Chicken Katsu
This easy Chicken Katsu recipe features crispy panko-crusted chicken cutlets fried until golden brown and juicy. Perfect served with rice, shredded cabbage, and tonkatsu sauce, this Japanese-inspired dinner is quick, crunchy, and better than takeout.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Frying
- Cuisine: Japanese-Inspired
Ingredients
- 4 boneless skinless chicken breasts or chicken thighs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- Vegetable oil, for frying
- 4 cups cooked white rice
- 2 cups shredded cabbage
- Tonkatsu sauce or ketchup-based sauce, for serving
Instructions
- Slice the chicken breasts horizontally if thick, then gently pound them to an even thickness.
- Season both sides of the chicken with salt and black pepper.
- Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each piece of chicken in flour, shaking off the excess.
- Dip the chicken into the beaten eggs, then coat thoroughly with panko breadcrumbs, pressing lightly to help the crumbs adhere.
- Heat about ½ inch of vegetable oil in a large skillet over medium heat.
- Fry the chicken for 3–4 minutes per side, or until golden brown and fully cooked through.
- Transfer the cooked chicken to a paper towel-lined plate or wire rack to drain excess oil.
- Slice the chicken into strips.
- Serve over cooked rice with shredded cabbage and drizzle with tonkatsu sauce.
Notes
- Chicken thighs provide extra juicy and flavorful results.
- For a lighter version, bake or air fry the chicken instead of frying.
- Add sesame seeds or Japanese seasoning to the panko for extra flavor.
- To keep the coating crispy, place cooked chicken on a wire rack instead of stacking pieces.
- Chicken Katsu pairs perfectly with Japanese curry for Chicken Katsu Curry.
Find it online: https://cookibly.com/chicken-katsu/
