Chicken Katsu Recipe

Looking for a juicy, flavorful, finger-lickin’ good fried chicken you can make in just 30 minutes? You’ll love this chicken katsu recipe, a Japanese version of fried chicken. It’s extra crispy on the outside and even more juicy and flavorful on the inside.

This dish serves double duty; it’s fun to make and satisfying to eat, thanks to a pairing with fresh cabbage slaw and the delightful homemade Tonkatsu sauce. Serve it with white rice on the side for a truly authentic feast.

This Katsu chicken tastes like the finest quality fried chicken you would find in an Asian restaurant, but is made with affordable ingredients that still deliver that authentic crisp and flavor.

What is Chicken Katsu?

Curry chicken katsu is a Japanese-style fried chicken, but don’t expect it to taste just like any other fried chicken. Made with classic Japanese ingredients, coated with Panko (Japanese breadcrumbs), and served with a sweet and savory authentic tonkatsu sauce and cabbage slaw, it is more than just a simple fried chicken.

Typically, it is made with chicken breast fillets, coated with all-purpose flour, eggs, and the extra crispy Panko (Japanese breadcrumbs).

However, you can also make katsu with other meat types, like pork. The pork version is called tonkatsu.

Ingredient Overview

Ingredients for Chicken Katsu

• 2 pounds chicken breast: You could also substitute chicken tenders or boneless thighs, but I prefer boneless, skinless chicken breast.
• Salt and pepper: To season the chicken.
• 2 cups flour: Use all-purpose flour (It helps lock in moisture, adds flavor, and gives the chicken the crispy, brown look).
• 2 cups Panko breadcrumbs: Made from Japanese milk bread, they are airy and light and give katsu its ultra-crunch. You can hear it in every bite!
• 4 eggs, beaten: They hold Panko in place and make it stick right.
• 3 cups frying oil: I prefer vegetable or canola oil for this chicken katsu recipe.

Ingredients for Cabbage Slaw

• 1 thinly sliced green cabbage: You could use fresh or frozen.
• 2 sliced green onions: For color, texture, and fresh, sharp flavor.
• ½ cup mayo: Options include classic full-fat mayo, low-fat mayo, or kewpie mayo (Japanese-style mayo).
• 2 tablespoons Dijon mustard: For a hint of tanginess and to make the ingredients blend well.
• Salt and pepper: To taste.

Ingredients for Tonkatsu Sauce

• ¾ cup ketchup: To balance sweetness and tanginess and give it a thicker texture.
• 3 tablespoons Worcestershire sauce: It gives tonkatsu sauce its iconic umami flavor.
• 2 tablespoons soy sauce: It makes it extra savory.
• 2 tablespoons Dijon mustard: It adds tanginess, a little bit of heat, and enhances flavors.
• 1 teaspoon sesame oil: I add it for its rich, nutty flavor and to make the traditional Asian taste prominent.
• 1 teaspoon garlic powder: A touch of garlic powder balances the ingredients without overwhelming the sauce.

Dietary Adaptations

Gluten-Free: Use gluten-free panko or crushed cornflakes with almond flour, instead of all-purpose flour, for a delicious gluten-free alternative.

How to Make Chicken Katsu: Step-by-Step Instructions

Step 1: Prepare the cabbage slaw

In a large bowl, stir together the cabbage slaw ingredients, which include cabbage, green onions, mayonnaise, Dijon mustard, and salt and pepper. 

Step 2: Make the Tonkatsu Sauce

Stir together ketchup, Worcestershire sauce, soy sauce, Dijon mustard, sesame oil, and garlic powder in a small bowl. Making this sauce ahead gives you the ability to keep it cold in the fridge for up to a week.

Step 3: Prepare and season the chicken

Slice the chicken breasts in two vertically. Place and seal in a ziplock bag, then use a meat mallet to flatten to about ½-inch thickness. Sprinkle both sides with salt and pepper.

Tip: Pounding the chicken to an even consistency makes sure it cooks uniformly and ensures a moist center.

Step 4: Set up your breading station

Prepare 3 shallow bowls or deep plates, each with: all-purpose flour, beaten egg, and then panko breadcrumbs.

Step 5: Bread the chicken

Dip the chicken in the flour bowl, then egg, and lastly thick coating of panko breadcrumbs. Press down to completely coat the chicken.

Step 6: Fry the chicken

Heat 1-inch of vegetable oil in a deep pan or a skillet over medium-high heat, or until the oil reaches 350°F (175°C). Add some of the prepared chicken pieces and fry for 7 minutes on one side. Rotate and fry for an additional 5-7 minutes, until the breading is golden brown and crispy. The internal temperature should reach 160—165°F (75°C). 

