Crispy Chicken Katsu
Make restaurant-quality Crispy Chicken Katsu at home with this easy recipe. Perfectly crunchy panko-coated chicken, juicy inside, served with rice and tonkatsu sauce. Ready in 30 minutes!
Ingredients
For the Chicken Katsu
- 2 boneless skinless chicken breasts
- Salt and black pepper to taste
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying (canola or peanut oil recommended)
To Serve
- 2 cups cooked white rice
- 1 cup shredded cabbage green or purple
- Tonkatsu sauce
- Sesame seeds for garnish
Instructions
Prepare the Chicken
- Place each chicken breast between two sheets of plastic wrap.
- Pound until ½ inch thick for even cooking.
- Season both sides with salt and black pepper.
Set Up Breading Station
- Prepare three shallow bowls:
- Bowl 1: all-purpose flour
- Bowl 2: beaten eggs
- Bowl 3: panko breadcrumbs
Bread the Chicken
- Dredge chicken in flour, shaking off excess.
Dip into beaten eggs.
- Coat thoroughly in panko, pressing gently so crumbs adhere.
Fry the Chicken
- Heat about ½ inch of vegetable oil in a large skillet over medium-high heat.
- When a breadcrumb dropped in the oil sizzles, it’s ready.
- Add chicken and fry 4–5 minutes per side, or until golden brown and cooked through (165°F internal temperature).
- Transfer to a paper towel–lined plate to drain excess oil.
Serve
- Slice the chicken into strips.
- Serve with steamed rice, shredded cabbage, and drizzle with tonkatsu sauce.
- Sprinkle sesame seeds on top.
Optional: Baked Version
- Preheat oven to 400°F (200°C).
- Lightly grease a baking sheet or line with parchment.
- Spray breaded chicken with nonstick oil spray.
- Bake 20–25 minutes, flipping halfway.
- Broil 1–2 minutes for extra crispiness.
Notes
Pound chicken evenly for consistent cooking.
Press panko firmly onto the chicken for maximum crunch.
Use fresh oil to avoid soggy or burnt coating.
For extra flavor, season the flour with garlic powder or paprika.