This homemade chicken katsu tastes like something you’d get at a Japanese restaurant! Crispy on the outside and juicy in the middle!
What is chicken katsu?
Easily one of the most popular Japanese dishes, chicken katsu is made up of pounded chicken breast deep-fried in a light and crispy batter.
It’s often served with rice (katsu don) or with a side salad (often a Kani salad) as a side dish.
Contrary to popular belief, it is incredibly easy to make. For example, the chicken needs a handful of ingredients and the katsu sauce can be prepped in advance.
What we love about this chicken katsu recipe is just how authentic it tastes. Trust me, we are Japanese food experts, and this tastes like the real thing.
By the way, if you love all things katsu, try the beef or pork versions.
Simple and easy-to-find ingredients are used to prep this dish that you surely already have on hand. Here is what you’ll need:
- Chicken. Choose equal-sized chicken breasts so they all cook evenly and at the same time.
- Soy sauce. To make the chicken juicier and even more flavorful.
- Coating ingredients. Panko bread crumbs, egg, and all-purpose flour.
- Salt and pepper. To taste.
- Oil. Use peanut oil because it has a high smoke point which is great for deep frying.
- Katsu sauce. Skip the bottled stuff and make your own.
How to make chicken katsu
This entire dish comes together in under 10 minutes and follows a simple 3-step process:
Step 1- Prep the chicken
Season both sides of chicken breasts with salt and pepper. Drizzle with the soy sauce.
Place the flour, eggs, and bread crumbs in three separate bowls. First coat the chicken with flour, shaking off any excess from it.
Step 2- Fry the chicken
Take a large skillet and put it over medium-high heat. Add some oil and let it heat. When the oil becomes hot, add chicken pieces and cook each side for 3 to 4 minutes or until golden brown.
Air fryer chicken katsu
Want to make this dish a little healthier or cut down on the fat? Try air frying it instead. For air fried chicken katsu:
- Always preheat the air fryer to the required temperature before putting the chicken in it.
- Don’t forget to flip chicken cutlets halfway through.
- Drizzle some oil in the air fryer to avoid the chicken from sticking to the air fryer basket.
Tips to make the best recipe
- While chicken breasts are preferred, tenderloins or thighs can work, but you’d need to adjust the cooking time.
- Always monitor the temperature of the cooking oil. We use a thermometer to check the temperature and ensure it is always between 350-375F to prevent it from over or under-cooking.
- Unlike other fried chicken recipes, there is no need to brine the chicken as the batter is designed to keep it moist and juicy.
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 to add to the freezer-safe bags and freeze for up to 3 months.
Reheating: Reheat in a pan, oven, or air fryer.
What to serve with this chicken
If you’d like a change-up from rice or salad, try some simple grilled or air-fried vegetables. Here are some suggestions:
Frequently Asked Questions
Katsu means “cutlet” in English; hence this recipe is also called Japanese fried chicken cutlet.
You can bake chicken katsu in a preheated oven at 180C/350F for 30 minutes, flipping halfway through.
When made with gluten-free flour and gluten-free panko bread crumbs, this recipe is suitable for celiacs.
Chicken Katsu In 5 Minutes | Easy Japanese Recipe
- 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 golden brown.
- Place the cooked chicken katsu on a paper towel to soak up extra oil before slicing and serving.