Chicken Katsu

Have you tried Chicken Katsu in a Japanese restaurant? You can make this delicious boneless chicken cutlet at home. No need to dine out when you can make these chicken cutlets in minutes!

Japanese chicken katsu topped with tonkatsu sauce

Are you tired of your current library of chicken recipes? You can make a wonderful weeknight meal with this easy chicken dish. It’s not difficult at all to make Japanese cuisine at home!

What is Chicken Katsu?

The Japanese word katsu means cutlet in English and refers to meat that’s been pounded thin before being cooked. Chicken katsu is a Japanese dish that is also known as panko chicken or tori katsu. Think of it as Japanese-style fried chicken. The seasoned chicken is coated with panko breadcrumbs that are so light and crispy when cooked. You get a satisfying crunch and then a taste of moist and juicy chicken.

Chicken katsu is traditionally served with white rice and tonkatsu sauce, a thick and tangy Japanese vegetarian brown sauce. (You can see how to make this sauce below.) Don’t be afraid of making a Japanese dish – this one is really easy.

This easy chicken katsu recipe can also be used to make tonkatsu (Japanese-style fried pork) – just substitute pork cutlets for the chicken.

What are Panko Breadcrumbs?

If you’re not familiar with panko, rest assured that it’s not anything strange or complicated. Panko is simply a type of breadcrumbs that’s just a little bit different from ordinary breadcrumbs. The difference lies in the particular kind of white bread that panko is made from. The word panko is derived from a Japanese word and is used extensively for light breading in Japanese cooking.

Panko bread crumbs are lighter, crispier and flakier than ordinary breadcrumbs. Because panko is not heavy, it absorbs less oil and grease resulting in a wonderfully light and crispy coating. You can make your own panko or buy it at most supermarkets and, of course, from Amazon.

chicken breasts, flour, panko, soy sauce and eggs

How to make chicken katsu dipping sauce

Tonkatsu sauce, AKA Chicken Katsu sauce is a Japanese-style barbecue sauce. You can easily make this sauce yourself with ingredients that you probably already have on hand – ketchup, Worcestershire Sauce, soy sauce, and a little bit of freshly minced garlic or even garlic powder. It’s rich and tangy and perfect for dipping your favorite fried food or drizzling on sandwiches. You can also buy this sauce already prepared.

Make Chicken Katsu for dinner!

Everyone loves fried chicken, and everyone will love this crunchy and delicious copycat chicken katsu recipe. It’s a winner dinner! Serve with tonkatsu sauce or your favorite barbecue sauce. (See above how to make your own tonkatsu sauce.) Let me know how your family enjoyed this Japanese fried chicken recipe – I love hearing from my fellow cooks.

Homemade chicken katsu with tonkatsu sauce and rice on a plate

Want to try your hand at more copycat Japanese recipes? Here are some more for you

Best Crispy Chicken Recipes

Be sure to check out more of my Japanese and Chinese meals and the best chicken copycat recipes.

Homemade Japanese chicken katsu topped with tonkatsu sauce

Chicken Katsu

Chicken cutlets have never been so crispy. Enjoy these crispy chicken cutlets tonight!
4.85 from 13 votes
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Course: Main Course
Cuisine: Japanese
Keyword: chicken cutlet, katsu chicken
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 760kcal


  • 1 pound chicken breast cut in half horizontally
  • salt
  • 1 1/2 cups all-purpose flour
  • 3 eggs beaten
  • 1 1/2 tablespoons water
  • 3 cups panko breadcrumbs
  • vegetable oil for cooking

Tonkatsu Sauce

  • 1/2 cup ketchup
  • 2 tablespoons soy sauce
  • 2 teaspoons brown sugar
  • 1 tablespoon mirin
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon finely minced garlic


Tonkatsu Sauce

  • In a small bowl combine ketchup, brown sugar, mirin, Worcestershire sauce, ginger, and finely minced garlic. Stir to combine. It is best if you let this rest at least 30 minutes before serving.

