Crispy Chicken Katsu

Create a restaurant-quality chicken katsu in your own kitchen with this highly rated recipe. It comes together in no time using just a few basic ingredients!

What Is Katsu?

Katsu is a traditional Japanese dish featuring crispy, breaded cutlets coated in crunchy Panko breadcrumbs. The most popular types are chicken katsu (like this recipe) and tonkatsu, which is made with pork.

How to Prepare Chicken Katsu

Below, you'll find a full list of ingredients and detailed instructions, but let's quickly go over the essential steps:

Ingredients for Chicken Katsu

Here's everything you need to make this crispy chicken katsu at home:

· Chicken: Use four boneless, skinless chicken breast halves.
· Seasoning: This recipe keeps it simple with just salt and pepper.
· Flour: All-purpose flour helps retain moisture, adds flavor, and ensures a golden-brown crust.
· Egg: The egg provides moisture and helps the Panko breadcrumbs adhere.
· Panko: Panko breadcrumbs create the signature crispy texture of katsu.
· Oil: Choose a neutral oil with a high smoke point, such as canola or vegetable oil.

How to Make Chicken Katsu at Home

Here’s a quick look at the steps you’ll follow to make homemade chicken katsu:

1. Season the chicken, then coat it in flour.
2. Dip each chicken breast in egg, then press it into the Panko breadcrumbs.
3. Fry the chicken until it’s golden and crispy.

What to Pair with Chicken Katsu

Looking for some side dish ideas? Serve your chicken katsu with tonkatsu sauce and one of these mouthwatering sides:

· Kombu Seaweed Salad
· Japanese Cabbage Salad
· Miso Soup

Storing Chicken Katsu

Let the chicken katsu cool fully before placing leftovers in an airtight container. It will stay fresh in the fridge for up to three days. Reheat either in the oven or microwave for best results.

Dinogo Community Feedback and Applause

"This was super simple and absolutely delicious," says Sarah. "My whole family devoured it. I paired it with steamed white rice and sweet and sour sauce."

"I followed the recipe exactly, with one tweak — I didn’t have Panko, so I used herb-seasoned breadcrumbs, pulsed in the food processor," shares Melnal.

"Tasty, affordable, and quick to prepare," says EmptyRecipe. "You’ll wonder why you ever thought about ordering this dish at a restaurant."

Contributions by Corey Williams

Ingredients List

• 4 skinless, boneless chicken breast halves - pounded to ½-inch thickness

• salt and pepper to taste

• 2 tablespoons all-purpose flour

• 1 egg, beaten

• 1 cup panko bread crumbs

• 1 cup oil for frying, or as needed

Instructions

Heat oil in a large skillet over medium-high heat. Add the chicken to the hot oil and cook until golden brown, about 3-4 minutes per side. Once done, transfer the chicken to a paper towel-lined plate to drain excess oil.

Cooking Tip

Editor's Notes:

The nutritional information provided includes the total amount of breading ingredients. Keep in mind that the actual amount of breading consumed may differ based on how much is used during preparation.

The nutritional value of the oil used for frying has been estimated with a retention rate of 10% after cooking. The exact amount may vary depending on factors such as cooking time, temperature, ingredient density, and the type of oil used.

Nutrition Information (per serving)