Chicken Katsu. A Japanese Style chicken cutlet breaded and fried until crispy. Served with a Tonkastu sauce over white rice!
Chicken Katsu is the perfect weeknight dinner. It is super simple to make and tastes amazing! Chicken Katsu is a Japanese style chicken cutlet that is breaded then fried. It comes out super crispy on the outside and perfectly tender on the inside.
The chicken typically gets served with Tonkastu Sauce. It’s a Japanese sauce that’s tangy, rich and slightly sweet. You can get Tonkastu Sauce at an Asian grocery store of make your own version at home.
How to make Chicken Katsu
Just like when making my Chicken Parmesan. I pound out the chicken so it is super thin. This helps the chicken cook evenly and not get dried out. Once the chicken is pounded to 1/2 inch thickness I season the chicken breast with salt and pepper. Next I dredge each cutlet in flour, then egg then panko breadcrumbs.
I fry the chicken one at a time until golden brown. It takes about 3-4 minutes per side. Once the chicken is cooked I let it rest for a couple minutes before slicing into it. This helps the juices redistribute and keeps the chicken juicy. I serve the chicken immediately over white rice with Tonkastu Sauce ontop! I also sprinkle sesame seeds and green onions for garnish!
Tips for making Chicken Katsu
- Make sure to pound out each chicken breast to ensure that it cooks evenly and stays moist.
- Try not to overcrowd pan when frying the chicken. I try to fry one or two cutlets at a time to ensure that it gets crispy, golden brown and doesn’t stick together.
- Pork cutlets can be substituted for the chicken if you have that on hand.
- This chicken goes great with curry sauce!
What to serve with Chicken Katsu
- Sticky Rice, white rice or brown rice
- Cauliflower Rice for a low carb version
- Vegetable Fried Rice
- Japanese Cabbage Salad
- Vegetable Noodle Stir-Fry
- Japanese Cucumber Salad
- Spicy Roasted Garlic Brussels Sprouts
Here are more chicken recipes to try!
- Easy Chicken Marsala
- The BEST Chicken Parmesan
- Easy Chicken Shawarma
- Slow Cooker Honey Garlic Chicken
- Easy One Pan Bourbon Chicken
- Easy Thai Chicken Satay
- 1 1/2 pounds boneless skinless chicken thighs
- salt and pepper
- 1/4 cup all purpose flour
- 1 egg
- 1 1/2 cups panko breadcrumbs
- oil for deep frying
- white rice for serving
- Tonkatsu sauce for serving (you can buy store bought or make your own)
- green onions for garnish if desired
- sesame seeds for garnish if desired
- 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.