Chicken Katsu
Ingredients
- 2 boneless
skinless chicken breasts 
- Kosher salt  
- Freshly ground black pepper 
- 2/3 c. all-purpose flour 
- 2 large eggs
- 1 1/4 c. panko breadcrumbs
- Vegetable oil
for frying 
- 1/2 c. ketchup
- 1 1/2 tbsp. soy sauce 
- 1 tbsp. Worcestershire sauce 
- 2 tsp. rice wine vinegar
- 1 tsp. Dijon mustard 
Directions
- 1
Cut each breast in half, so that there are 4 cutlets. Place one cutlet between two pieces of plastic wrap on a cutting board and gently flatten to a ¼" thickness with a meat mallet or rolling pin. Repeat with remaining cutlets.
- 2
Season chicken generously with salt and pepper and place in refrigerator. Optional: let chicken chill for 1 hour, uncovered, in refrigerator.
- 3
Make katsu sauce: in a medium bowl, whisk to combine sauce ingredients.
- 4
Place flour, eggs, and Panko in three shallow bowls, and whisk eggs thoroughly with 1 tablespoon water. Dredge one cutlet first in flour, then egg, then in Panko. Press Panko onto any spots that are not coated and transfer to a clean plate. Repeat until all cutlets are breaded.
- 5
Heat 1/4" vegetable oil in a large skillet over medium heat. When oil is hot, but not smoking (350° on an instant-read thermometer) lower 2 cutlets gently into the hot oil, laying them down away from you to avoid splashing. Occasionally gently shake and swirl the pan so hot oil rolls over the top of the cutlets as they fry. Cook until underside is golden, 1 1/2 to 2 minutes, then flip and cook 1 1/2 to 2 minutes more. Transfer fried cutlets to a paper-towel lined plate and season immediately with salt. Repeat with remaining cutlets, adding more oil to skillet if necessary.
- 6
Cut fried cutlets into strips crosswise and serve with katsu sauce.
Chicken Katsu
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About this Recipe
Craving that incredibly satisfying crunch and tender chicken of a perfectly fried katsu without the restaurant fuss? Our chicken katsu recipe brings authentic flavor and an extra-crispy texture right to your home kitchen, making it easy to perfect for any weeknight or special occasion.
This recipe works by harnessing the power of panko breadcrumbs, the secret to achieving that signature shatteringly crisp exterior. Unlike traditional breadcrumbs, panko creates a lighter, airier crust that truly locks in the chicken's moisture, ensuring every bite is both juicy and delightfully crunchy. Paired with our simple, tangy homemade katsu sauce, it’s a dish that truly stands out.
What you can expect is a golden-brown cutlet, remarkably crispy on the outside, yielding to tender, juicy chicken within. The homemade sauce, a harmonious blend of savory and subtly sweet notes from ketchup, soy sauce, Worcestershire sauce, rice wine vinegar, and a touch of Dijon mustard, provides the perfect counterpoint to the rich fried chicken. It’s a comforting, satisfying meal that feels both familiar and special, showcasing a delightful interplay of textures and flavors that will impress even the pickiest eaters.
While this recipe shines with boneless, skinless chicken breasts, you can explore variations easily. For a traditional twist, consider using thin pork cutlets instead of chicken. If you're looking for different flavor profiles, the katsu sauce is adaptable and pairs well with many fried proteins. Ensure your oil is at the right temperature for optimal crispiness, a key factor in any frying endeavors.
Serve this extra-crispy chicken katsu hot with a mound of steamed white rice and a fresh cabbage salad for a complete and utterly delicious meal. It’s perfect for a family dinner or a casual gathering with friends, offering a universally loved taste experience.