicken thighs
- 1 tablespoon All purpose seasoning
- 1 teaspoon Paprika
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 cups All purpose flour
- 2 whole Eggs beaten
- 3 cups Panko bread crumbs
- 3 cups Vegetable oil for frying
Instructions
- Pound your chicken thighs out using a meat mallet or a rolling pin. You want the thighs to be pounded thin so that they cook evenly. Once they are pounded out, sprinkle the seasonings over each thigh so that they are fully coated (front and back).
- Now heat up a large skillet over medium heat, and add your vegetable oil into it. While the oil is heating up, set up your dredging station.
- Add your flour to a shallow dish, then add your beaten egg mixture into a separate dish, and your panko bread crumbs into another dish.
- Then place the breaded chicken on a cooling rack, or a piece of parchment paper to let the breading set while you continue breading the other thighs.
- Once all of the thighs are breaded and have sat for at least 2-3 minutes (to allow the breading to stick to the chicken), gently place them into the hot oil, one at a time. Do not overcrowd your skillet!
- Fry them on each side for about 4-6 minutes, or until they are golden brown. The chicken should reach an internal temperature of 165ºF when it is cooked through.
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Nutrition
Food Safety for Chicken Katsu
We sometimes take for granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook the chicken to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use an oil with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove.
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