Crispy Chicken Katsu
Chicken katsu is a Japanese chicken cutlet coated in panko breadcrumbs and fried until shatteringly crisp. It is served sliced over rice with shredded cabbage and a sweet, tangy katsu sauce.
- 35 minTotal time
- 4Servings
- 560kcal / serving
- 48 gProtein
The chicken is pounded thin so it cooks in minutes, and shallow frying keeps the cleanup simple. The sauce takes one minute and uses pantry ingredients.
The science: why this works
- Pounding the breast to an even thickness lets it cook quickly while the crust browns.
- Flour, egg and panko build three layers that stick together and fry up crunchy.
- Panko is airy and coarse, so it stays crisp longer than fine breadcrumbs.
- Frying at 350°F (175°C) crisps the crust quickly without soaking up oil.
- Draining on a rack keeps the bottom from steaming and turning soggy.
Three-step breading
Flour dries the surface so egg can cling, and the egg acts as glue for the panko. Skipping a step weakens the bond and the crust slides off. Press the crumbs firmly so they fuse to the chicken during frying.
Learn: Why frying oil must stay hot →Oil temperature
If oil is too cool, the crust soaks it up and turns greasy. If too hot, the outside burns before the chicken is cooked. Around 350°F (175°C) quickly dries and browns the crumbs while the thin cutlet finishes cooking.
Learn: Why frying oil must stay hot →Texture contrast
Crunchy crust, juicy meat and crisp raw cabbage keep each bite interesting. The cool, fresh cabbage and tangy sauce also cut the richness of the fried chicken, making the whole plate feel balanced and keeping you reaching for another bite.
Learn: Crunch against creamy →Crispy Chicken Katsu
35 min · 4 servings · Japanese · Main course
Ingredients
Makes 4 servings
- 4boneless, skinless chicken breasts (about 700 g total)
- 1 tspkosher salt
- ½ tspblack pepper
- 120 mlall-purpose flour
- 2eggs, beaten
- 480 mlpanko breadcrumbs
- 240 mlneutral oil, for shallow frying
- 3 tbspketchup
- 2 tbspWorcestershire sauce
- 1 tbspsoy sauce
- 1 tspsugar
- 1 tspDijon mustard
- ½ headcabbage, finely shredded
Method
Tips for the best result
- Use one hand for the dry dishes and one for the egg to avoid clumpy fingers.
- Fry in batches so the oil stays hot.
- Cut the cutlets just before serving to keep the crust crisp.
Mistakes to avoid
- Skipping the pounding leaves the thick part undercooked, so even the cutlets out.
- Frying in oil that is too cool makes greasy crust, so check the temperature.
- Putting cutlets on a plate to drain steams the bottom, so use a wire rack.
Variations and swaps
- Bake at 425°F (220°C) on an oiled rack for 18 to 20 minutes, flipping once.
- Serve with Japanese curry sauce for katsu curry.
- Use pork cutlets for tonkatsu and fry 3 to 4 minutes per side to 145°F (63°C).
- Swap chicken breast for boneless thighs and fry 4 to 5 minutes per side.
- Swap panko for crushed cornflakes if you do not have it.
- Swap store-bought tonkatsu sauce for the homemade sauce to save time.
Storing and reheating
Refrigerate within 2 hours and eat within 3 to 4 days. Reheat in a 400°F (200°C) oven or air fryer for 8 to 10 minutes until crisp and 165°F (74°C).
Crispy Chicken Katsu: questions
What is the difference between chicken katsu and fried chicken?
Katsu is a thin cutlet coated in panko and shallow fried, giving a light, very crisp crust. Fried chicken is usually bone-in and coated in seasoned flour.
Can you bake chicken katsu?
Yes. Bake at 425°F (220°C) on an oiled rack for 18 to 20 minutes, flipping once. Toasting the panko in a little oil first helps browning.
What is katsu sauce made of?
Ketchup, Worcestershire sauce, soy sauce, sugar and a little mustard. It is sweet, tangy and savory.
What do you serve with chicken katsu?
Steamed rice and shredded cabbage are traditional. Japanese curry, miso soup and pickles also work well.
How do you keep katsu crispy?
Fry at 350°F (175°C), drain on a rack and slice just before serving. Do not stack the hot cutlets on top of each other.
