Crispy Chicken Katsu: A Recipe for Golden Perfection

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Few dishes can match the satisfaction of biting into a piece of perfectly Crispy Chicken Katsu. With its crunchy, golden coating and juicy chicken inside, it’s a recipe that brings comfort, flavor, and a touch of indulgence to your plate. Whether you’re new to Japanese-inspired cooking or already a fan, this guide will show you how to make restaurant-quality chicken katsu in your own kitchen.

What is Chicken Katsu?

Chicken katsu, also known as panko-fried chicken, is a popular Japanese dish made by coating chicken in flour, egg, and panko breadcrumbs before frying it to a crispy golden brown. Served with rice, shredded cabbage, and tonkatsu sauce, this dish strikes a perfect balance of texture and flavor.

Why You’ll Love This Recipe

  • Easy to Make: With just a few simple steps, you’ll have a meal that feels gourmet.
  • Versatile: Perfect for lunch, dinner, or even meal prep.
  • Customizable: Adjust the seasoning, sides, or sauce to suit your taste.

Ingredients for Crispy Chicken Katsu

Here’s everything you’ll need to create this delicious dish:

IngredientAmountNotes
Boneless, skinless chicken breasts2Pound to an even thickness.
Salt and pepperTo tasteFor seasoning the chicken.
All-purpose flour½ cupCreates the first layer of the breading.
Eggs, beaten2Helps breadcrumbs adhere.
Panko breadcrumbs1 cupProvides the signature crunch.
Vegetable oilFor fryingEnough to fill the pan about ½ inch deep.
Cooked white rice2 cupsThe perfect base for your katsu.
Shredded cabbage1 cupAdds freshness and crunch.
Tonkatsu sauceFor servingA tangy, sweet, and savory condiment.
Sesame seedsFor garnishOptional, for an extra nutty flavor.

Step-by-Step Instructions to Make Crispy Chicken Katsu

1. Prepare the Chicken

Start by placing each chicken breast between two sheets of plastic wrap. Pound them gently to an even thickness, about ½ inch thick. This ensures the chicken cooks evenly and stays juicy. Season both sides generously with salt and pepper.

2. Set Up a Breading Station

In three separate shallow bowls, arrange your breading ingredients:

  • Bowl 1: All-purpose flour.
  • Bowl 2: Beaten eggs.
  • Bowl 3: Panko breadcrumbs.

Having everything ready will make the breading process seamless.

3. Bread the Chicken

Take one chicken breast and coat it in flour, shaking off any excess. Dip it into the beaten eggs, ensuring it’s fully covered. Finally, press it into the panko breadcrumbs, making sure both sides are well-coated. Repeat for the second chicken breast.

4. Heat the Oil

Pour vegetable oil into a large skillet, creating a layer about ½ inch deep. Heat the oil over medium-high heat. To check if it’s ready, drop in a small piece of breadcrumb—if it sizzles, you’re good to go.

5. Fry the Chicken

Carefully place the breaded chicken into the hot oil. Fry each piece for about 4–5 minutes per side, or until golden brown and fully cooked. The internal temperature should reach 165°F. Work in batches if needed to avoid overcrowding the pan.

6. Drain and Rest

Once the chicken is cooked, transfer it to a paper towel-lined plate to drain any excess oil. Let it rest for a few minutes before slicing it into strips.

7. Assemble the Dish

Now comes the fun part—putting it all together!

  • Start with a generous serving of cooked white rice.
  • Add a handful of shredded cabbage on the side.
  • Arrange the sliced chicken katsu over the rice.
  • Drizzle with tonkatsu sauce and sprinkle sesame seeds on top.

Serve immediately and enjoy!

Pro Tips for the Best Chicken Katsu

1. Use Fresh Ingredients

Fresh chicken and high-quality panko breadcrumbs make all the difference in flavor and texture.

2. Keep the Oil Temperature Consistent

Maintain medium-high heat to ensure the chicken cooks evenly without burning the coating.

3. Don’t Skip the Resting Step

Letting the chicken rest after frying helps lock in the juices and keeps the coating crispy.

4. Customize the Sides

Swap out the white rice for brown rice, noodles, or even a simple salad to change things up.

