Crispy Chicken Katsu (Japanese Fried Chicken Cutlet)
This Chicken Katsu is a beloved Japanese comfort food—a tender, juicy chicken breast coated in ultra-crispy panko breadcrumbs and fried to golden perfection. Serve it with tangy tonkatsu sauce and a side of shredded cabbage for a satisfying meal that's easier than you think to make at home.
Prep time20 min
Cook time15 min
Total time35 min
Servings2 servings
DifficultyMedium
Ingredients
- 2 boneless, skinless chicken breasts (about 150-180 g each)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable or canola oil, for frying (about 2 cm deep in pan)
- For serving: tonkatsu sauce, shredded cabbage, lemon wedges (optional)
Instructions
- 1Butterfly each chicken breast: slice horizontally through the middle, leaving one edge attached, then open like a book. Place between two sheets of plastic wrap and pound to an even 1-1.5 cm thickness.
- 2Season both sides of the chicken with salt and pepper. Dredge each piece in flour, shaking off excess.
- 3Dip the floured chicken into the beaten egg, letting any excess drip off.
- 4Press the chicken into the panko breadcrumbs, coating evenly and pressing gently to adhere. Place on a plate and let rest for 5-10 minutes (this helps the coating stick).
- 5In a large skillet, heat about 2 cm of oil over medium-high heat until a breadcrumb sizzles immediately when dropped in (around 170-180°C / 340-350°F).
- 6Carefully place the chicken in the hot oil. Fry for 2-3 minutes per side, until golden brown and cooked through (internal temperature reaches 74°C / 165°F). Do not overcrowd the pan; fry in batches if needed.
- 7Drain on a wire rack or paper towels. Let rest for 2 minutes, then slice into 1-2 cm strips and serve with tonkatsu sauce and shredded cabbage.
Tips
- Pounding the chicken to an even thickness ensures it cooks quickly and stays juicy—don't skip it!
- Use fresh panko for the crispiest texture; if they seem coarse, you can lightly crush them.
- Keep the oil temperature steady; if it's too hot, the coating burns before the chicken cooks through.
- Let the breaded chicken rest before frying—this helps the coating adhere and prevents it from falling off.
