Crispy Chicken Katsu Made Easy

There's something universally comforting about crispy, golden-fried chicken and Chicken Katsu delivers just that with a satisfying crunch and savory-sweet sauce that hits every craving. Popular in Japanese cuisine, Chicken Katsu is surprisingly simple to prepare at home, making it a delicious weeknight dinner or make-ahead freezer staple.

Here’s how to bring this crowd-pleasing favorite to your own table.

What Is Chicken Katsu?

Chicken Katsu is the Japanese take on a breaded and fried cutlet, similar to a schnitzel. The chicken is coated in panko breadcrumbs, which create an extra-crispy texture when fried. It’s typically served sliced over shredded cabbage with a side of white rice and tangy katsu sauce for dipping or drizzling.

What You’ll Need

For the katsu sauce:

• ½ cup ketchup

• 3 tablespoons Worcestershire sauce

• 2 tablespoons low-sodium soy sauce

For the chicken:

• ¼ cup all-purpose flour

• 2 large eggs, lightly beaten

• 1½ cups panko breadcrumbs

• Kosher salt and freshly ground black pepper

• 2 boneless, skinless chicken breasts (butterflied and cut into 4 thin cutlets)

• 1½ cups vegetable or canola oil (for frying)

• 2 cups finely sliced cabbage

• Cooked white rice

• 4 lemon wedges

Step-by-Step Instructions

1. Make the Sauce
   In a small bowl, stir together the ketchup, Worcestershire sauce, and soy sauce. Set aside.

2. Prep the Chicken

   • Arrange a breading station with three shallow bowls: one for flour, one for eggs, and one for panko.

   • Mix 1 teaspoon of salt and 1 teaspoon of pepper, and sprinkle it evenly over both sides of the cutlets.

   • Dredge each cutlet in flour, then dip in egg, and coat generously in panko. Press the crumbs to ensure a good crust forms.

3. Fry to Perfection

   • Heat oil in a large skillet to 350°F. A deep-fry thermometer can help, or test by dropping in a pinch of panko—it should sizzle immediately.

   • Fry two cutlets at a time for about 3 minutes per side or until golden and cooked through. Avoid overcrowding the pan.

   • Transfer to a paper towel-lined plate or wire rack. Repeat with remaining cutlets.

4. Serve It Up

   • Slice each cutlet into strips.

   • Lay over a bed of shredded cabbage with a side of steamed white rice.

   • Serve with the katsu sauce and a lemon wedge.

Why Panko Makes the Difference

Panko breadcrumbs are lighter and flakier than traditional breadcrumbs, helping the chicken stay extra crispy without absorbing too much oil. This technique results in a dish that's both satisfying and less greasy than standard fried chicken.

Nutrition Note

A single Chicken Katsu cutlet (with sauce and rice) offers a balance of protein and carbs. Opting for low-sodium soy sauce and pairing it with a generous portion of cabbage adds fiber and reduces the salt load. For a lighter twist, you can also try baking the breaded cutlets in the oven at 425°F for 15–20 minutes or until golden and cooked through.

Make-Ahead and Freezer Tips

Chicken Katsu is a great meal prep option. After frying, let the cutlets cool fully before freezing. Store with parchment paper between layers to prevent sticking. They can be reheated in the oven straight from frozen just bake at 350°F for 15 minutes or until heated through and crispy. Slice after reheating for best texture.

Fun Fact

Chicken Katsu was inspired by Western cuisine during Japan’s Meiji era and has since become a comfort food staple across the country. In fact, Japan is the third largest consumer of chicken globally, following the U.S. and China.

This recipe is the perfect blend of crunchy, juicy, and tangy and once you’ve made it at home, it’s hard to go back to takeout versions.

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