Chicken Thigh Katsu

Chicken Thigh Katsu is a Japanese-style fried cutlet made from boneless chicken thighs, coated in panko breadcrumbs and deep-fried until golden and crispy. It typically features tender, juicy chicken seasoned with salt and pepper, dipped in egg and flour before breading, and is often served with shredded cabbage, rice, and a tangy tonkatsu sauce. This dish is a popular comfort food in Japanese cuisine, commonly found in home cooking, casual diners, and bento boxes.

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🍽️ Nutrition at a glance

Chicken Thigh Katsu is high in protein from the chicken and fat from the frying process, with a moderate amount of carbohydrates from the breading. A typical serving (around 150-200g) provides roughly 400-600 calories, along with nutrients like iron, zinc, and B vitamins from the meat, though it's also higher in saturated fat due to the cooking method.

Nutrition breakdown

Calories	380 kcal
Protein	24 g
Carbs	22 g
Fat	21 g
Fiber	1 g
Sugar	2 g
Sodium	480 mg
Iron	2.5 mg
Potassium	320 mg
Phosphorus	220 mg
Vitamin B6	0.4 mg
Niacin (B3)	6.5 mg
Vitamin B12	0.5 mcg
Zinc	2.8 mg
Selenium	25 mcg

Per 1 serving (150 g) · estimated, varies by recipe

💡 What's interesting

Culturally, katsu evolved from Western cutlets introduced to Japan in the late 19th century, adapting to local tastes with panko for extra crispiness. Nutritionally, using chicken thighs instead of breast adds more flavor and moisture, making it a heartier option that balances indulgence with protein-rich sustenance in Japanese home meals.