Awesome Chicken Katsu is a crisp, breaded chicken breast coated with panko and lightly fried until the crust turns golden brown. It’s a light, savory Japanese-style dish that’s quick to make and perfect for weeknights or feeding a crowd.
Chicken cooks fast and is easy to prepare. If you enjoy simple chicken dinners, try other favorites like Skinny Slow Cooker Kung Pao Chicken, Easy Teriyaki Chicken Casserole, or Best Bourbon Chicken.
Chicken Katsu
Prepared to be wowed — this Chicken Katsu is incredibly tasty. The exterior is lightly breaded and crisp while the inside stays tender and juicy. Originating from Japanese restaurants and popularized across Japan and Hawaii, this fried cutlet has become a family favorite for its combination of crunch and flavor.
It takes only minutes to cook on each side, making it ideal for busy evenings or large gatherings. Serve with rice, shredded cabbage, or a simple salad for a complete meal. This recipe is easy to follow and likely to become a go-to in your rotation.
What you need to make Chicken Katsu
- Oil: For frying the cutlets.
- Chicken: Large chicken breasts, halved and flattened.
- Salt and Pepper: To season.
- Flour: For the first coating.
- Eggs: Beaten, to help the panko adhere.
- Panko: Japanese breadcrumbs that give a light, crunchy coating.
- Tonkatsu Sauce: Available at many grocery stores; hibachi or a similar savory sauce works too.
- Green Onions: Thinly sliced for garnish; sesame seeds are optional.
How to make Chicken Katsu
- Prepare the chicken: Slice each large chicken breast in half lengthwise and pound to about 1/4-inch thickness so they cook evenly. Preheat a large skillet with oil over medium-high heat.
- Coat the chicken: Set up three shallow bowls: one with flour (seasoned with salt and pepper), one with beaten eggs, and one with panko. Dredge each piece first in flour, then the egg, and finally press into the panko to fully coat.
- Fry the chicken: Fry the breaded cutlets in the hot oil for 3–4 minutes per side, or until golden brown and cooked through. Drain briefly on paper towels if desired, then slice and serve with tonkatsu sauce, green onions, and sesame seeds.
Tips for making Katsu Chicken
- Pound evenly: Flatten chicken to an even thickness so it cooks uniformly and stays juicy.
- Avoid clumping: If you’re coating several pieces, start with smaller amounts of flour, egg, and panko and refresh them as needed to keep coatings dry and even.
- Panko alternatives: If you don’t have panko, regular breadcrumbs will work, though the texture will be slightly different.
- Protein swap: This method also works with pork cutlets for traditional tonkatsu.
- Serving suggestions: Serve with jasmine rice, a crisp side salad, or shredded cabbage slaw to balance the richness.
How to Store Chicken
- Make ahead: Cooked Chicken Katsu holds well for meal prep. Cool, slice into strips, and store in airtight containers in the refrigerator for up to one week.
- Freezing: Fully cooked cutlets can be frozen. Cool completely, place in a freezer bag flat, and freeze for up to one month. Reheat from frozen—baking or pan-frying helps maintain the crisp crust.
- Reheating: For best texture, reheat in a 425°F oven for about 12–15 minutes or until warmed through. In a microwave, heat in short increments, flipping between intervals, though the crust will soften.
More chicken recipes to try
- Chicken Adobo
- One Pan Chili Lime Chicken and Rice
- Slow Cooker Brown Sugar Balsamic Chicken and Vegetables
- Chicken Parmesan Casserole
- Roasted Honey Garlic Butter Chicken
Awesome Chicken Katsu
Ingredients
- oil for frying
- 2 large chicken breasts
- salt and pepper to taste
- 2 cups all-purpose flour
- 3 beaten eggs
- 2 cups panko
- tonkatsu sauce for serving
- sliced green onions and sesame seeds
Instructions
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In a large skillet preheat oil for frying to medium-high heat. Slice the 2 large chicken breasts in half lengthwise and pound to a quarter-inch thickness.
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In three separate bowls add 2 cups all-purpose flour, 3 beaten eggs, and 2 cups panko. Coat the chicken in flour, dredge in the egg, and press into the panko to fully coat.
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Fry the chicken in the hot oil for about 3–4 minutes per side or until golden brown and cooked through. Serve with tonkatsu sauce, sliced green onions, and sesame seeds.
Video
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.