Crispy on the outside, juicy on the inside—this Japanese Chicken Katsu recipe is a must-try! Made with thin, tender chicken cutlets coated in crunchy panko breadcrumbs and pan-fried to golden perfection, it’s a simple dish packed with satisfying flavor. Serve with tonkatsu sauce, shredded cabbage, and steamed rice for an easy Japanese-style dinner that beats takeout.
⭐ Why This Recipe Works
✔ Double-dredge technique for extra crunch
✔ Perfect oil temperature (no soggy katsu!)
✔ Includes homemade tonkatsu sauce
Yields: 2 servings
Prep time: 20 minutes
Cook time: 15 minutes
Ingredients:
- 2 boneless, skinless chicken breasts (about 6-8 ounces each)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- 1 cup panko breadcrumbs (Japanese breadcrumbs)
- Vegetable oil or other neutral oil, for frying
- Optional garnishes: shredded cabbage, lemon wedges, tonkatsu sauce
Equipment:
- Cutting board
- Sharp knife
- 3 shallow dishes or plates
- Fork
- Large skillet or frying pan
- Tongs
- Wire rack or paper towels
Instructions
Step 1: Prepare the Chicken
- Place each chicken breast on a cutting board. Using a sharp knife, slice horizontally through the center of each breast, stopping before you cut all the way through. Open it up like a butterfly.
Step 2: Flatten the Chicken (Optional but Recommended)
- Place the butterflied chicken breasts between two pieces of plastic wrap or in a resealable plastic bag. Gently pound the chicken with the flat side of a meat mallet or a heavy pan until it is about 1/4-inch thick and even in thickness. This helps it cook evenly.
Step 3: Set up the Breading Station
Set up three shallow dishes or plates.
- In the first dish, whisk together the flour, salt, and pepper.
- In the second dish, beat the egg with a fork until the yolk and white are fully combined.
- In the third dish, spread the panko breadcrumbs in an even layer.
Step 4: Bread the Chicken
- Take one piece of chicken and dredge it thoroughly in the flour mixture, making sure both sides are coated and shaking off any excess.
- Next, dip the flour-coated chicken into the beaten egg, ensuring it is fully coated. Let any excess egg drip off.
- Finally, press the egg-coated chicken firmly into the panko breadcrumbs, making sure both sides are completely covered and the breadcrumbs adhere well.
- Repeat the breading process for the remaining chicken breast.
Step 5: Fry the Chicken
- Pour about 1/2 inch of vegetable oil into a large skillet or frying pan. Heat the oil over medium-high heat until it reaches about 325-350°F (160-175°C). You can test the oil by dropping a few panko breadcrumbs into it; they should sizzle and turn golden brown within a few seconds.
- Carefully place the breaded chicken breasts into the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes per side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Step 6: Drain the Chicken
Once the chicken is golden brown and cooked through, carefully remove it from the skillet using tongs and place it on a wire rack or paper towels to drain excess oil.
Step 7: Serve
Slice the chicken katsu into strips or serve whole. Serve immediately with shredded cabbage, lemon wedges, and tonkatsu sauce for dipping.
💡 Japanese Kitchen Secrets
✔ Extra crunch: Add 10% corn flakes to panko
✔ No deep fryer? Shallow fry in ½” oil, flipping once
✔ Healthier version: Air fry at 400°F for 12 mins
🍽️ Serving Style
- With miso soup and pickles
- Katsu sando (as a sandwich)
- Curry katsu (with Japanese curry sauce)
🌡️ Storage
- Fridge: 2 days (reheat in oven to crisp)
- Freeze: 1 month (before frying or after cooking)
📊 Nutrition (Per Serving)
Calories: 580 | Protein: 42g | Carbs: 45g
Enjoy your delicious homemade Japanese Chicken Katsu!
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