Our guide on how to make homemade chicken Katsu for you to try at home.
Chicken Katsu, a Japanese dish, features crispy breaded chicken cutlets fried to golden perfection. It’s simple to make, incredibly delicious, and often served with tonkatsu sauce and rice or a cabbage salad. If you’re craving a crunchy yet juicy meal, chicken katsu is an excellent choice.
Chicken Katsu is a simple yet delicious Japanese dish that’s perfect for a comforting meal. Whether you enjoy it with tonkatsu sauce, rice, or shredded cabbage, its crispy coating and juicy chicken make it a crowd-pleaser. With the tips in this guide, you can easily make a restaurant-quality chicken katsu at home.
Here’s a step-by-step guide to making chicken katsu, along with tips to ensure the perfect crispy cutlets and calorie information.
BOOK YOUR TRAVEL INSURANCE
Two of our favorite travel insurance: Heymondo Vs Safetwing cheapest travel Insurance. You can get for $135 USD your Heymondo Travel Insurance with Heymondo discount code valid for 90 days. Read our full comparison of Genki vs Safetywing Travel Insurance Review and the comparison Heymondo vs Genki
How to Make Chicken Katsu
Chicken Katsu Recipe Ingredients
4 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs (Japanese-style breadcrumbs)
Salt and black pepper, to taste
Vegetable oil (for frying)
For Tonkatsu Sauce (optional):
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon sugar
1/2 teaspoon Dijon mustard (optional)
Get the best deals for your home and kitchen needs
Step By Step How to Make Chicken Katsu
Prepare the Chicken
Flatten the chicken breasts: Place each chicken breast between two pieces of plastic wrap or wax paper. Use a meat mallet or rolling pin to pound the chicken to an even thickness, about 1/2 inch thick. This ensures the chicken cooks evenly.
Season both sides of the chicken breasts with salt and pepper.
Bread the Chicken
In three separate shallow bowls, place the flour in one, beaten eggs in the second, and panko breadcrumbs in the third.
Dredge each chicken breast in flour, shaking off the excess.
Dip the chicken into the beaten eggs, coating both sides evenly. Finally, press the chicken into the panko breadcrumbs, ensuring it’s fully coated. Press the breadcrumbs onto the chicken to make sure they adhere well.
Fry the Chicken
Pour about 1/2 inch of vegetable oil into a large skillet. Heat the oil over medium heat until it reaches about 350°F (175°C). You can check the temperature by dropping a breadcrumb into the oil; it should sizzle immediately.
Carefully place the breaded chicken breasts into the hot oil. Fry for 3-4 minutes per side, or until golden brown and fully cooked through. The internal temperature of the chicken should reach 165°F (75°C).
Once cooked, transfer the chicken breasts to a paper towel-lined plate to drain any excess oil.
Make the Tonkatsu Sauce (Optional)
In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, sugar, and mustard (if using). Taste the sauce and adjust the seasoning to your liking.
Serve
Slice the chicken breasts into strips for easy eating. Serve the chicken katsu with steamed white rice, shredded cabbage, and a drizzle of tonkatsu sauce on the side. Optionally, add miso soup or a salad to complete the meal.
Tips To Make Chicken Katsu
Panko is lighter and crispier than regular breadcrumbs, giving chicken katsu its signature crunch. If you can’t find panko, you can use regular breadcrumbs, but the texture won’t be as light.
Don’t Skip Flattening the Chicken: Pounding the chicken to an even thickness ensures that it cooks evenly and quickly, preventing overcooking and keeping the meat juicy.
Keep the oil at a consistent temperature of around 350°F (175°C). If the oil is too cool, the chicken will absorb too much oil and become greasy. If it’s too hot, the breadcrumbs will burn before the chicken is cooked through.
Let the chicken drain on paper towels after frying to remove excess oil, ensuring it stays crispy.
You can bread the chicken ahead of time and refrigerate it for up to 2 hours before frying. This can help the breading stick better.
How Many Calories Have Chicken Katsu
Calories: 500-600 kcal
Protein: 35-40g (from the chicken breast)
Fat: 25-30g (from the oil and breading)
Carbohydrates: 30-40g (from the flour, panko, and sauce)
Baked Chicken Katsu Option
If you want a lighter version, you can bake the chicken instead of frying it:
Preheat the oven to 400°F (200°C). Place the breaded chicken on a greased baking sheet. Spray the chicken with a little oil to help it crisp up in the oven.
Bake for 20-25 minutes, flipping halfway through, until golden and cooked through. This method reduces the fat and calorie content, though the chicken may not be quite as crispy as when fried.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.