Chicken Katsu Recipe
A crispy chicken katsu recipe featuring panko-breaded, pan-fried chicken cutlets, delivering that classic golden, crunchy exterior found in Japanese restaurants.
Equipment
- meat mallet
- 3 shallow dishes for breading, large skillet
- Tongs
- wire rack
Ingredients
- 4 boneless skinless chicken breasts, pounded to even ½-inch thickness
- Salt and pepper to taste
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1½ cups panko breadcrumbs
- Vegetable oil for frying
- Shredded cabbage for serving
- Tonkatsu sauce for serving
Instructions
Prepare the Chicken and Breading Station
- Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet until evenly flattened to about ½ inch thick. Season both sides generously with salt and pepper.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Bread the Chicken
- Coat each chicken breast in flour, shaking off the excess, then dip into the beaten eggs, allowing any extra to drip away. Press firmly into the panko breadcrumbs, coating both sides thoroughly and pressing gently so the crumbs adhere well.
Fry the Chicken
- Heat about ½ inch of vegetable oil in a large skillet over medium heat, until it reaches around 350°F (175°C). Carefully place the breaded chicken into the hot oil, frying 2 pieces at a time to avoid overcrowding.
- Fry for 3-4 minutes per side, until deeply golden brown and the internal temperature reaches 165°F (74°C). Transfer the cooked cutlets to a wire rack rather than a paper towel-lined plate, which helps keep the bottom crispy instead of steaming it soft.
Slice and Serve
- Let the chicken rest for a couple of minutes, then slice into strips. Serve over rice with shredded cabbage on the side and a generous drizzle of tonkatsu sauce.
Notes
- Pounding the chicken to an even thickness is genuinely important for this recipe, since it ensures the cutlet cooks through evenly without the thinner edges overcooking before the thicker center is done.
- Maintaining a consistent oil temperature throughout frying makes a real difference in the final texture, so keep an eye on it and adjust the heat slightly if the oil starts smoking or the chicken isn't sizzling actively.
- Using a wire rack rather than paper towels to rest the fried chicken helps keep the bottom crispy, since paper towels can trap steam and soften the crust.
- Pressing the panko firmly onto the chicken during breading helps it adhere better and reduces the amount that falls off during frying.
- Leftover chicken katsu keeps in the refrigerator for up to 3 days and reheats well in an oven or air fryer to help restore some crispiness, rather than the microwave, which will soften the coating.