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Chicken Katsu (Japan) Recipe

Japanese · Main course · 27 min total

Crispy panko-crusted chicken cutlets, a beloved Japanese comfort food, served with a tangy tonkatsu sauce.

Ingredients

• 4 boneless, skinless chicken thighs (about 1.5 lbs total)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• Vegetable oil, for deep frying
• 1/2 cup tonkatsu sauce (or mix 4 tbsp ketchup, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tsp sugar)

Instructions

1. Place chicken thighs between two sheets of plastic wrap and pound to 1/2-inch thickness using a rolling pin. Season both sides with salt and pepper.
2. Set up a breading station: flour in a shallow dish, beaten eggs in another, and panko in a third.
3. Dredge each chicken piece in flour, shaking off excess. Dip into egg, then coat evenly with panko, pressing gently to adhere.
4. Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C).
5. Fry chicken in batches without crowding, 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
6. Slice chicken katsu into strips and serve with tonkatsu sauce and shredded cabbage if desired.

Tips

• For extra crunch, use fresh panko and press firmly onto chicken.
• Keep fried chicken warm in a 200°F oven while frying remaining batches.
• Leftover katsu can be reheated in an air fryer or oven to restore crispiness.

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