Go Back
Ash Tyrrell

Chicken Katsu Recipe

If there's one dish that instantly won me over when I first made it at home, it’s chicken katsu! Imagine beautifully golden and crispy chicken cutlets paired with a sweet and tangy tonkatsu sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 4 skinless boneless chicken breasts (pounded to ½ inch thickness)
  • Salt and pepper to taste
  • 2 tablespoons all-purpose flour
  • 1 egg beaten
  • 1 cup panko breadcrumbs
  • 1 cup oil for frying vegetable or canola

Method
 

  1. Start by pounding your chicken breasts to about ½ inch thickness. This ensures they cook evenly while staying juicy. Lightly season both sides with salt and pepper. The simple seasoning adds depth without overpowering the dish.
  2. Prepare three shallow bowls. Fill one with flour, one with the beaten egg, and the last with panko breadcrumbs. Working one piece at a time, coat each chicken breast in flour, ensuring it’s fully dusted. Shake off the excess before dipping it into the egg mixture. Finally, press the chicken firmly into the panko breadcrumbs to coat both sides evenly.
  3. Heat oil in a large skillet over medium-high heat. Once the oil is hot (but not smoking), lay the breaded chicken gently into the pan. Fry for about 3 to 4 minutes per side, or until the coating turns a beautiful golden brown. Resist the urge to overcrowd the pan, as it can lower the oil temperature and make the chicken soggy.
  4. Remove the cooked chicken from the skillet using tongs and place it on a paper towel-lined plate. This helps absorb excess oil without compromising that crisp coating. Allow the chicken to rest for a minute before serving.

Notes

  • Use chicken thighs instead of breasts for a juicier, richer flavor.
  • For the crispiest texture, chill the breaded chicken in the refrigerator for 10 minutes before frying.
  • Always test a small panko crumb in the oil to ensure it’s at the right frying temperature (it should sizzle but not burn).
  • Keep your coating intact by pressing the panko firmly into the chicken during breading.
  • If you’re frying multiple batches, maintain the oil temperature by giving the pan a minute to reheat between batches.