Katsu Chicken Preparation

  • Place halved chicken breast between some plastic wrap and gently pound out the chicken. You want it to be about ¼ inch thick.
  • Salt the chicken liberally, cover, and place in the refrigerator for about 1 hour. This will help the chicken break down and become super juicy. You could omit this step, but the chicken will come out better if you let the chicken rest.
  • Set up a breading station with three bowls. Place the all-purpose flour into one bowl. Beat the eggs and 1 1/2 tablespoons of water together very well, and pour into a second bowl. Place panko breadcrumbs into the third bowl.
  • Coat the chicken as follows:
    Place in the flour then shake off any excess.
    Dip into the egg wash, coat well, then shake off any excess.
    Dredge in Panko breadcrumbs. 
    Place the coated chicken on a wire rack

  • Add enough vegetable oil to coat the bottom ½ inch of either an iron skillet or a stainless steel pan and heat to 350 degrees. Your pan should be large enough not to overcrowd the chicken. Turn the oven on, and preheat to 200 degrees. 
  • Add the chicken to the pan and cook for 1 to 2 minutes, just until the crust sets. Flip over and cook for another 1 to 2 minutes. Continue cooking the chicken and flipping it over until it is golden brown on both sides. 
  • Remove the chicken and place on a clean wire rack. Place into the preheated oven to finish cooking. Depending on the thickness of your chicken, the chicken may need another 7 or 8 minutes of cooking. Chicken should be 165 degrees before consuming.
  • When the chicken is fully cooked, cut into thin strips that you can pick up with chopsticks. Serve with rice, tonkatsu sauce, or your favorite brown sauce.



Calories: 760kcal | Carbohydrates: 68g | Protein: 39g | Fat: 36g | Saturated Fat: 25g | Cholesterol: 195mg | Sodium: 509mg | Potassium: 603mg | Fiber: 3g | Sugar: 3g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 5mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Skye

    5 stars
    Wonderful recipe! I definitely recommend, the only suggestion I would make is use way less flour and eggs because I ended up wasting an 1-2 eggs and 1.5 cups of all purpose flour. Authentic and traditional to the Japanese Katsu, Also loved the sauce too!

  2. Lesa Gilson

    Made this tonight. Hubby loved it and the leftover chicken will be great for sandwiches or in a salad. Thanks for the recipe

  3. Susan Osborne

    5 stars
    It love this recipe! Always used pork, but chicken is the new white meat in this house!! So tender. Instructions are so precise and easy. My husband loves it. Forgot the green onions at the store. Next time…right!! Now the sauce. You have to make the the sauce to make it a true Japanese fried chicken dish and this one has zest and flavor that compliments the meat. Served over rice.
    Best recipe I found online.!!!
    Thank you so much!!

  4. Maureen

    5 stars
    This was excellent and moist. I really didn’t know either how much salt to put on the chicken in the beginning, thank goodness I wasn’t heavy handed. They were crunchy and delicious. The recipe was a bit confusing with the temp for the “oil” and the temp to keep the chicken warm while the rest of them cooked. I also made the bbq it was a bit tangy, plus I love fresh ginger so I added a lot more.
    This is a keeper. Thank you.

  5. SD

    Hi! This recipe sounds great but I’m so confused with steps 5, 6 and 7. You heat the oven to 350 but also 200? And do you cook the chicken in the oven or as step 7 says in the pan? Thanks in advance for clarifying!

    • Stephanie

      I am asking you to heat the oil in the pan to 350 degrees. I am asking you to heat the oven to 200 degrees so you can keep the chicken warm it until you are ready to serve. You could the chicken in the pan, if you can’t fit all of the chicken in at once, please keep it in a warm oven.

  6. Britt

    5 stars
    I NEVER leave comments, but this is so GOOD!! My picky kids and husband said to keep it on the menu and the sauce is awesome. Thank you!

  7. Ha Nguyen

    5 stars
    I used this recipe to make chicken katsu for the first time ans it came out successfully! So simple but so tasty. I cant wait to make it again for my other family members. Thank you so much for sharing this ❤️❤️ !!

  8. Madz

    5 stars
    I came across this recipe a few months ago and it’s become a family favourite! Thank you for making it so easy 🙂 I love making this with breast tenderloins, it’s extra juicy!

  9. Brooke

    I’m confused about some things in this recipe. You noted we can use butter and garlic POWDER to make the Tonkatsu sauce, but in the list of ingredients for the sauce, you listed minced garlic instead. Butter wasn’t listed, you had down mirin and grated ginger. So which is it?

    Also you wrote in your recipe, “Your pan should be large enough not to overcrowd the chicken.” twice. LOL

    • Stephanie

      Thank you for letting me know about my saying garlic power, in the text above the recipe, I have amended the text to match the recipe. Fresh garlic is always best, garlic powder is a sad substitute. I’ll fire my proofreader immediately!

  10. Kathleen

    5 stars
    We made this tonight, and it was very good, it is a keeper. The sauce was so delicious, the garlic and ginger in it really makes it. Thank you so much😊

    • Stephanie

      Yes, the 200 degree oven is to keep all of the chicken warm as you cook it. I want something that will help finish the cooking process, but not to overcook the chicken.

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