This Chicken Katsu is just as good at the takeout version maybe even better! We bread chicken cutlets then deep fry them until golden brown and CRISPY! Serve over a bed of white rice and Tonkatsu sauce! Skip the takeout and make this delicious homemade chicken Katsu instead!

Chicken Katsu served with tonkastu sauce over white rice with green onion and sesame seeds.

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    Before you get started / Kelley’s tips

    • Pound Out the Chicken. Make sure to pound out each chicken breast to ensure that it cooks evenly and stays moist.
    • Don’t Overcrowd the Pan. I try to fry one or two cutlets at a time to ensure that it gets crispy and golden brown, and they don’t stick together. This also helps to control the temperature of the oil.
    • Use one hand for dry ingredients and the other hand for wet ingredients while breading your chicken. This helps to keep your hands as clean as possible and not have breading caked on your hands.
    • Substitute Pork Cutlets. Pork cutlets can be substituted for the chicken if you have them on hand.

    Ingredients

    • Chicken: I used boneless, skinless chicken thighs for this homemade chicken Katsu recipe, but you could also use boneless, skinless chicken breasts if you prefer white meat. Either way, pound the chicken with a meat tenderizer to get them to an even thickness. This will ensure they cook evenly and stay juicy.
    • Flour: I use all-purpose flour to coat the chicken before adding the egg and then the breadcrumbs. This helps the breading stick well to the chicken.
    • Egg: The egg binds the breadcrumbs to the chicken.
    • Panko breadcrumbs: This is what gives the chicken cutlets their crispy breaded exterior. It’s lighter than traditional flour breading, which works well with the Asian flavors.
    • Tonkatsu sauce: You can get Tonkastu Sauce at an Asian grocery store or make your own version at home.
    • Oil: You’ll need oil to deep fry the chicken. Peanut oil is great for deep frying, but you can also use vegetable oil or a healthier oil like olive oil.

    How To Make The Crispiest Chicken Katsu

    1. Prepare the Chicken: Start by pounding each chicken thigh to 1/2 inch thickness. Sprinkle each chicken thigh with salt and pepper.
    Seasoning chicken thighs with salt and pepper.
    1. Prepare the Breading: Add flour to a small shallow bowl. Whisk egg and add to a small shallow bowl. Add panko breadcrumb to a small shallow bowl.
    2. Bread the Chicken: Starting with the flour dredge chicken one at a time then into the egg then into the panko breadcrumbs until fully coated.
    Breading ingredients (flour, egg and breadcrumbs) in glass containers.
    1. Fry the Chicken: Heat a large pot with oil (at least 2 inches deep) to 350 degrees. When the oil is hot add in chicken one or two at a time and cook them for 3-4 minutes on each side or until fully cooked.
    Deep fried chicken cutlet in oil with tongs.
    1. Allow the Chicken to Rest: Place chicken on a plate lined with paper towels and allow the chicken to rest for 2 minutes before slicing.
    Slicing fried chicken cutlet on cutting board with a knife and fork.
    1. Serve Immediately with white rice, tonkatsu sauce, green onions and sesame seeds for garnish, if desired.
    Crispy chicken cutlets in a white bowl over rice topped with sesame seeds and green onions.

    What to Serve with Chicken Katsu

    Frequently Asked Questions

    How do I store leftover chicken katsu?

    This homemade chicken Katsu is best enjoyed fresh while it’s hot and crispy, but you can store any cooled leftover chicken and rice in separate containers in the fridge for up to 4 days. (Rice will last longer if stored separately.)

    What is chicken katsu made of?

    Katsu, a common breaded cutlet dish in Japan, is frequently made with either chicken or pork. To make the chicken version, boneless chicken breasts are thinly pounded, dipped in flour, egg, and panko, and then deep-fried till golden brown. This creates an enticing crunchy shell that surrounds the deliciously tender meat inside.

    Why is it called chicken katsu?

    Katsu is the shortened version of the Japanese word “katsuretsu” which means “cutlet”

    What is the difference between chicken katsu and chicken cutlet?

    The main differences between chicken katsu and Western-style chicken cutlet (also known as chicken schnitzel) are that chicken katsu does not tenderize the chicken meat by pounding it, it uses panko breadcrumbs, and it is deep-fried rather than shallow-fried.

    Can I serve this with any other sauce?

    Yes! One of my favorite ways to serve this is with a curry! One of our favorite local ramen places makes a chicken katsu curry and it is fantastic! Simply make this chicken then serve it with a curry sauce!

    Sliced chicken katsu on a bed of white rice next to veggies.

    More Easy Chicken Recipes to Try

    Recipe

    Chicken Katsu

    3.67 from 3 votes
    This Chicken Katsu is just as good at the takeout version maybe even better! We bread chicken cutlets then deep fry them until golden brown and crispy! Serve over a bed of white rice and Tonkatsu sauce! Skip the takeout and make this delicious homemade chicken Katsu instead!
    Author: Kelley Simmons
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Serves 4
    Rate Print

    Email this Recipe

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      Ingredients 

      Instructions

      • Start by pounding each chicken thigh to 1/2 inch thickness. Sprinkle each chicken thigh with salt and pepper.
      • Add flour to a small shallow bowl. Whisk egg and add to a small shallow bowl. Add panko breadcrumb to a small shallow bowl.
        Starting with the flour dredge chicken one at a time then into the egg then into the panko breadcrumbs until fully coated.
      • Heat a large pot with oil at least 2 inches high to 350 degrees. When the oil is hot add in chicken one or two at a time and cook for 3-4 minutes on each side or until fully cooked.
      • Place chicken on a plate lined with paper towels and allow the chicken to rest for 2 minutes before slicing.
      • Serve immediately with white rice, tonkatsu sauce, green onions and sesame seeds for garnish, if desired.

      Nutrition Information

      Calories: 335kcalCarbohydrates: 22gProtein: 38gFat: 9gSaturated Fat: 2gCholesterol: 203mgSodium: 332mgPotassium: 476mgFiber: 1gSugar: 1gVitamin A: 100IUCalcium: 63mgIron: 3mg

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