Crispy Japanese Chicken Katsu (Print out)

Golden, juicy chicken cutlets with crispy panko coating and savory tonkatsu sauce

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Breading

04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 1/2 cups panko breadcrumbs

→ Frying

08 - 1 cup vegetable oil (for shallow frying)

→ Tonkatsu Sauce

09 - 1/4 cup ketchup
10 - 2 tablespoons Worcestershire sauce
11 - 1 tablespoon soy sauce
12 - 1 tablespoon mirin (or honey as substitute)
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon sugar

→ To Serve

15 - Shredded cabbage (optional)
16 - Lemon wedges (optional)
17 - Steamed rice (optional)

# How to Make It:

01 - Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness (about 1/2 inch). Season both sides with salt and pepper.
02 - Place flour in one shallow dish. In a second dish, beat eggs with water. Place panko breadcrumbs in a third dish.
03 - Dredge each chicken breast in flour, shaking off excess. Dip in beaten egg, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
04 - Heat oil in a large skillet over medium heat until shimmering (about 340°F).
05 - Add chicken to the pan (in batches if necessary) and fry for 3–4 minutes per side or until golden brown and cooked through. Transfer to a wire rack or paper towel–lined plate to drain.
06 - In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, mustard, and sugar until smooth.
07 - Slice chicken katsu and serve with tonkatsu sauce, shredded cabbage, lemon wedges, and steamed rice as desired.

# Expert Advice:

01 -
  • That magical shatter when you bite through the crispy exterior into juicy chicken is something you will crave constantly
  • The homemade tonkatsu sauce comes together in seconds and tastes infinitely better than anything from a bottle
  • Once you master the breading technique, you will find yourself wanting to put panko on everything
02 -
  • Let the breaded chicken rest for 10 minutes before frying, which gives the coating time to set and prevents it from falling off in the oil
  • Do not overcrowd the pan or the oil temperature will drop and you will end up with greasy instead of crispy cutlets
03 -
  • Letting the fried cutlets rest on a wire rack instead of paper towels keeps them crispy on all sides instead of creating a soggy bottom
  • Cut against the grain when slicing to ensure tender pieces that hold together beautifully
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