Fried Chicken Katsu Recipe

4.34 from 3 votes

These ultra-crispy panko-breaded chicken cutlets are fried up then served with my shortcut Tonkatsu sauce for a quick weeknight dinner!

Prep Time10

Cook Time15

Total Time25

Course: Dinner, lunch

Cuisine: asian, Japanese

Servings:

Calories: 547kcal

Author: Becky Hardin

Equipment

Cast Iron Skillet
Instant-Read Thermometer optional

Ingredients

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***

Easy Tonkatsu Sauce:

6 tablespoons ketchup
7 tablespoons Worcestershire sauce
3 tablespoons oyster sauce
1 tablespoon granulated sugar

Instructions

Prep:

Line a plate with paper towels. Set aside.

You will use this while frying the cutlets.

In a medium bowl, whisk together the tonkatsu sauce ingredients. Set aside.
6 tablespoons ketchup, 7 tablespoons Worcestershire sauce, 3 tablespoons oyster sauce, 1 tablespoon granulated sugar
Slice each chicken breast in half lengthwise, with the knife parallel to your work surface, to create 4 thin cutlets.
2 boneless, skinless chicken breasts
Season both sides of each cutlet with salt and pepper.
½ teaspoon kosher salt, ¼ teaspoon ground black pepper

Dredge:

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.
Dredge in the eggs, letting any excess drip off.
Finally, fully coat the chicken in Panko. Let it rest while the oil heats up.

Fry:

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 cutlets into the oil, and fry about 2 minutes per side; until golden and 165°F internally. Transfer to the prepared plate and repeat with remaining cutlets.

Be careful not to over-crowd the pan. Fry 1-2 cutlets at a time, depending on the size of your pan.

Serve cutlets hot with the tonkatsu sauce.

Video

Notes

*We will be cutting these in half. You can buy 4 thinly-sliced breasts or cutlets instead.

**Panko is the only way to get the light, flakey crunch that makes this dish so good. Unsweetened cornflakes are a decent substitute. You can use regular breadcrumbs if that's all you have available.

***Be sure to use a high smoke point oil for frying -- like vegetable or canola oil.

Becky's Top Tips:

Use a large, deep-sided skillet or dutch oven for this recipe.
For best results, let the chicken sit out for 20-30 minutes before frying. This helps it cook through more evenly, and prevents cooling the oil.
Be sure to shake off any excess while dredging. Thick layers of flour, egg, or breadcrumbs can create a soggy crust.
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.
You can use a bottle of Tonkatsu sauce instead of making your own.

Baking Instructions: I recommend toasting the breadcrumbs before dredging the chicken. Then bake at 400°F for 25-30 minutes, flipping halfway through.

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.

Nutrition