Relish in the oriental flavors of Japan with this spectacular Chicken Katsu recipe! This dish is all about delicate, juicy chicken breasts coated in a crunchy panko breadcrumb crust to rip out every bite with unforgettable crunch. It is perfectly seasoned and pan-fried to give it golden perfection, and the chicken is served with a tangy tonkatsu sauce adding an exciting depth of flavor.

It is pretty great paired with steamed rice and fresh cabbage salad. This Chicken Katsu dish would sure shine at dinner gatherings or whenever you craved comfort food. Bring the crispy, savory goodness of Japan into your kitchen and enjoy!

What Is Chicken Katsu?

Katsu is a traditional Japanese dish in which the crunchy fried cutlets are crusted with Panko bread crumbs. Among the most popular variations include chicken katsu (like this recipe) and tonkatsu, which uses pork as the main protein.

How to Make Chicken Katsu Recipe

Here are the ingredients and instructions on how to do it, but let’s get started with the basics for chicken katsu:

Chicken Katsu Ingredients

For this chicken katsu recipe, you will need the following to be able to make it at home:

Chicken: Four skinless, boneless chicken breast halves.

Seasoning: Salt and pepper are used; that is enough.

Flour: All-purpose flour helps to lock in moisture content, add flavor, and help to brown.

Egg: Use to add moisture and help bind Panko to katsu.

Panko: Using Panko breadcrumbs, katsu will develop that crispiness that katsu is known for.

Oil: Choose a neutral-tasting oil with a high smoke point. Canola or vegetable oil are good choices.

How to Store Chicken Katsu Recipe

Use these storage tips to keep your Chicken Katsu fresh and delicious.

Cooling: Make sure that you completely cool your Chicken Katsu at room temperature to avoid formation of moisture, which might make its coating soggy.

Refrigeration: In a tight-fitting container, store the cooled katsu. Keep it in a refrigerator for up to 3 days. For maximum crispiness of the chicken, keep them away from sauces.

Freeze: Chicken Katsu can be frozen if you intend to store it for a longer term. Wrap each piece tightly in plastic wrap and place it in a freezer-safe bag or container. The katsu can last up to 3 months in the freezer.

The microwave: Warm in the oven or air fryer, which will retain the crispy exterior. Bake in a preheated oven at 375°F (190°C) until heated through, about 10-15 minutes. Microwaving will soften the breading.

TIPS

Pound the Chicken: Season the chicken breasts lightly to ½ inch in thickness, for even cooking and tenderness. Pound it until the breast reaches the thickness, to ensure it will be cooked uniformly and juicy.

Seasoning Heavily: It is not necessary to use salt and pepper as ingredients in this recipe. You can coat the chicken or flour with any spice or herb you like.

Use Fresh Panko: Fresh Panko is what yields that crunch best. Old Panko tends to be pretty soggy, which would ruin the dish.
Double-Dip for Extra Crunch: Double-dip for a thicker, crunchier coating. A double-dipping procedure involves flour-dredging the chicken, then eggs, and finally Panko.

Prepare the Oil: Heat the oil to the proper frying temperature, at about 350°F or 175°C. You know it’s ready when a piece of small bread dropped into the oil sizzles and browns quickly.

Don’t Overcrowd the Pan: Fry in batches. Overcrowding causes temperatures in the oil to fall, making the katsu pieces soggy.

Allow excess oil to drip off by placing fried chicken in a wire rack or paper towels and retain the crispiness.

Serve as fresh as possible; Chicken Katsu is served just as freshly cooked. Serve with tonkatsu sauce, steamed rice, shredded cabbage for full meal.

FAQs for Chicken Katsu Recipe

Can I use the chicken thighs instead of breasts? Yes, because you can use the thigh for juicier and flavor options. Just make sure they are boneless and skinless.

Tonkatsu sauce What’s the deal with this? Where do I get it? The maker of tonkatsu, Kikkoman, has described it as “a fruit and vegetable sweet and sour condiment.” It is sweet, sopping wet, and bursting with spices and fruits, vegetables, and spices and can be easily found in Asian grocery stores or the international aisle of most supermarkets.

May I prepare Chicken Katsu ahead of time? Yes. It’s still possible to prepare chicken katsu beforehand, but you best keep it uncooked in the fridge to store or freeze for later frying to keep it crispy.

How do I reheat leftover Chicken Katsu? You can best reheat it using the oven or air fryer. In the oven, you set the preheat to 375°F (190°C), then bake for around 10-15 minutes, or until heated through. Otherwise, you can just microwave it, although beware-the breading’s going to get a bit soft.

What should be served with Chicken Katsu? Chicken Katsu pairs incredibly well with steamed rice, fresh salad, pickled vegetables, and tonkatsu sauce. Change it up a bit and serve over curry instead.

Can Chicken Katsu be gluten-free? Yes! Just replace regular flour by using a gluten-free flour blend and use gluten-free Panko breadcrumbs for the gluten-free version.

What oil is used for frying? Neutral-tasting oils with high smoke point, like canola or vegetable oil, are highly recommended so that your meat products get coated golden and crispy without that awful aftertaste.

For crunchier coating, one can also double-dip in flour, egg, and Panko for a crunchier texture. One may also add a little cornstarch to the flour mix for added crunchiness.