Boneless chicken cutlets coated in a light and airy panko breadcrumbs and served with a sweet and savory sauce – this easy Chicken Katsu recipe is so delicious!
Japanese Chicken Katsu
Chicken Katsu is Japanese comfort food it’s best! Juicy, boneless chicken with the most satisfying crunch, served up with an easy tonkatsu sauce. It makes for a great lunch or dinner, serve it with shredded cabbage for a lighter bite or with rice for a heartier meal. It’s just the perfect mix of flavors and textures!
Looking for other crispy chicken recipes? Why not also try my Homemade Chicken Nuggets and my Fried Chicken Sandwich Recipe.
Why You’ll Love this Chicken Katsu Recipe:
- Super Crispy Chicken: Made with panko breadcrumbs, the coating is light with the most satisfying crunch!
- An easy tonkatsu sauce: The chicken is drizzled with a sweet, salty and savory sauce, utterly addictive!
- Quick and Easy: This all comes together in less than 30 mins, perfect for a busy weeknight or quick lunch!
Ditch the take out! You’ll be amazed at how easily this restaurant quality chicken katsu comes together, mainly using pantry staples! The family will love this.
How to Make Chicken Katsu
Be sure to see the recipe card below for full ingredients & instructions!
- In a medium bowl, whisk together your tonkatsu ingredients.
- Coat your sliced chicken with flour, egg and breadcrumbs.
- Cook your chicken in batches, in a skillet.
- 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! Thin-sliced chicken breasts are a great shortcut to cutting the breasts yourself.
Yes, you can bake chicken katsu, but it may be less crispy. I 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.
If you’ve never tried chicken katsu, you have to give this recipe a go, so easy and so yummy!
Store leftover chicken katsu in an airtight container in the refrigerator for up to 3 days. Store leftover tonkatsu sauce in an airtight container in the refrigerator for up to 1 month.
Freeze leftover chicken katsu in an airtight container for up to 3 months. I do not recommend freezing tonkatsu sauce.
- You can find bottled tonkatsu sauce at most Asian grocery stores.
- Store-bought plum sauce or Japanese BBQ sauce are also great substitutes.
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.
Cook this much loved Japanese chicken recipe and you won’t regret! Sweet, savory with amazing textures, this chicken katsu is perfect for lunch or dinner. Whipped up in less than 30 mins, pure comfort food that’s perfect for the end of a busy day!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Chicken Katsu Recipe
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
- Instant-Read Thermometer Optional
- 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.
- Tip: 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.
- Storage: Store chicken katsu in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Store leftover tonkatsu sauce in an airtight container in the refrigerator for up to 1 month.
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