This crispy chicken katsu is my go-to when I want something crunchy, juicy, and downright comforting. With its golden Panko crust and tender chicken center, it’s a Japanese classic that’s incredibly easy to make at home. Served with a side of rice and katsu sauce, this dish satisfies every time.
Why You’ll Love This Recipe
I love this recipe because it turns simple ingredients into something seriously satisfying. The chicken is moist and flavorful inside, while the outer crust is perfectly crisp thanks to Panko breadcrumbs. It’s quick to prepare, easy to fry, and makes me feel like I’m enjoying a meal from my favorite Japanese spot—without ever leaving my kitchen. I usually pair it with shredded cabbage and steamed rice for a full experience.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Salt and pepper
- All-purpose flour
- Eggs
- Panko breadcrumbs
- Oil for frying (like vegetable or canola oil)
- Cooked rice (for serving)
- Tonkatsu sauce or homemade katsu sauce
- Optional: shredded cabbage, lemon wedges
directions
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I start by flattening the chicken with a meat mallet or rolling pin to an even thickness—this helps it cook evenly and stay juicy.
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I season the chicken on both sides with salt and pepper.
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I set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with Panko breadcrumbs.
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I coat each chicken piece first in flour, then in egg, and finally in Panko, pressing gently to help the crumbs stick.
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I heat about ½ inch of oil in a skillet over medium heat. Once it’s hot (about 350°F), I fry the chicken for 3–4 minutes per side, or until golden brown and fully cooked.
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I transfer the chicken to a wire rack or paper towel-lined plate to drain.
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I slice the katsu into strips and serve it over rice with tonkatsu sauce drizzled on top or on the side. A scoop of cabbage salad finishes the meal perfectly.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
Sometimes I swap the chicken to make a classic tonkatsu, or use tofu or eggplant for a vegetarian version. I also love adding a bit of garlic powder or cayenne to the flour for extra flavor. When I want something extra crispy, I double-dip the chicken in the egg and Panko before frying. For a lighter version, I’ve also baked it or used the air fryer with great results.
storage/reheating
I store leftover katsu in an airtight container in the fridge for up to 3 days. To reheat, I pop it in the oven or air fryer at 375°F until it’s hot and crispy again—about 8–10 minutes. I avoid the microwave since it makes the crust soggy. If freezing, I cool the cooked katsu completely, wrap it well, and freeze it for up to 2 months. I reheat straight from frozen in the oven.
FAQs
Can I bake chicken katsu instead of frying it?
Yes, I bake it at 400°F on a wire rack for 20–25 minutes, flipping halfway. It’s not quite as crispy as frying, but still delicious.
What is tonkatsu sauce made of?
I use a store-bought version, but I sometimes mix ketchup, Worcestershire sauce, soy sauce, and sugar for a quick homemade alternative.
Can I use chicken thighs instead of breasts?
Absolutely. I actually prefer thighs sometimes because they stay extra juicy and flavorful.
How do I keep the breading from falling off?
I make sure to press the Panko firmly onto the chicken and let the coated pieces rest for a few minutes before frying. That helps it stick better.
What should I serve with chicken katsu?
I usually go with steamed rice, shredded cabbage, and maybe a bowl of miso soup. Pickled veggies also add a nice touch.
Conclusion
Crispy chicken katsu is a simple, satisfying dish that brings bold flavor and serious crunch to the table. I love how quick it is to make and how easily it turns a few pantry staples into something special. Whether I’m making dinner for the family or just treating myself, this is one comfort food I always come back to.
Print
Crispy Chicken Katsu: Crunchy & Delicious Japanese Comfort Food
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Frying, Stovetop
- Cuisine: Japanese
- Diet: Gluten Free
Description
This crispy chicken katsu is a Japanese comfort food favorite featuring juicy chicken coated in a golden Panko crust. Quick to make and ultra-satisfying, it’s served over rice with katsu sauce and pairs perfectly with shredded cabbage for a crunchy, flavorful meal at home.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Panko breadcrumbs
- Oil for frying (vegetable or canola oil)
- Cooked white rice (for serving)
- Tonkatsu sauce or homemade katsu sauce
- Optional: shredded cabbage, lemon wedges for serving
Instructions
- Flatten the chicken to an even thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with Panko breadcrumbs.
- Dredge each piece of chicken in flour, then egg, then Panko. Press gently to help the crumbs adhere.
- In a large skillet, heat 1/2 inch of oil over medium heat to 350°F.
- Fry chicken for 3–4 minutes per side, or until golden brown and cooked through.
- Transfer to a paper towel-lined plate or wire rack to drain excess oil.
- Slice the katsu into strips. Serve over rice with tonkatsu sauce and shredded cabbage.
Notes
- Use chicken thighs for extra juiciness.
- Double-dip in egg and Panko for a crunchier crust.
- Add garlic powder or cayenne to the flour for extra flavor.
- Bake at 400°F on a wire rack for 20–25 minutes as a lighter option.
- Air fryer method: cook at 375°F for 12–14 minutes, flipping halfway.
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