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Chicken Katsu Recipe
Make restaurant-worthy chicken katsu at home with this top-rated recipe. You wont believe how quickly it comes together with simple ingredients!
What Is Katsu? Katsu is a Japanese dish of crispy fried cutlets coated with Panko bread crumbs. Popular varieties include chicken katsu (like this recipe) and tonkatsu (which is made with pork).
How to Make Chicken Katsu Youll find a detailed ingredient list and step-by-step instructions in the recipe below, but lets go over the basics:
Chicken Katsu Ingredients
- 4 skinless, boneless chicken breast halves
- 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)
How to Make Chicken Katsu at Home
- Season the chicken breasts on both sides with salt and pepper.
- Place the flour, beaten egg, and Panko crumbs into separate shallow dishes.
- Coat each chicken breast in flour, shaking off any excess.
- Dip the chicken breasts into the beaten egg, then press into the Panko crumbs until they are well coated on both sides.
- Heat the oil in a large skillet over medium-high heat.
- Place the chicken into the hot oil and fry for 3-4 minutes per side or until golden brown.
- Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
- Serve and enjoy!
What to Serve with Chicken Katsu
For a complete meal, try pairing your chicken katsu with one of these delicious side dishes:
- Kombu Seaweed Salad
- Japanese-Style Cabbage Salad
- Miso Soup
How to Store Chicken Katsu
Allow the chicken katsu to cool completely, then store leftovers in an airtight in the refrigerator for up to 3 days. Reheat in the oven or microwave when ready to serve.
Allrecipes Community Tips and Praise
"This was so easy and so yummy," raves Sarah. "The whole family loved every bite. I served it with white rice and sweet and sour sauce."
"Made exactly as instructed with one exception I didn't have Panko, so I pulsed some herb-seasoned breadcrumbs in the food processor," says Melnal.
"Delicious, inexpensive, and easy to make," according to EmptyRecipe. "It will make you think twice why you would ever order this at a restaurant."
Ingredients (for 4 servings)
- 4 skinless, boneless chicken breast halves (pounded to -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)
Directions
- Gather all ingredients.
- Season chicken breasts on both sides with salt and pepper.
- Place flour, beaten egg, and Panko crumbs into separate shallow dishes.
- Coat chicken breasts in flour, shaking off any excess; dip into egg, and then press into Panko crumbs until well coated on both sides.
- Heat oil in a large skillet over medium-high heat.
- Place the chicken in the hot oil and fry for 3-4 minutes per side until golden brown.
- Transfer the fried chicken to a paper towel-lined plate to drain.
- Serve and enjoy!
Recipe Tip
Try serving this with Japanese salad dressing for dipping.
Nutrition Facts (per serving)
| Calories | 297 |
|---|---|
| Fat | 11g |
| Saturated Fat | 2g |
| Cholesterol | 118mg |
| Sodium | 251mg |
| Carbohydrates | 22g |
| Protein | 31g |
| Calcium | 20mg |
| Iron | 1mg |
| Potassium | 239mg |
* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
History and Origin
Chicken Katsu, a popular Japanese dish, traces its roots back to the Meiji era in the late 19th century, when Western influences began to shape Japanese cuisine. The dish is a variation of Tonkatsu, which uses pork instead of chicken. It is believed that the concept of deep-frying breaded meat cutlets was inspired by European cuisine, particularly the French and Portuguese. Over time, the Japanese adapted this method to suit local tastes, leading to the creation of Tonkatsu, and later, its chicken counterpart, Chicken Katsu. Today, Chicken Katsu is enjoyed worldwide and is often served in casual dining settings or as a comforting home-cooked meal.
Regional Features and Variations
While Chicken Katsu is a common dish in Japan, its preparation can vary across regions. In southern Japan, particularly in Okinawa, the breading for the cutlet may be slightly thicker, and it may be served with a tangier sauce. In contrast, in Tokyo, Chicken Katsu tends to have a lighter, crispier coating. The dish is often paired with steamed rice and a side of shredded cabbage, though some regions may include miso soup or pickles to complement the meal. Additionally, the katsu sauce used to accompany the dish may differ, with some adding ingredients like Worcestershire sauce, honey, or even fruits to enhance the flavor profile.
Differences from Similar Dishes
Chicken Katsu may seem similar to dishes like schnitzel or fried chicken, but there are distinct differences that set it apart. The key feature of Chicken Katsu is its use of panko bread crumbs, which create a light, crispy coating that differs from the heavier crust of traditional fried chicken. Unlike schnitzel, which is typically made with veal or pork and often served with a lemon wedge, Chicken Katsu is often served with a sweet and savory tonkatsu sauce, providing a unique flavor contrast. Additionally, the chicken is typically pounded thin before frying, ensuring an even crispness throughout the cutlet.
Where is Chicken Katsu Served?
Chicken Katsu is a beloved dish in Japan, where it is often served in restaurants, home kitchens, and even fast-food outlets. It is a staple in many Japanese lunch menus, commonly found in bento boxes or served with rice and salad. Outside of Japan, it has gained international popularity, particularly in countries with a significant Japanese or Asian population. In places like the United States, Chicken Katsu is commonly featured in Japanese restaurants, food courts, and even fusion eateries. It is also frequently served as part of a larger meal, paired with miso soup or pickled vegetables.
Interesting Facts about Chicken Katsu
- The word "katsu" is derived from the Japanese word "katsuretsu," meaning "cutlet," which was borrowed from the English word "cutlet."
- Chicken Katsu is often considered a comfort food in Japan, and it is regularly enjoyed by children and adults alike.
- While Chicken Katsu is traditionally served with tonkatsu sauce, it can also be enjoyed with curry or even in sandwiches (known as "katsu sando").