Tip: Do not overcrowd the pan to keep a consistent oil heat, making a crispier coating.

Step 7: Drain and rest 

Place the cooked chicken katsu on a rack or paper towels set over a plate to drain. Let rest for about 5 minutes prior to cutting.

Step 8: Serve and enjoy!

Slice the chicken into strips, top with Tonkatsu sauce, and serve with cabbage slaw and cooked rice.

Alternate Cooking Methods

Baked Chicken Katsu

Bake the breaded chicken at 400°F (200°C) for 20–25 minutes, flipping halfway through, for a healthier option that still gets crispy.

Air Fryer Chicken Katsu

Air fry the breaded chicken at 375°F (190°C) for 15-20 minutes, flipping halfway through, for a healthier twist.

Mistakes to Avoid

• Not Pounding the Chicken: Skipping this step can lead to uneven cooking, with some areas undercooked and others too dry. Pounding ensures a consistent thickness for even frying.
• Using Cold Oil: It’s essential to heat the oil properly before frying. Cold oil will soak into the breading, resulting in greasy chicken instead of a crispy exterior.
• Skipping the Rest Time: Allow the fried chicken to rest for a few minutes before slicing. This step helps redistribute the juices and minimizes spillage, keeping the chicken moist.

Expert Tips for the Best Chicken Katsu

• Double-Dip for Extra Crunch: For an even crunchier texture, consider double-dipping the chicken. After coating it in panko, dip it back into the egg and then re-coat with panko.
• Avoid a mess when frying: Cover the pan with a mesh frying cover to avoid splatter.
• Use a Wire Rack for Draining: Instead of paper towels, use a wire rack to drain the chicken. This promotes better airflow and results in crispier fried chicken.
• Make it Healthier: Bake or air fry the prepared chicken pieces to reduce the fat from oil.

Frequently Asked Questions

Can I cook Chicken Katsu in advance?

Yes! You can prepare the breaded chicken and refrigerate it for up to one day before frying. Alternatively, after frying, keep it warm in a 350°F (175°C) oven for 10-15 minutes.

What’s the difference between Chicken Katsu and Katsudon?

Chicken Katsu is typically served on its own with dipping sauce and sides, while Katsudon features fried chicken served over rice with a savory egg-based sauce.

Why do people search for “Chikin Katsu”?

“Chikin katsu” is just a common misspelling of chicken katsu, but it refers to the same dish. 

Can I freeze Chicken Katsu?

Yes! Let the chicken cool at room temperature, then place it in an airtight container and freeze it for up to 2 months. I suggest using parchment paper between the slices to ensure they don’t stick.

What is Chicken Katsu served with?

Chicken katsu is best served with tonkatsu sauce, cabbage slaw, and white rice on the side. Think of tonkatsu sauce as a slightly thicker, sweeter, and savory Worcestershire sauce. It also includes a bit of Dijon mustard and garlic powder for that extra kick.

Are chicken katsu sauce and Tonkatsu sauce the same? 

Yes. The sauce you make using this chicken katsu sauce recipe will go perfectly with chicken, pork, or almost any other type of meat.

How to Serve Chicken Katsu

Serve Chicken Katsu alongside steamed rice and a refreshing cabbage slaw. You can also pair it with:

• Miso soup
• Fermented carrots
• A side of edamame

Storage and Leftovers

• Fridge: Store leftover Chicken Katsu in an airtight container in the fridge for up to 3 days.
• Freezer: Fried chicken can be frozen for up to 2 months.

When ready to enjoy, reheat the leftovers in the oven or air fryer for the best texture.

Whether you’re making Chicken Katsu for a delicious weeknight dinner or a special occasion, it’s sure to impress. The delightful combination of crispy, golden breading, juicy chicken, and a tangy sauce, paired with crunchy cabbage slaw, creates a dish that’s both satisfying and oh so flavorful.

Looking for more Japanese-inspired recipes? Try my grilled Pork Satay Skewers or Coconut Curry Shrimp recipes.

More Chicken Recipes You Might Like

• Garlic Chicken with Butter recipe
• Keto Chicken Fried Steak
• Grilled Ginger Sesame Chicken Drumsticks
• Grilled Chicken Fajitas
• Baked Chicken Breast
• Grilled Chicken Breast
• Keto Chicken Tenders
• Slow Cooker Shredded Chicken
• Keto Chicken Parmesan

Chicken Katsu Recipe

Written by Matt | Plating Pixels

You’ll love this chicken katsu recipe, a Japanese version of fried chicken served with Tonkatsu sauce. It’s extra crispy on the outside and even more juicy and flavorful on the inside.

