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!
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.
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.
Want to try your hand at more copycat Japanese recipes? Here are some more for you
- How to Make Easy Lo Mein
- Japanese Fried Rice Recipe
- How to Make Crispy Shrimp Tempura
- Japanese House Dressing
Best Crispy Chicken Recipes
- Easy Sweet and Sour Chicken
- Crusted Romano Chicken Cheesecake Factory
- Chick Fil A Nugget Recipe
- Chilis Chicken Fingers
- Chicken Fritte
- Russian Cutlets
- Long John Silver’s Chicken Tenders
- Country Fried Chicken Breast Recipe
- 1 pound chicken breast cut in half horizontally
- 1 1/2 cups all-purpose flour
- 3 eggs beaten
- 1 1/2 tablespoons water
- 3 cups panko breadcrumbs
- vegetable oil for cooking
- 1/2 cup ketchup
- 2 tablespoons soy sauce
- 2 teaspoons brown sugar
- 1 tableblespoon mirin
- 2 teaspoons Worcestershire sauce
- 1 teaspoon freshly grated ginger
- 1 teaspoon finely minced garlic
- 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.