Pin it
Crunchy exterior with a juicy, tender inside—that's what makes Chicken Katsu so special. This Japanese favorite turns ordinary chicken breast into an amazing cutlet that's even better made at home than what you'd get dining out.
I stumbled upon this dish while learning about Japanese home cooking, and now it's my go-to way to turn plain chicken breast into something awesome. When you hear that first bite crunch, you'll know you've nailed it.
Key Ingredients Breakdown
- Boneless, skinless chicken breast: Pick a fresh one around 270g for ideal taste and texture. Cut away any fatty bits before you start.
- Diamond Crystal kosher salt: Works better because its lighter crystals season evenly without making the dish too salty.
- Freshly ground black pepper: Gives a bit of warmth and flavor. Skip the pre-ground stuff for best results.
- All-purpose flour: Creates a base layer that helps everything else stick to the chicken properly.
- Panko (Japanese breadcrumbs): These fluffy, light breadcrumbs give you that amazing crunch. Make sure they're fresh.
- Large egg: Holds everything together. Typically weighs about 50g without the shell.
- Neutral oil (for the egg mixture): A tiny bit makes the egg coat more smoothly and evenly.
- Neutral oil (for frying): Go with canola or vegetable oil since they can handle high heat. Pour to about 1½ inches deep to cook the chicken evenly.
- Tonkatsu sauce: This sweet-tangy sauce is the perfect match for your crispy chicken.
- Shredded green cabbage (optional): Adds a fresh crunch. Serve on the side for a more complete meal.
- Japanese sesame dressing (optional): Rich and nutty, it's great drizzled over that cabbage.
- Tomato wedges (optional): Slices of fresh tomato add a juicy, slightly tart element that cuts through the richness.
Step-by-Step Cooking Guide
- Butterfly the Chicken
- Lay your hand flat on the chicken breast and carefully cut sideways through it, opening it up like a book.
- Seasoning
- Sprinkle salt and pepper on both sides, then wait 10 minutes so flavors can sink in evenly.
- Breading Station
- Arrange three shallow dishes: one with flour, one with beaten eggs plus a splash of oil, and one with panko.
- Coating Process
- Roll chicken in flour and shake off extra. Dunk in egg mix, letting excess drip away. Press firmly into panko until fully covered. Let sit 5 minutes so coating sticks better.
- Frying Process
- Warm oil to exactly 350°F (175°C) using a thermometer to be sure. Slide chicken in gently—it should sizzle right away but not too wildly. Cook 4-5 minutes per side until it turns a rich golden color.
- Resting
- Place on a wire rack instead of paper towels so it stays crispy all around.
Pin it
My friend from Japan told me good katsu should "sing" when you slice it—that crackling sound means you've got the perfect crust. Her trick was pressing the panko coating twice for extra crunchiness.
Extra Cooking Pointers
- Temperature Management: Keep tracking that oil temp—too hot and you'll burn the outside while the inside stays raw. Too cool and your coating soaks up grease.
- Breading Technique: Try using your right hand for dry stuff (flour, panko) and left hand for egg. This stops you from getting those clumpy fingers and makes a neater coating.
Keeping It Fresh
Let it cool all the way before putting in the fridge or freezer to keep it crunchy. When you want to eat it later, warm it in the oven not the microwave to bring back that crispiness.
Best Way To Plate
Cut your katsu at a slight tilt for the prettiest look, and get it to the table fast while it's still super crispy.
Making Great Sauce
While buying tonkatsu sauce works fine, you can mix up your own by combining Worcestershire sauce, ketchup, and soy sauce for a tasty homemade version.
After making katsu countless times, I've learned that taking your time leads to the best results. Getting the oil just right, breading carefully, and letting it rest properly turns this simple dish into something amazing. The real joy of great katsu is that perfect balance—crispy outside, juicy inside, and that wonderful crunch that makes everyone at your table grin.
Pin it
Frequently Asked Questions
- → Can I make chicken katsu in the oven?
- Totally! A baked version works great. It uses a lot less oil but keeps the coating nice and crispy.
- → How should I store and heat leftover katsu?
- Pop it in an airtight box and it’ll keep for 2 days in the fridge or a month in the freezer. Warm it up in a 350°F oven for about 15-20 minutes (from the fridge) or 30 minutes (from frozen).
- → Why include oil in the egg wash?
- A bit of oil helps the breading grab onto the chicken better and keeps it moist during cooking.
- → What’s the perfect frying temperature?
- Set the oil to 340°F (170°C) to get katsu perfectly cooked inside and crispy outside.
- → What goes well with chicken katsu?
- Classic pairings are shredded cabbage, tonkatsu sauce, and sesame dressing. Rice is always a good sidekick too!