- In Japan, Chicken Katsu is sometimes served with a variation of the dish called "katsu don," where the fried chicken is placed on top of a bowl of rice and served with a savory egg sauce.
Whether you're enjoying it at a local Japanese restaurant or preparing it at home, Chicken Katsu is a flavorful and satisfying dish that brings the best of Japanese comfort food to your table.
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FAQ about Chicken Katsu Recipe
Comments
Cooking 101
10/06/2025 01:52:54 PM
My mom and I both made this dish. As written it is good but a little bland and since several in our family don't want to cover their food with sauce, the second time we made she used 1 cup of hot sauce, 1/3 cup of cold water, garlic powder, salt and black pepper and three eggs. She then dredged her chicken in flour then dipped it into the hot sauce mix, then the panko crumbs then fried. This added a nice flavor, it was not hot. I just rubbed a mix of spices into the chicken and fried. Both families loved it with the extra flavors. The panko crumbs are a must. We plan on trying this dish by baking. Wonderful recipe. Thank you.
Meryl
02/26/2006 03:21:52 PM
Great recipe! The chicken katsu came out crunchy and delicious. (ETA: I slice the chicken breast to three or four thin fillets instead of pounding them.) The only thing I would suggest is to pre-heat the oil on medium heat then reduce it to low-medium for the actual frying; 3 minutes on medium-high heat pretty much blackened my panko crumbs.
Kim Schneider
12/20/2010 05:02:01 PM
Really great recipe, even my picky 12 year old loves it. I used tenderloins and cut into 1" pieces before the breading process. Makes each piece crispy. I also used a deep fryer, doing 15 pieces at a time for maybe 2 1/2-3 minutes, drain on a paper towel. I altered Cardamon's tokatsu sauce recipes just a little. Here is my version: 1/4 c. ketchup, 1/3 c. soy sauce, 1/4 c. worchester sauce, 1 tbsp hoisin sauce, garlic powder to taste and 2 heaping Tbl. brown sugar.
Ted
09/13/2023 08:33:19 PM
All recipes are a roadmap. Feel free to take side trips. I toast the panko to a light golden brown in a dry non-stick skillet. In addition to seasoning the chicken I also season the flour with salt, pepper, maybe cayenne to spice it up. It is a matter of personal choice. No matter what adjustments you choose to make, the base recipe is sound and delicious.
RoseRover
05/15/2010 09:59:45 AM
Simple and tasty. I found a recipe for tonkatsu sauce on another website (Canadian Living).
bonooazizian
12/09/2021 11:48:23 AM
This was really good! However, we tweaked the recipe a bit. We added garlic sauce, vinegar, and soy sauce. We also cut up the chicken in small nugget six pieces. The end result was delicious!
Chiweenie Mom
05/29/2012 07:58:47 PM
Easy and good. I sliced the chicken in half rather than pounding it. I also used another reviewers dipping sauce: 1/4 c. ketchup, 1/3 c. soy sauce, 1/4 c. worchester sauce, 1 tbsp hoisin sauce, garlic powder and pepper to taste.
BriefUdo7520
02/28/2023 10:12:53 PM
I did use katsu sauce essentially Japanese Worcester sauce. The recipe was good. Simple, tasty!
kbradleyauoutlookcom
09/14/2023 06:34:41 AM
Unfortunately, this is only breaded chicken, similar to a schnitzel. Although panko makes the crumb a bit lighter, it’s not katsu without the sauce. I would also suggest adding some furikake seasoning to the bread crumbs to boost the flavour
Charlene
01/07/2016 06:16:16 PM
I used to order chicken katsu at a restaurant by my work but i work from home now and was craving for it so decided to look for a recipe. Chose this one based on the reviews. Chicken alone was good but it tasted even better with the katsu sauce that was recommended by one other reviewer, i cut her recipe in half (1/4 c. worshchestire sauce, 1/8 c ketchup and 2 T soy sauce) bf never had chicken tonkatsu before and he said it was really good and the chicken went really well with the sauce. The only modification i made was i used cornflakes crumbs as i didn't have panko. Thank you!
SoapyMilk3386
11/25/2024 12:33:04 AM
Oil was too hot and cooked for too long. But still turned out pretty good. I'll do it again but less cook time and medium heat. The tonkatsu sauce makes the dish.
Tonia Latchford
09/03/2025 03:53:15 AM
Was perfect to serve with Japanese Curry and rice. If served without sauce I would recommend some seasonings in the flour or panko. Thanks for the recipe, will make it again!
Mary Armstrong
08/14/2025 11:57:15 PM
Wonderful recipe and I appreciate the fact recipe doesn't call for wasteful amounts of flour and eggs, like others.
Chantelle James
08/06/2025 06:56:45 PM
Enjoyed this recipe!
FunPie7459
07/07/2025 05:28:03 PM
I added bottles katsu sauce over the chicken. It makes it really yummy. I also use fat free Greek yogurt brushed onto the chicken cutlet prior to dredging. This keeps the chicken from drying out. One of our favorite meals.
XThermyX
07/04/2025 04:06:45 AM
It was awesome but I could’ve done better
Anna Reed
06/12/2025 10:00:20 PM
So easy and delicious! I served it with veggie fried rice & dumplings from the local Chinese restaurant for an easy after-work meal. Everyone requested to keep this in the rotation.
PuffyPot1149
06/02/2025 05:43:18 AM
Good directions but needs more seasoning. Based on other Japanese dishes I've made before, I marinated the chicken for 30 minutes in fish sauce (in place of salt), sesame oil, garlic powder, and black pepper. Everything else I did as written.
Brandon Thompson
03/11/2025 03:53:51 PM
This recipe made my day.
Samantha Rodriguez
02/10/2025 11:51:11 PM
My kitchen still smells amazing!
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