Crispy Chicken Katsu

Crispy Chicken Katsu

Hey there, friend! If you’ve ever dreamed of biting into a piece of golden, crispy chicken that’s tender and juicy on the inside, then this Chicken Katsu recipe is about to become your new bestie.

Picture this: perfectly breaded chicken cutlets fried to a golden crisp, served with a side of tangy tonkatsu sauce (or your fave dipping sauce).

It’s comfort food at its finest—simple enough for a weeknight but fancy enough to impress guests.

And don’t worry, I’ve got all the shortcuts and tips to make this dish foolproof.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Step 1: Prep Your Chicken
Grab your boneless, skinless chicken breasts and give them a gentle pound to even thickness. Why? Because no one likes a thick, undercooked center or a thin, overcooked edge. Pro tip: Place the chicken between two sheets of plastic wrap before pounding—it keeps things clean and mess-free.

Step 2: Whip Up the Homemade Tonkatsu Sauce
While the chicken rests, let’s make the star sauce! In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, sugar, Dijon mustard (if you’re feeling fancy), garlic powder, and onion powder. Taste it—adjust if needed—and set it aside. This tangy-sweet sauce is what makes Chicken Katsu truly unforgettable.

Step 3: Set Up Your Breading Station
Now comes the fun part—the breading station! You’ll need three shallow bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs. Dip each chicken piece first in flour (shake off the excess), then egg (let it drip a bit), and finally coat generously with panko. Press the breadcrumbs onto the chicken to make sure they stick—this is key for that crunch factor .

Step 4: Fry Until Golden Perfection
Heat up some oil in a skillet—you want it shimmering but not smoking hot. Carefully place your breaded chicken into the pan and fry until golden brown on both sides. Keep an eye on the heat; too high, and the outside burns before the inside cooks. Flip gently with tongs to avoid losing those precious crumbs.

Step 5: Rest and Slice
Once your chicken is golden and cooked through, transfer it to a paper towel-lined plate to drain any excess oil. Let it rest for a few minutes—this keeps the juices locked in. Then slice it into strips, drizzle with tonkatsu sauce, and serve with rice and cabbage salad for a complete meal. Yum!

Pro Tips

• Use Panko Breadcrumbs: They’re lighter and crispier than regular breadcrumbs, making them perfect for katsu.
• Don’t Skip the Resting Step: Letting the chicken rest ensures it stays juicy when you slice into it.
• Double Fry for Extra Crispiness: Fry once at a lower temperature, then again briefly at a higher temp for maximum crunch.
• Keep Oil Clean: Use a slotted spoon to remove any breadcrumb bits floating in the oil—they can burn and affect the flavor.
• Make Ahead Sauce: Whip up a batch of tonkatsu sauce ahead of time and store it in the fridge for quick meals later.

Storage

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: Wrap individual portions tightly in plastic wrap and freeze for up to 2 months. Reheat in the oven for best results.
• Reheat Tip: To retain crispiness, reheat in a 350°F oven for 10-15 minutes instead of microwaving.