Recipe Cost: $16.28 | Cost Per Serving: ~$2.71

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Resting Time 5 minutes mins

Course Chicken, Dinner, Entree

Cuisine Asian, Japanese

Servings 6

Calories 692 kcal

Equipment

• Large bowl
• Small Bowl
• Ziploc Bags
• Meat Mallet
• Frying Pan
• Thermometer

Ingredients

  

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Chicken Katsu

• 2 pounds chicken breast
• Salt and pepper to taste
• 2 cups all-purpose flour
• 2 cups panko breadcrumbs
• 4 eggs lightly beaten
• 3 cups vegetable or frying oil

Cabbage Slaw

• 1 green cabbage thinly sliced
• 2 green onions sliced
• ½ cup mayonaise
• 2 tablespoons dijon mustard
• Salt and pepper to taste

Tonkatsu Sauce

• ¾ cup ketchup
• 3 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 2 teaspoons dijon mustard
• 1 teaspoon sesame oil
• 1 teaspoon garlic powder

Optional side: cooked rice

Instructions

 

• If serving with rice, prepare ahead of time according to package directions.
• In a large bowl, stir together the cabbage slaw ingredients. Set aside to serve with the chicken.
• In a small bowl, stir together the Tonkastu sauce ingredients. Set aside to serve with the chicken.
• Slice the chicken breast in half vertically. Place a half in a large ziplock bag and pound with a meat mallet to tenderize and flatten into a ½-inch thick piece. Lightly season with salt and pepper. Set aside and repeat for the remaining chicken.
• Prep for the breading by placing the flour, panko, and beaten egg each into separate wide dishes or bowls.
• Dredge both sides of the chicken in flour, then dip in the egg, then coat well with the panko crumbs. Repeat for the remaining chicken.
• In a deep pan or skillet, heat the frying oil to medium heat. The oil should be about 1 inch deep in the pan. Once it’s hot, carefully place a few of the prepared chicken breasts into the oil and fry until the bottom is browned and crispy, about 7 minutes. Carefully rotate the chicken and fry for 5 to 7 minutes more, or until the center reaches an internal temp of 165 degrees F.
• Place chicken on a rack or paper towel-lined plate to drain. Repeat for the remaining pieces of chicken.
• Let the chicken rest for about 5 minutes. Slice and serve with the Tonkatsu sauce for dipping, and the cabbage slaw and rice on the side.

Notes

Carb-Conscious Tip: Substitute flour and panko with almond flour and/or pork rind crumbs to significantly lower the carb count.

Mistakes to Avoid:

• Not Pounding the Chicken: Skipping this step can lead to uneven cooking, with some areas undercooked and others too dry. Pounding ensures a consistent thickness for even frying.
• Using Cold Oil: It's essential to heat the oil properly before frying. Cold oil will soak into the breading, resulting in greasy chicken instead of a crispy exterior.
• Skipping the Rest Time: Allow the fried chicken to rest for a few minutes before slicing. This step helps redistribute the juices and minimizes spillage, keeping the chicken moist.

Expert Tips:

• Double-Dip for Extra Crunch: For an even crunchier texture, consider double-dipping the chicken. After coating it in panko, dip it back into the egg and then re-coat with panko.
• Avoid a mess when frying: Cover the pan with a mesh frying cover to avoid splatter.
• Use a Wire Rack for Draining: Instead of paper towels, use a wire rack to drain the chicken. This promotes better airflow and results in crispier fried chicken.
• Make It Healthier: Bake the chicken at 400°F (200°C) for 20–25 minutes, flipping it once, for a healthier option that still gets crispy

Nutrition Facts

Chicken Katsu Recipe

Serving Size

 

4 ounces

Amount per Serving

Calories

692

% Daily Value*

Fat

 

28

g

43

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

0.1

g

Polyunsaturated Fat

 

13

g

Monounsaturated Fat

 

7

g

Cholesterol

 

214

mg

71

%

Sodium

 

1030

mg

45

%

Potassium

 

1052

mg

30

%

Carbohydrates

 

60

g

20

%

Fiber

 

6

g

25

%

Sugar

 

9

g

10

%

Protein

 

46

g

92

%

Vitamin A

 

416

IU

8

%

Vitamin C

 

59

mg

72

%

Calcium

 

147

mg

15

%

Iron

 

6

mg

33

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Chicken Katsu, Chicken Katsu recipe, Katsu chicken, Katsudon chicken, Recipe katsu chicken

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