Boneless chicken cutlets coated in a light and airy panko breadcrumbs and served with a sweet and savory sauce – this easy Japanese Chicken Katsu recipe is so delicious!
What’s in This Japanese Chicken Katsu Recipe?
Chicken Katsu is Japanese comfort food it’s best! Juicy, boneless chicken with the most satisfying crunch, served up with an easy tonkatsu sauce.
- Tonkatsu Sauce: This sweet and savory sauce is made from ketchup, Worcestershire sauce, oyster sauce, and granulated sugar.
- Chicken: Start with boneless, skinless chicken breasts and make chicken cutlets. Thin-cut chicken breasts can help save time!
- Flour: All-purpose flour helps the eggs stick to the chicken.
- Eggs: Help bind the flour and breadcrumbs to the chicken.
- Breadcrumbs: Panko breadcrumbs create the signature light and crispy coating on these cutlets.
- Oil: Fry these cutlets in neutral oil for the best results. We used vegetable oil.
Variations on Crispy Chicken Katsu
- You can find bottled tonkatsu sauce at most Asian grocery stores.
- Store-bought plum sauce or Japanese BBQ sauce are also great substitutes.
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How to Store and Reheat
Store leftover Japanese chicken katsu in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes.
Store leftover tonkatsu sauce in an airtight container in the refrigerator for up to 1 month.
How to Freeze
Freeze Japanese chicken katsu in an airtight container for up to 3 months. We do not recommend freezing tonkatsu sauce.
Notes from the Test Kitchen
Cook this much-loved Japanese chicken recipe, and you won’t regret it! Sweet, savory, and filled with amazing textures, this Japanese chicken katsu is perfect for lunch or dinner. Whipped up in less than 30 minutes, it’s pure comfort food that’s perfect for the end of a busy day!
Japanese Chicken Katsu Recipe
Ingredients
For the Tonkatsu sauce
- 6 tablespoons ketchup
- 7 tablespoons Worcestershire sauce
- 3 tablespoons oyster sauce
- 1 tablespoon granulated sugar
For the Chicken
- 2 boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1½ cups Panko breadcrumbs
- 1 cup vegetable oil for frying
Equipment
- Cast Iron Skillet
- Instant-Read Thermometer Optional
Instructions
- Line a plate with paper towels. Set aside.
- In a medium bowl, whisk the tonkatsu sauce ingredients together. Set aside.6 tablespoons ketchup, 7 tablespoons Worcestershire sauce, 3 tablespoons oyster sauce, 1 tablespoon granulated sugar
- Slice each chicken breast lengthwise (parallel to your work surface) into two pieces. Season both sides with salt and pepper.2 boneless, skinless chicken breasts, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Create a breading station. Add the flour, eggs, and Panko each to separate shallow bowls.½ cup all-purpose flour, 2 large eggs, 1½ cups Panko breadcrumbs
- Dredge the chicken in the flour, shaking off excess; then the eggs, letting any excess drip off; and finally, the Panko.
- Fill a large cast iron skillet with ¼-inch oil. Heat over medium until it reaches 350°F.1 cup vegetable oil
- Place the chicken, 2 pieces at a time, into the oil, cooking on both sides until golden and 165°F internally, about 2 minutes per side. Transfer to the prepared plate and repeat with remaining chicken breasts.
- Serve hot with tonkatsu sauce.
Notes
- If the Panko breadcrumbs aren’t sticking well to the chicken, gently press them onto the surface of the chicken to help them adhere. Adding a teaspoon of oil to the egg can also help the breadcrumbs to stick better.
How to Make Japanese Chicken Katsu Step by Step
Cut the Chicken: Line a plate with paper towels and set it aside. In a medium bowl, whisk 6 tablespoons of ketchup, 7 tablespoons of Worcestershire sauce, 3 tablespoons of oyster sauce,and 1 tablespoon of granulated sugar together and set side. Slice 2 boneless, skinless chicken breasts lengthwise (parallel to your work surface) into two pieces. Season both sides with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.
Bread the Chicken: Create a breading station. Add ½ cup of all-purpose flour, 2 large eggs, and 1½ cups of Panko each to separate shallow bowls. Dredge the chicken in the flour, shaking off excess; then the eggs, letting any excess drip off; and finally, the Panko.
Fry the Chicken: Fill a large cast iron skillet with ¼-inch (about 1 cup) of vegetable oil. Heat over medium until it reaches 350°F. Place the chicken, 2 pieces at a time, into the oil, cooking on both sides until golden and 165°F internally, about 2 minutes per side. Transfer to the prepared plate and repeat with remaining chicken breasts. Serve hot with tonkatsu sauce.
The Japanese word “katsu” literally translates to “cutlet”, so chicken katsu is the Japanese version of a chicken cutlet.
The main difference between katsu and an American chicken cutlet is the type of breadcrumbs used. Katsu uses light and airy Panko breadcrumbs for a satisfying crunch.
Yes, you can bake chicken katsu, but it may be less crispy. We recommend toasting the breadcrumbs before dredging the chicken in them, then baking at 400°F for 25-30 minutes, flipping halfway through.
Tonkatsu sauce is a thick, tangy fruit-based sauce with a similar taste to Worcestershire. Traditional tonkatsu sauce is quite time-consuming to make, so this recipe uses a homemade shortcut tonkatsu sauce.
More Fried Chicken Recipes We Love
- Classic Fried Chicken
- Korean Fried Chicken
- Chicken Fried Chicken
- Fried Chicken Tenders
- Country Fried Chicken
- Kentucky Fried Chicken
- Hot Honey Fried Chicken
- Pickle Brined Fried Chicken
Could you use an air fryer to cook the chicken rather than fry it? Seems healthier and easier. Personally, I skip any recipe that calls for frying anything. No slam intended!
Hi Cookie, we haven’t tried that but would love to hear your results if you do. This recipe employs the traditional cooking method!