If you love ultra-crispy fried chicken with a light, airy crunch, chicken katsu deserves a permanent spot in your dinner rotation. This Japanese favorite features tender chicken breast coated in flour, egg, and crunchy panko breadcrumbs, then fried until perfectly golden. It’s fast, affordable, and tastes just like what you’d order at a Japanese restaurant — maybe even better.

Serve chicken katsu with fluffy white rice, shredded cabbage, and sweet-savory tonkatsu sauce for a meal that’s comforting, crisp, and incredibly satisfying.

What Is Chicken Katsu?

Chicken katsu is the poultry version of katsu, a Japanese dish made from breaded and fried cutlets. While tonkatsu uses pork, chicken katsu swaps in chicken breast, making it lighter but still wonderfully crunchy.

The signature texture comes from panko breadcrumbs, which fry up crispier than traditional breadcrumbs while staying light instead of greasy.

Why You’ll Love This Recipe

• Ready in 25 minutes
• Uses simple pantry ingredients
• Extra-crispy coating thanks to panko
• Family-friendly and customizable
• Perfect for rice bowls, sandwiches, or meal prep

Ingredients

Chicken

• 4 skinless, boneless chicken breast halves
• Salt and black pepper, to taste

Breading Station

• 2 tablespoons all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs

For Frying

• 1 cup neutral oil (vegetable or canola), or as needed

How to Make Chicken Katsu

1. Prepare the Chicken

Pound the chicken breasts to an even ½-inch thickness. This ensures quick cooking and juicy meat. Season both sides with salt and pepper.

2. Set Up the Breading Station

Arrange three shallow dishes:

1. Flour
2. Beaten egg
3. Panko breadcrumbs

3. Bread the Chicken

• Dredge each chicken breast in flour, shaking off excess
• Dip into the egg, coating fully
• Press firmly into panko until well coated on both sides

For extra crunch, gently press the breadcrumbs into the surface.

4. Fry Until Golden

Heat oil in a large skillet over medium-high heat.
Fry chicken cutlets for 3–4 minutes per side, until golden brown and cooked through.

Transfer to a paper towel-lined plate to drain.

5. Slice and Serve

Let rest briefly, then slice into strips. Drizzle with tonkatsu sauce or serve it on the side.

Tips for Perfectly Crispy Chicken Katsu

• Pound chicken evenly for uniform cooking
• Use panko, not regular breadcrumbs
• Don’t overcrowd the pan — fry in batches if needed
• Maintain oil temperature so the breading doesn’t absorb oil
• Serve immediately for maximum crunch

What to Serve With Chicken Katsu

Classic pairings include:

• Steamed white rice
• Shredded cabbage with sesame dressing
• Tonkatsu sauce or Japanese curry sauce
• Pickled vegetables or cucumber salad

Bonus idea: Make a katsu sandwich with soft white bread and spicy mayo.

Storage and Reheating

Refrigerator:
Store cooled chicken katsu in an airtight container for up to 3 days.

Reheating:

• Oven or air fryer (best): 375°F until crisp
• Microwave: convenient, but coating will soften

Variations and Substitutions

• Tonkatsu: Replace chicken with pork cutlets
• Air fryer katsu: Spray breaded chicken lightly with oil and air fry at 400°F
• Gluten-free: Use gluten-free flour and panko-style crumbs
• Spicy katsu: Add cayenne or paprika to the flour

Final Thoughts

This chicken katsu recipe proves that restaurant-quality Japanese comfort food is easy to make at home. Crispy on the outside, juicy on the inside, and endlessly versatile, it’s perfect for weeknight dinners, lunch leftovers, or even special occasions.