Crispy Chicken Katsu
This crispy chicken katsu recipe is the ultimate homemade comfort food. With a perfectly golden, crunchy panko crust and juicy chicken inside, it’s easy to make and better than takeout. Paired with a sweet and tangy katsu sauce, this dish will become a weeknight favorite.
Equipment
- Meat mallet
- Shallow bowls (x3)
- Frying pan
- Tongs
- Paper towels
- whisk
Ingredients
For the Chicken:
- 4 skinless boneless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
For the Katsu Sauce:
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp sugar
Instructions
Prep the Chicken
- Pound chicken breasts to 1/2 inch thickness. Season both sides with salt and pepper.
Set Up Breading Station
- Place flour, beaten eggs, and panko in three separate shallow dishes.
Bread the Chicken
- Dredge each chicken breast in flour, dip into eggs, then press firmly into panko to ensure a thick, crunchy coating.
Fry the Chicken
- Heat about 1 inch of oil in a frying pan to 350°F (175°C). Fry chicken for 3–4 minutes per side until golden and fully cooked. Don’t overcrowd the pan. Transfer to paper towels.
Make the Sauce
- In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, and sugar.
Serve
- Slice and serve over rice with cabbage and cucumber, or in a sandwich with lettuce, tomato, and katsu sauce mayo.
Notes
For a baked version, lightly oil the breaded chicken and bake at 425°F for 20 minutes, flipping halfway.
Let fried chicken rest on paper towels before serving to retain crispiness.
Great as a bowl, sandwich, or traditional Japanese-style meal with miso soup and rice.