Chicken Katsu

Chicken Katsu is a Japanese-style chicken cutlet breaded and fried until golden brown and crispy. It’s typically served with a Tonkastu sauce over white rice and garnished with sliced green onions and sesame seeds. Skip the takeout and make this homemade chicken Katsu instead!

If you love Asian-inspired recipes, then you’ve got to try my Thai grilled chicken and my beef teriyaki noodles!

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

What Makes This Recipe So Good

Homemade chicken Katsu is the perfect weeknight dinner. (No takeout required!) It’s 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 juicy and tender on the inside.

The chicken typically gets served with Tonkastu Sauce. It’s a Japanese sauce that’s tangy, rich and slightly sweet. I also love serving this homemade chicken Katsu with some sliced green onions and sesame seeds.

Key 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, just pound the chicken with a meat tenderizer to get them to an even thickness.
  • 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.
  • Tonkastu Sauce: You can get Tonkastu Sauce at an Asian grocery store of make your own version at home.

How To Make It

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!

a closeup of chicken Katsu served with tonkastu sauce over white rice with green onion and sesame seeds | chefsavvy.com

Tips for Success

  • 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!

Serving Suggestions

a closeup of chicken Katsu served with tonkastu sauce over white rice with green onion and sesame seeds | chefsavvy.com

Storage Instructions

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.)

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Chicken Katsu

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Chicken Katsu. A Japanese Style chicken cutlet breaded and fried until crispy. Served with a Tonkastu sauce over white rice!

Ingredients

  • 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

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 Facts
Chicken Katsu
Amount Per Serving
Calories 335 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 203mg68%
Sodium 332mg14%
Potassium 476mg14%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 1g1%
Protein 38g76%
Vitamin A 100IU2%
Calcium 63mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: Japanese
Keyword: Boneless skinless chicken thighs, Chicken Katsu, Easy Dinner Recipe, Tonkastu Sauce