Nutritional Information

NutrientPer Serving (Approx.)
Calories600–700
Protein35g
Carbohydrates50g
Fats25g

Why Chicken Katsu is a Global Favorite

1. Perfect Comfort Food

The crispy coating and tender chicken make it irresistible.

2. Quick and Convenient

With minimal prep and cook time, you can whip this up on busy weeknights.

3. Family-Friendly

Kids and adults alike love the crunchy texture and savory flavors.

Frequently Asked Questions (FAQs)

1. What is tonkatsu sauce made of?

Tonkatsu sauce is a blend of fruits, vegetables, soy sauce, and vinegar. It’s tangy, savory, and slightly sweet.

2. Can I bake the chicken instead of frying it?

Yes! Bake the breaded chicken at 400°F for 20–25 minutes, flipping halfway through, until golden and cooked through.

3. What can I use instead of panko breadcrumbs?

If you don’t have panko, you can use regular breadcrumbs, but the texture will be less crunchy.

4. How do I store leftovers?

Store leftover chicken katsu in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.

5. Is chicken katsu gluten-free?

To make it gluten-free, use gluten-free flour and breadcrumbs. Ensure your tonkatsu sauce is also gluten-free.

6. Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and work just as well.

Why You Should Try Crispy Chicken Katsu Today

There’s something magical about a dish that’s both simple to make and utterly satisfying to eat. Crispy Chicken Katsu checks all the boxes—it’s crunchy, juicy, flavorful, and pairs beautifully with a variety of sides. Whether you’re a seasoned cook or just starting your culinary journey, this recipe is a must-try.

Ready to make your kitchen smell amazing? Gather your ingredients and start cooking now!

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Crispy Chicken Katsu: A Recipe for Golden Perfection


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  • Author: Emma
  • Total Time: 35 minutes
  • Yield: 2 servings

Description

Crispy Chicken Katsu is the ultimate comfort food, featuring juicy chicken coated in golden, crunchy panko breadcrumbs. This Japanese-inspired dish is easy to make and incredibly satisfying, whether served with rice, cabbage, and tonkatsu sauce or customized with your favorite sides.


Ingredients

  • 2 boneless, skinless chicken breasts (pounded to an even thickness)
  • Salt and pepper to taste (for seasoning the chicken)
  • ½ cup all-purpose flour (for the first breading layer)
  • 2 large eggs, beaten (to help breadcrumbs adhere)
  • 1 cup panko breadcrumbs (for the signature crunch)
  • Vegetable oil (for frying, enough to fill the pan about ½ inch deep)
  • 2 cups cooked white rice (as a base for serving)
  • 1 cup shredded cabbage (for a fresh and crunchy side)
  • Tonkatsu sauce (for drizzling)
  • Sesame seeds (optional, for garnish)

Instructions

  1. Prepare the Chicken
    Place each chicken breast between two sheets of plastic wrap and pound them to an even thickness, about ½ inch thick. Season both sides of the chicken with salt and pepper.
  2. Set Up a Breading Station
    Prepare three shallow bowls:

    • Bowl 1: All-purpose flour
    • Bowl 2: Beaten eggs
    • Bowl 3: Panko breadcrumbs
  3. Bread the Chicken
    Coat each chicken breast in the flour, shaking off any excess. Dip it into the beaten eggs, ensuring it’s fully covered, and then press it into the panko breadcrumbs until both sides are evenly coated.
  4. Heat the Oil
    Heat vegetable oil in a large skillet over medium-high heat. To check if it’s ready, drop a small piece of breadcrumb into the oil—if it sizzles, the oil is hot enough for frying.
  5. Fry the Chicken
    Carefully place the breaded chicken into the hot oil. Fry each piece for 4–5 minutes per side or until golden brown and cooked through. The internal temperature should reach 165°F. Fry in batches if necessary to avoid overcrowding.
  6. Drain and Rest
    Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Let it rest for a few minutes before slicing into strips.
  7. Assemble the Dish
    Serve each sliced chicken breast over a bed of white rice with shredded cabbage on the side. Drizzle with tonkatsu sauce and sprinkle sesame seeds for garnish.

Notes

  • For baking instead of frying, place breaded chicken on a greased baking sheet and bake at 400°F for 20–25 minutes, flipping halfway.
  • Chicken thighs can be used as a substitute for chicken breasts for a juicier option.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to maintain crispiness.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Japanese

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