Crispy Japanese Chicken Katsu with Homemade Tonkatsu Sauce

The first time I tried Chicken Katsu at a small Japanese restaurant in Houston I was amazed by how something so simple could taste so incredible. That perfectly crispy exterior giving way to juicy, tender chicken inside became an instant obsession. After countless attempts to recreate that magic at home, I’m excited to share this foolproof recipe that delivers restaurant-quality katsu every time.

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What makes this Katsu Chicken recipe so good?

Who doesn’t love chicken with a crispy texture? One of the standout features of chicken katsu is its crispy exterior. Panko breadcrumbs are used, and they deliver a crunch that satisfies. The inside of this crunchy delight is tender and seasoned to perfection. Chicken katsu is versatile, it can be served on top of a bred of rice, on top of a bed of cabbage, in a sandwich, or even as a topping for curry.

Why you will love this recipe

• Achieves the perfect balance of crispy exterior and juicy interior
• Uses simple ingredients you can find at any grocery store
• Takes less than 30 minutes of active cooking time
• Versatile serving options for any meal
• Restaurant-quality results at a fraction of the cost

What is Chicken Katsu?

The Japanese word katsu means cutlet in English and refers to meat pounded thin before being cooked. Chicken katsu is a Japanese dish known as panko chicken or tori katsu. It is Japanese-style fried chicken with a crispy crust.

Seasoned chicken is coated with panko breadcrumbs, which are light and crispy when cooked. This gives the chicken a satisfying crunch and a taste of moist and juicy.

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 straightforward.

Chicken Katsu Ingredients

This chicken katsu recipe has two components: katsu chicken and katsu sauce.

Here’s what you need for the katsu chicken:

• Boneless, skinless chicken breasts – provide a tender, juicy base
• Salt – enhances flavor and helps retain moisture
• All-purpose flour – creates the first layer of coating that allows panko to adhere
• Large eggs – act as the “glue” to hold the breading
• Water – thins the egg mixture for better coating
• Panko bread crumbs – create the signature ultra-crispy exterior)
• Vegetable oil for cooking – provides the medium for achieving the perfect golden-brown crust

Here’s what you need for the chicken katsu sauce:

• Ketchup – provides tomato base and natural sweetness
• Soy sauce – adds umami and saltiness
• Brown sugar – balances flavors and adds depth
• Mirin (rice wine) – brings sweetness and authentic Japanese flavor
• Worcestershire sauce – adds tangy complexity
• Fresh ginger root – provides subtle heat and aromatics
• Garlic cloves – adds savory depth

How to Make Tonkatsu Sauce

1. Place ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, grated ginger, and finely minced garlic in a bowl. Stir to combine.
2. Prepare the sauce at least 30 minutes before using it.

How to Make Chicken Katsu

1. Place halved chicken breasts between plastic wrap and gently pound out the chicken to about ¼-inch thick.
2. Salt the chicken liberally, cover it, and place it in the refrigerator for about 1 hour.

3. Set up a breading station with three shallow bowls. The first one with all-purpose flour, the second with eggs beaten with water, and the third with panko breadcrumbs.
4. Place chicken in the flour, turn to coat it on all sides, then shake off any excess flour.
5. Dip the floured chicken into the egg mixture, coat it well, then shake off any excess.
6. Dredge the chicken in Panko breadcrumbs. Shake off excess.
7. Place the breaded chicken on a wire rack.

8. Preheat the oven to 200°F.
9. Add enough vegetable oil or canola oil to a large cast-iron or stainless steel skillet to be ½-inch deep. Heat the oil over medium-high heat to 350 degrees F.
10. Deep fry the chicken in the pan for 1 to 2 minutes, just until the crust sets. Flip the chicken over and cook for 1 to 2 minutes. Continue cooking the chicken and flipping it over until it is golden brown on both sides.
11. Remove the chicken from the skillet. Drain excess grease on a clean wire rack over a baking sheet. I don’t recommend placing the chicken on paper towels because it will steam, and the crust will get soggy. Place the chicken in the 200°F oven to finish cooking (until the internal temperature is 165°F degrees when checked with an instant-read thermometer).
12. Cut the chicken into thin strips and serve with katsu sauce and rice.

Crispy Authentic Chicken Katsu with Homemade Tonkatsu Sauce

Restaurant-quality Japanese fried chicken with ultra-crispy panko coating and tangy homemade tonkatsu sauce – ready in under 30 minutes.

