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This homemade chicken katsu recipe tastes like something you’d get at a Japanese restaurant! It features panko breaded chicken cutlets fried until golden brown and crispy.
★★★★★ REVIEW
“Spent 3 weeks in Japan and I have to say this was 80% of our dinners with the sandwich our goto bento for train trips. Just made your recipe and it tastes just like it was there. Yummy 🙂” – Suzanne
Table of Contents
Katsu chicken has always been my go-to order at Japanese restaurants. You can never go wrong with crispy breaded chicken, and after taking several Japanese cooking classes, I perfected my favorite dish and now make it in the comfort of my home!
Often referred to as Japanese chicken schnitzel, chicken katsu comprises pounded chicken breast deep-fried in a light and crispy panko breadcrumb batter. It’s ready in ten minutes, and has the best texture- the chicken cutlets are crispy on the outside and perfectly moist and juicy in the middle. It’s seasoned just the right amount to slather the katsu sauce over the top.
If you love all things katsu, try my beef katsu or pork katsu too.
Ingredients needed
- Chicken breast. Choose equal-sized chicken breasts so they all cook evenly and at the same time. You can also slice larger breasts in half, which would also be easier to pound down.
- Soy sauce. A quick marinade substitute to give the chicken extra juiciness and flavor.
- All-purpose flour. Helps with browning and keeping all the moisture inside. If your flour has clumps, be sure to sift it well first.
- Panko breadcrumbs. A must for anything fried or deep fried and the signature crunch. Please do not use breadcrumbs, as it won’t have the same exterior.
- Egg. For the breading to help the panko stick to the chicken.
- Salt and pepper. To taste.
- Oil. I used peanut oil because it has a high smoke point, which is excellent for deep frying. Canola oil and vegetable oil are two other great options.
- Chicken katsu sauce. The sweet, savory, and umami-forward sauce is a must. My simple katsu sauce recipe needs just a few ingredients.
How to make chicken katsu
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Prep. Season both sides of the chicken breasts with salt and pepper. Drizzle with the soy sauce.
Step 2- Bread. Place flour, eggs, and breadcrumbs in separate shallow bowls. Coat chicken in flour, shake off excess, dip in egg, then press into panko to coat.
Step 3- Fry. Heat oil in a large skillet over medium-high heat. Cook breaded chicken for 3–4 minutes per side until golden brown.
Step 4- Assemble. Slice the chicken then pair it with rice, kani salad, and sauce.
Arman’s recipe tips
- Use other cuts of chicken. While chicken breasts are preferred, chicken tenderloins or thighs can work, but you’d need to adjust the cooking time. For tenderloins, aim for two minutes per side. For thighs, you’d be looking at closer to ten minutes.
- You’ll know the chicken is fully cooked once it reaches an internal temperature of 165F.
- Pound the chicken. If your chicken breast fillets are too thick, use a meat mallet to pound them down to around 1/2 inch thick. I find this the ideal thickness for a balance of crispy batter to juicy chicken.
- Always monitor the temperature of the cooking oil. We use an instant-read thermometer to check the temperature and ensure it is always between 350- 375F to prevent it from over- or undercooking. Remember, the katsu will be greasy and heavy if the oil is too cold.
- Cook the chicken immediately. Unlike other fried chicken recipes, there is no need to brine the chicken as the batter is designed to keep it moist and juicy.
Storage instructions
To store: Place leftovers in airtight containers and store them in the refrigerator for up to 4-5 days.
To freeze: Allow the chicken to cook completely, then add it to the freezer-safe bags and freeze for up to 3 months.
Reheating: Reheat in a hot skillet for several minutes, or in the microwave for 20-30 seconds.
Frequently asked questions
Katsu and fried chicken both involve breaded and fried meat, but they differ in terms of breading, origin, and ways it’s served. Katsu features a panko breading and is served with rice and side dishes. Fried chicken uses a flour and spice coating, is universal, and is served in a plethora of ways.
This recipe suits celiacs when made with gluten-free flour and gluten-free panko bread crumbs.
More Japanese recipes to try
If you tried this Chicken Katsu Recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Chicken Katsu Recipe
Video
Ingredients
- 4 small chicken breasts skinless and boneless
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons all purpose flour
- 1 cup panko breadcrumbs
- 1 large egg whisked
- 1/2 cup oil *
- 1/2 cup katsu sauce
Instructions
- Pound the chicken breasts into 1/2-inch thickness. Season both sides with salt and pepper and drizzle with soy sauce.
- In one bowl, add the flour, in a second bowl, add the panko bread crumbs, and in the third, add the egg.
- Dip each chicken breast fillet in the flour, followed by the egg, then the panko bread crumbs.
- Add oil to a non-stick pan. Once the oil reaches a temperature of at least 350F, drop the crumbed chicken breasts and fry for 4-5 minutes, flipping halfway through. Remove the chicken from the heat once it is golden brown or it reaches an internal temperature of 165F.
- Place the cooked chicken katsu on a paper towel to soak up extra oil before slicing and serving.
Notes
Nutrition
Originally published November 2022, updated and republished April 2025
Very good. Just dont know where to find katsu spice…
You alway have great
Recipes I would love to save all of them and try them all out. They’re so easy and looks so yummy. Thank you for sharing.
We love trying all your very tasty and wonderful recipes. Katsu Chicken will surely be very tasty for dinner. Thank you Arman
Spent 3 weeks in Japan and I have to say this was 80% of our dinners with the sandwich our goto bento for train trips – thank you for sharing – and yes, the weight gain was worth every mouthful! 🙂
How many ounces of chicken per serving?