Chicken katsu is a beloved Japanese comfort dish known for its crispy coating, juicy interior, and irresistible simplicity. This golden, breaded chicken cutlet is traditionally made with panko breadcrumbs, which create a light and crunchy texture that sets it apart from other fried chicken dishes. It is easy to prepare, yet elegant enough to serve as a satisfying main course for both casual lunches and special dinners.
The process begins with tender chicken breasts that are gently pounded for even thickness, then seasoned and coated in flour, beaten eggs, and panko breadcrumbs. Once fried, the chicken develops a beautifully crisp crust while staying moist and flavorful inside. The contrast between the crunchy exterior and soft interior is what makes chicken katsu so addictive.
Chicken katsu is most commonly served with shredded cabbage, steamed rice, and a drizzle of tangy katsu sauce. The sauce, slightly sweet and savory with hints of fruit and spice, perfectly complements the fried chicken. Some variations include serving it with curry, placing it in a sandwich, or slicing it over a warm rice bowl for a comforting, complete meal.
What makes this dish especially popular is its versatility. It works just as well for meal prep as it does for freshly cooked dinners. You can serve it with a simple salad, miso soup, or even in a wrap for a modern twist. Leftovers also reheat beautifully in the oven or air fryer, keeping their signature crunch.
Chicken katsu is more than just a fried cutlet. It represents the Japanese love for balance, where texture, flavor, and presentation come together in harmony. Each bite delivers comfort, satisfaction, and a touch of culinary tradition.
Whether you are new to Japanese cuisine or already a fan, chicken katsu is a dish that never disappoints. It is simple, flavorful, and guaranteed to become a favorite on your weekly menu.
Ingredients
- 1 pcs chicken breast boneless and skinless
- 1/2 cup all-purpose flour for dredging
- 1 egg beaten
- 1 cup panko breadcrumbs Japanese breadcrumbs
- to taste salt
- to taste black pepper
- as needed vegetable oil for frying
- 1/4 cup katsu sauce for serving
Instructions
- Season the chicken breast with salt and black pepper on both sides.
- Dredge the seasoned chicken in flour, shaking off excess.
- Dip the chicken in the beaten egg until it’s completely coated.
- Coat the chicken with panko breadcrumbs, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium heat.
- Fry the chicken until golden brown and cooked through, about 5-6 minutes per side.
- Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
- Slice the chicken into strips and serve with katsu sauce.
Nutrition
Chicken good. Fry nice. Cook fast.
I think chicken is overrated. Where’s the beef!? 😂
What’s panko breadcrumbs? Can I use regular bread? Asking for a friend.
Yummy! I didn’t have katsu sauce so I used BBQ sauce instead. Still great!
Too much oil in frying!! My kitchen looked like a mess! 😩
I found this a bit bland. Maybe add some garlic or onion? Just my opinion!
Made this for dinner, was a hit with the fam! 10/10, will make again.
This recipe took me back to Japan! Delicious and crunchy! A must-try! 😋
Simple and easy recipe. My kids love it, thanks for sharing!
Tried it and it didn’t look like the pic. Disappointed. Will stick to takeout.