4.98 from 68 votes

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Course: Main Course

Cuisine: Japanese

Keyword: chicken cutlet, katsu chicken

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 760kcal

Author: Stephanie Manley

Ingredients

Katsu 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

Chicken Katsu

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

Instructions

Katsu Sauce

• Place all of the ingredients in a small bowl, and stir to combine.
• Let the sauce rest at least 30 minutes before serving.

Chicken Katsu

• Place halved chicken breast between some plastic wrap and gently pound out the chicken until it is 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 the panko breadcrumbs into the third bowl.
• Coat the chicken as follows: Place the chicken into the flour and shake off any excess. Dip into the egg wash, coat well, and shake off any excess. Dredge in the panko breadcrumbs.
• Place the coated chicken on a wire rack.
• Preheat the oven to 200°F.
• Add enough vegetable oil to coat the bottom ½ inch of either an iron skillet or a stainless steel pan and heat to 350°F. Your pan should be large enough not to overcrowd the chicken.
• 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°F 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.

Video

Nutrition

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

Pro Tips for Perfect Katsu

• Use fresh panko breadcrumbs for maximum crispiness
• Don’t skip the resting time after salting
• Maintain oil temperature between 340-360°F
• Don’t overcrowd the pan while frying
• Use a wire rack instead of paper towels to prevent soggy bottom

Common Problems and Solutions

Breading Falls Off

• Solution: Ensure chicken is dry before flouring
• Pat chicken with paper towels
• Press breading firmly onto chicken

Chicken Not Cooking Evenly

• Solution: Ensure uniform thickness
• Use meat mallet to pound evenly
• Let chicken come to room temperature before frying

Greasy Result

• Don’t press chicken while frying
• Solution: Maintain proper oil temperature
• Use a wire rack for draining

Dietary Modifications

Gluten-Free Version

• Use gluten-free panko
• Substitute tamari for soy sauce
• Use gluten-free flour blend

Lighter Version

• Air fry instead of deep fry
• Use chicken tenderloin
• Bake at 400°F for 20-25 minutes

What can you serve with Chicken Katsu?

Serving homemade Chicken Katsu with complementary side dishes that will help round out the meal. Here are some options:

1. Steamed White Rice: A classic pairing, providing a neutral base that complements the crispy chicken.
2. Japanese Curry: Adding a rich and flavorful curry alongside Chicken Katsu creates a hearty and satisfying meal.
3. Cabbage Salad: A light and refreshing side, often thinly sliced and dressed with a light vinaigrette.
4. Miso Soup: A warm and comforting choice that adds a traditional Japanese touch.
5. Pickled Vegetables: Such as radishes or cucumbers, offering a tangy contrast to the fried chicken.
6. Soba Noodles: Cold or hot, these buckwheat noodles can be a delightful side, especially when seasoned with a light sauce.
7. Tempura Vegetables: For an indulgent meal, adding various tempura-fried vegetables can be delightful.
8. Sweet Corn: Either as a simple boiled corn or a more flavorful corn salad.
9. Fried Rice: A more flavorful and filling option compared to plain white rice.
10. Green Beans or Broccoli: Lightly steamed or sautéed with garlic, these vegetables can add a healthy and crunchy element to the meal.

These sides can balance the flavors and textures, making the Chicken Katsu meal more enjoyable and well-rounded.

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’s dinner! Serve with tonkatsu sauce or your favorite barbecue sauce. (See above for how to make your own tonkatsu sauce.) Tell me how your family enjoyed this Japanese fried chicken recipe – I love hearing from my fellow cooks.

How to Store Chicken Katsu Leftovers

• Refrigerate – in an airtight container for up to 5 days. I recommend waiting until the chicken has cooled to room temperature so it remains super crispy.
• Freeze—Place in the freezer in an airtight container or double-wrap in plastic for up to 3 months.

Best Ways to Reheat Chicken Katsu

When you reheat this, you will want to keep the breading crispy. Because of this, I recommend reheating it in an air fryer at 350°F for 4 to 5 minutes or heating it in the oven at 350°F for 5 to 8 minutes until it is warm.

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

• Chicken Lo Mein
• Hibachi Fried Rice
• Japanese Salad Dressing
• Pork Katsu
• Shrimp Tempura

Best Crispy Chicken Recipes

• Chick Fil A Nugget Recipe
• Chicken Romano
• Chili’s Chicken Crispers
• Kentucky Fried Chicken
• Ritz Cracker Chicken
• Southern Fried Chicken
• Sweet and Sour Chicken
• Wingstop Chicken Thighs

Check out my Japanese and Chinese meals and the best chicken copycat recipes.