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Chicken Katsu That’s Perfectly Fried and Flavorful

A dependable Chicken Katsu Recipe is all about crispness and balance. The chicken should stay juicy inside while the coating fries up golden and light. The key is double-dredging coating each piece in flour, egg, and panko breadcrumbs, then frying at a steady temperature for a crunchy finish without excess oil.
This recipe shows you how to make authentic Japanese-style chicken cutlets at home, served with simple katsu sauce or over rice for a satisfying meal.
Difficulty: Easy
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: Japanese
Calories: 430
Ingredients Method Video Notes

Ingredients
  

  • 2 large chicken breasts about 1 lb, halved and flattened to ½-inch thickness
  • ½ cup all-purpose flour
  • 2 large eggs beaten
  • 1 ½ cups panko breadcrumbs
  • Salt and pepper to taste
  • Vegetable oil for frying
For serving:
  • Tonkatsu sauce or ketchup + Worcestershire mix.
  • Cooked rice and shredded cabbage

Method
 

Prepare the chicken
  1. Pat the chicken dry, then season both sides with salt and pepper. Pound lightly with a meat mallet for an even thickness.
Set up the dredging station
  1. Arrange three shallow bowls: one filled with flour, one with beaten eggs, and one with panko breadcrumbs.
Coat the chicken
  1. Lightly coat each piece in flour, dip it in egg, and press it into the panko until fully covered. Let the coated pieces rest for 5 minutes. This will help the crust stick.
Heat the oil
  1. Pour about ½ inch of vegetable oil into a deep skillet. Heat to 350°F (175°C).
Fry the chicken
  1. Carefully lower one or two pieces at a time into the oil. Fry 3–4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
Drain and slice
  1. Remove and place on a wire rack or on paper towels to drain. Rest for 2 minutes before slicing into strips.
Serve
  1. Serve immediately with katsu sauce, shredded cabbage, and steamed rice.

Video

Notes

Oil temperature: Keep between 340–360°F for even frying.
Panko: Japanese breadcrumbs make the crust crispier than regular ones.
Resting: Let the chicken rest before slicing to keep the juices inside.
Sauce tip: Tonkatsu sauce adds the traditional sweet-savory flavor.
Batch frying: Avoid overcrowding and maintain the oil temperature.