Awesome Chicken Katsu is a crispy breaded chicken breast seasoned and dipped in Panko then lightly fried in oil until the crust becomes a golden brown. A light and savory Japanese dish!
Chicken is so easy to make and comes together quickly! If you love chicken recipes try this Skinny Slow Cooker Kung Pao Chicken, Easy Teriyaki Chicken Casserole or Best Bourbon Chicken.
Prepared to be Wowed!! This is an insanely delicious dish that tastes SO good!!
This Chicken Katsu is lightly breaded with a tender chicken inside.
Japanese restaurants originally started this Chicken Katsu recipe then it become even more popular in Japan and Hawaii.
With the lightly breaded outside and tender, juicy chicken inside this chicken quickly became a favorite meal for our family.
It is simple to prepare and only minutes to cook on each side.
Perfect for a busy weeknight meal or feeding a large crowd for dinner.
This chicken katsu recipe will become an instant family favorite!
What you need to make Chicken Katsu with?
- Oil: For frying the chicken in.
- Chicken: Large chicken breasts then flattened.
- Salt and Pepper: Season to taste.
- Flour: A bowl full to be able to dip your chicken in.
- Eggs: Whisked together and the floured chicken will dip in it.
- Panko: Adds a lite bread topping over the chicken.
- Tonkatsu Sauce: You can purchase this at your local grocery store.
- Green Onions: Garnish over top.
How to make Chicken Katsu recipe?
- Prepare the chicken: In a large skillet preheat oil to medium-high heat. Start by slicing the chicken in half lengthwise and pound to a quarter inch thickness.
- Coat the chicken: In three separate bowls, add the flour, beaten eggs, and Panko. Start by coating the chicken in the flour, dredge in the egg mixture and finish with the Panko.
- Fry the chicken: Add the chicken to the hot oil and fry for about 3-4 minutes each side or until the chicken is golden brown and heated through.
Tips for making Katsu Chicken:
- Preparing the chicken: It is best to pound the chicken evenly and flatten the best that you can. This will ensure the chicken will cook evenly in the pan.
- Flour and Egg Mixture: Begin with about half of the mixture in the bowls or pans that you use. Then add more or replace the mixture This will avoid any clumping.
- Panko or Breadcrumbs: If you do not have panko, breadcrumbs will also work well if that is what you have on hand.
- Protein: If you are wanting to use tonkatsu (pork cutlets) instead of chicken that also is popular with this Japanese dish.
- What to serve Chicken Katsu with? I like to serve this with a fresh side salad, jasmine rice or a shredded cabbage coleslaw mixture to help lighten the dish.
How to Store Chicken:
- Make Chicken Katsu recipe ahead of time: This will work great for meal planning or preparing for a bigger crowd. Simply follow the instructions and cook the chicken in the oil. Once cooked, place on a sheet pan or a glass dish to stay warm if you are cooking for a large crowd. If you are meal planning, let cool and cut in strips. Place chicken in meal prep containers and leave in the refrigerator for up to 1 week.
- Can you freeze Chicken Katsu? Yes! This is perfect for freezing. Once your chicken is completely cooked through, let cool and do not chop up. Place cooled chicken in a freezer bag and lay flat in the freezer. This will keep for about 1 month. You do not need to thaw this chicken since it is breaded. It is best to bake or sauté it when reheating.
- Warming up Chicken Katsu meal: When ready to reheat Chicken Katsu, place in an oven at 425*F for 12 to 15 minutes or until it is warmed through. If using a microwave cook in 1 to 2 minute increments, flipping it in-between until it becomes hot.
Here are more Awesome Chicken Recipes to Try:
- Chicken Adobo
- One Pan Chili Lime Chicken and Rice
- Slow Cooker Browns Sugar Balsamic Chicken and Vegetables
- Chicken Parmesan Casserole
- Roasted Honey Garlic Butter Chicken
Awesome Chicken Katsu
- oil for frying
- 2 large chicken breasts
- salt and pepper
- 2 cups flour
- 3 eggs beaten
- 2 cups panko
- tonkatsu sauce for serving
- sliced green onions and sesame seeds
- In a large skillet preheat oil to medium-high heat. Start by slicing the chicken in half lengthwise and pound to a quarter inch thickness.
- In three separate bowls, add the flour, beaten eggs, and Panko. Start by coating the chicken in the flour, dredge in the egg mixture and finish with the Panko. Add the chicken to the hot oil and fry for about 3-4 minutes each side or until the chicken is golden brown and heated through.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
I HAVE BEEN MAKING KATSU CHICKEN AS WELL AS KATSU SPAM AND PORK CHOPS. LEARNED ABOUT YEARS AGO ON MY TRIPS TO HAWAII. PANKO MUCH BETTER THEN BREAD CRUMBS.
Katsu chicken along with the Ramen Oriental/Cabbage Salad was excellent.
when do you use the katsu sauce?
Katsu sauce is for adding over top the chicken or for dipping.