Chicken Katsu Japanese Chicken Cutlet

What I really like about it is how simple it is to prepare. With just a few basic ingredients, I can have a delicious, crispy chicken cutlet ready in about 25 minutes. Plus, the versatility of Chicken Katsu makes it even better. Ever since I first tried pork Tonkatsu a while back, I’ve been hooked on this Japanese frying technique. If you’ve never tried it, now is the time!

Ingredients Needed

Chicken Breasts: These are the star of the dish. I always pound them to a uniform thickness to make sure they cook evenly. All-Purpose Flour: This is the first layer of the breading. It helps the egg stick to the chicken. Eggs: Eggs are the binding agent in the breading process. Panko Breadcrumbs: Panko is a must for that perfect katsu crunch. These Japanese-style breadcrumbs are lighter and airier than regular ones, giving the chicken that signature crispiness. Cooking Oil: I choose a neutral oil with a high smoke point, like vegetable or canola oil, for frying. It helps achieve a golden, crispy exterior without burning.

Chicken Katsu Recipe

Prep Dredging Stations: First, I set up my dredging stations. I arrange three shallow bowls, one with all-purpose flour, another with beaten eggs, and the third with panko breadcrumbs.
Bread the Chicken: Next, I season both sides of the chicken breasts with salt and pepper. Then, I start the breading process. I coat each chicken breast in flour first, making sure they’re fully covered. After that, I dip them into the beaten eggs, and finally, I press them into the panko breadcrumbs, making sure they’re evenly coated.
Fry: For frying, I place the breaded chicken in hot oil and let it fry until it turns a golden brown. This usually takes about 8-10 minutes. I make sure to turn the chicken every few minutes so it cooks evenly. Once they’re done, I transfer the chicken to a plate lined with paper towels or a wire rack to drain any excess oil.

Serving Suggestions

Now this is where I really get creative! For the most simple option, I serve my chicken katsu with Katsu Sauce and some veggies and rice. It goes fantastic with Japanese curry. Yes, Katsu Curry is a thing! Give it a try, the flavor combo is amazing. How about with some ramen? We love it as a topping for Miso Ramen. There is also a very unique and delicious dish called Katsudon, where after frying the cutlet is simmered in a sauce with eggs and onions, then served over rice. It is typically made with pork, but the chicken version is called oyako katsudon. Have some more ideas? We’d love to hear your favorite ways to eat katsu, just drop us a comment below the recipe card!

What’s the Difference Between Katsu and Tempura?

Katsu and tempura are both popular frying techniques in Japanese cuisine, primarily differing in their ingredients and texture. Katsu involves breaded and deep-fried meat cutlets (usually chicken or pork), coated in flour, egg, and Panko breadcrumbs, resulting in a hearty, crunchy texture. It’s typically served with a rich, tangy sauce. Tempura, in contrast, features a variety of lightly battered and fried vegetables and seafood. The batter, made from cold water and soft wheat flour, creates a delicate, airy crispness. Tempura offers a more subtle crunch, compared to the robust texture of katsu.

Jason’s Tips

Even Thickness: I make sure to pound the chicken breasts to about ½ inch thick. This way, they cook evenly. Correct Oil Temperature: I heat the oil to around 350°F. If the oil’s too hot, the outside burns before the inside cooks; if it’s too cool, the chicken absorbs too much oil and gets greasy. Don’t Overcrowd the Pan: I fry the chicken in batches if needed. Overcrowding the pan lowers the oil temperature, which can lead to uneven cooking. Drain Properly: After frying, I place the chicken on a wire rack over a sheet pan or on paper towels. This helps drain any excess oil and keeps the coating nice and crisp. Let it Rest: I always let the chicken rest for a few minutes after frying. This lets the juices redistribute, ensuring the inside stays juicy.

The next time you have fried chicken on the mind, go the Japanese way. You’re going to love this twist on an old classic. Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate so you don’t miss any of our recipes. While you’re here, check out our collection of favorite Asian recipes for more inspiration. Until next time…