Chicken katsu Recipe
Japanese · Main course · 27 min total
Crispy panko-crusted chicken cutlets served with a tangy tonkatsu sauce. This Japanese comfort food is easy to make at home and pairs perfectly with rice and shredded cabbage.
15
min prep
min prep
12
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
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 frying
- 1/2 cup tonkatsu sauce (or ketchup + Worcestershire sauce mix)
Instructions
- Place chicken thighs between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a rolling pin or meat mallet. Season both sides with salt and pepper.
- Set up a breading station: flour in a shallow dish, beaten eggs in another, and panko in a third.
- Dredge each chicken piece in flour, shaking off excess. Dip into egg, letting excess drip off, then coat thoroughly with panko, pressing gently to adhere.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering (350°F/175°C).
- Fry chicken in batches, without crowding, for 3-4 minutes per side until golden brown and cooked through (internal temp 165°F/74°C). Drain on paper towels.
- Slice each cutlet crosswise into strips. Serve with tonkatsu sauce, shredded cabbage, and steamed rice.
Tips
- For extra crunch, use fresh panko and avoid over-breading.
- Tonkatsu sauce can be made by mixing 1/4 cup ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, and 1 teaspoon sugar.
- Leftover katsu can be reheated in an oven or air fryer to maintain crispiness.
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