Description

Chicken katsu is the ultimate comfort food—crispy, golden-brown breaded chicken that’s juicy on the inside and crunchy on the outside. It’s a beloved dish in Japan, often served with a rich and tangy tonkatsu sauce, shredded cabbage, and steamed rice. Whether you’re making it for a quick weeknight dinner or a special occasion, this easy chicken katsu recipe will become a staple in your home.

I first discovered chicken katsu at a small Japanese restaurant tucked away in the city. The first bite was life-changing—crispy, savory, and incredibly satisfying. It was served with warm rice, fresh cabbage slaw, and a side of miso soup. Ever since then, I’ve been making it at home, perfecting the crispy panko coating to recreate that authentic crunch.

The best part? You don’t need a deep fryer or fancy equipment to make it! With just a few simple ingredients, you can achieve that restaurant-quality crispiness right in your kitchen.

Ingredients

Scale

2 boneless, skinless chicken breasts
½ teaspoon salt
¼ teaspoon black pepper
½ cup all-purpose flour
2 large eggs
1 tablespoon milk
1 ½ cups panko breadcrumbs
½ teaspoon garlic powder (optional, for extra flavor)
½ teaspoon paprika (optional, for a hint of warmth)
Vegetable oil, for frying

Instructions

Step 1: Prepare the Chicken

Start by placing the chicken breasts on a cutting board. If they are thick, carefully slice them in half horizontally to create thinner cutlets. This ensures even cooking and a better breading-to-chicken ratio.

Using a meat mallet or rolling pin, gently pound the chicken to about ½-inch thickness. This step helps tenderize the meat and ensures even frying.

Step 2: Set Up the Breading Station

Season both sides of the chicken with salt and black pepper.

Prepare three shallow bowls:

Flour Bowl – Place the all-purpose flour in the first bowl.
Egg Mixture Bowl – Whisk together the eggs and milk in the second bowl.
Breadcrumb Bowl – Mix the panko breadcrumbs with garlic powder and paprika in the third bowl.

Step 3: Coat the Chicken

One by one, dredge each chicken piece in flour, shaking off the excess. Next, dip it into the egg mixture, ensuring it’s fully coated. Finally, press it firmly into the panko breadcrumbs, making sure it’s evenly covered for that perfect crunch.

For extra crispiness, gently press the breadcrumbs onto the chicken so they adhere well.

Step 4: Fry the Chicken

Heat about ½ inch of vegetable oil in a large skillet over medium heat. To test if the oil is ready, drop in a few breadcrumbs—if they sizzle and float, it’s time to fry!

Carefully place the breaded chicken in the hot oil. Fry for 3-4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan to maintain the oil temperature and ensure even cooking.

Once fully cooked (the internal temperature should reach 165°F or 75°C), transfer the chicken to a wire rack or a plate lined with paper towels to drain excess oil.

Step 5: Slice & Serve

Let the chicken rest for a minute before slicing it into strips. This keeps the juices inside, making every bite tender and flavorful.

Serve your crispy chicken katsu with steamed rice, shredded cabbage, and a drizzle of tonkatsu sauce. You can also enjoy it as part of a katsu curry or in a sandwich for a delicious twist.

Notes

Extra Crispy Tip – Double coat the chicken by dipping it in egg and panko twice.
Homemade Tonkatsu Sauce – Mix ketchup, Worcestershire sauce, soy sauce, and sugar.
Best Oil for Frying – Use neutral oils like vegetable or canola for a clean taste.
Thin Cutlets Cook Better – Pound chicken to ½-inch thickness for even cooking.
Rest Before Slicing – Keeps the chicken juicy and tender.
Reheat for Crispiness – Use an oven (375°F for 10 min) or air fryer (350°F for 5-7 min); avoid microwaving.
Add Spice – Mix cayenne or chili powder into the panko for a kick.
Serving Ideas – Enjoy with rice, shredded cabbage, in a sandwich, or with Japanese curry.