Chicken Katsu

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!


  • 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


  1. Start by pounding each chicken thigh to 1/2 inch thickness. Sprinkle each chicken thigh with salt and pepper.
  2. Add flour to a small shallow bowl.
  3. Whisk egg and add to a small shallow bowl.
  4. Add panko breadcrumb to a small shallow bowl.
  5. Starting with the flour dredge chicken one at a time then into the egg then into the panko breadcrumbs until fully coated.
  6. 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.
  7. Place chicken on a plate lined with paper towels and allow the chicken to rest for 2 minutes before slicing.
  8. Serve immediately with white rice, tonkatsu sauce, green onions and sesame seeds for garnish, if desired.
Course: Main Course
Cuisine: Japanese
Keyword: Chicken Katsu