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.