Chicken katsu is one of those Japanese restaurant dishes that feels impossible to replicate at home–until you try this recipe. I coat juicy chicken breasts in crispy Panko breadcrumbs, fry them until golden, and pair them with a sweet-savory tonkatsu sauce that you can whip up with pantry staples. My easy chicken katsu recipe skips complicated steps while still delivering the crunchy, flavorful cutlets you’d expect from your favorite Japanese spot. It’s family-friendly, quick enough for a weeknight, and honestly, one of the most fun chicken dinners you’ll ever make.
Crispy Katsu Chicken with Easy Tonkatsu Sauce
If you’re new to katsu chicken, it’s a classic Japanese comfort food made by pounding chicken into thin cutlets, dredging them in flour, egg, and Panko, then frying until shatteringly crisp. The secret is in the breadcrumbs: Panko’s larger, irregular flakes create a light, crunchy coating that’s impossible to get with standard Italian breadcrumbs.
This Japanese chicken katsu is so delicious served with shredded cabbage, steamed rice, and of course, plenty of tonkatsu sauce for dipping. Instead of hunting down specialty condiments, I created my shortcut tonkatsu sauce using ketchup, Worcestershire, oyster sauce, and a touch of sugar. It nails that tangy-sweet flavor without an extra grocery run.
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Double-Fry for Extra Crispiness
My easy chicken katsu recipe only needs a single fry to get beautifully golden and crunchy. But if you want to take it one step further, try the restaurant trick of double-frying. First, fry at about 325°F to cook the chicken through and set the breading. Then, after a brief rest, return it to hotter oil (around 350–360°F) for a quick second fry. This extra step drives out excess oil and creates that shatteringly crisp crust you’ll recognize from Japanese chicken katsu in restaurants.
Easy Chicken Katsu Recipe
Equipment
- Cast Iron Skillet
- Instant-Read Thermometer (optional)
Ingredients
For Easy Tonkatsu Sauce:
- 6 tablespoons ketchup
- 7 tablespoons Worcestershire sauce
- 3 tablespoons oyster sauce
- 1 tablespoon granulated sugar
For Katsu 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)
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
- You can find bottled tonkatsu sauce at most Asian grocery stores, but 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Fried Chicken Katsu Step by Step
Make the Shortcut Tonkatsu Sauce: 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 aside.
Cut the Chicken: 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 the remaining chicken breasts. Serve hot with tonkatsu sauce.
How to Store, Freeze, and Reheat
Store leftover chicken katsu in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating 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.
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