Homemade Chicken Katsu Recipe: Perfectly Tender with a Crispy Panko Crust

Chicken Katsu is a classic Japanese dish that brings together the best of both worlds—crispy panko-crusted chicken and tender, juicy meat on the inside. Imagine taking a bite into that perfect golden crust, followed by the savory, tender chicken breast. The crispy texture is so satisfying, it’s no wonder why this dish is a favorite in Japanese cuisine and a hit in kitchens worldwide. Whether you're looking for a quick dinner or something to impress your family with, this Chicken Katsu recipe will be your new go-to.

Photo byInsanelyGoodRecipes

This recipe, inspired by Insanely Good Recipes, showcases how simple it can be to make Chicken Katsu at home while maintaining that restaurant-quality crunch and flavor. Trust me, once you make this at home, you’ll want to skip the takeout!

A Dish with Deep Roots

Chicken Katsu is derived from the Japanese word “katsu,” which means cutlet. It’s a variation of "tonkatsu," a similar dish made with pork. Introduced to Japan in the late 19th century, tonkatsu was inspired by Western-style fried foods, yet over the years, it’s evolved to become a beloved part of Japanese cuisine. This Chicken Katsu recipe carries that same delicious tradition but adds the lighter touch of tender chicken instead of pork.

The Perfect Chicken Katsu Recipe

Ingredients:

• 4 chicken breast halves (skinless, boneless), pounded to 1/2-inch thickness
• Salt and pepper, to taste
• 2 tablespoons all-purpose flour
• 1 egg, whisked
• 1 cup panko bread crumbs
• 1 cup frying oil, or as needed

Instructions:

1. Prep the Chicken: Start by butterflying and pounding your chicken breasts to about 1/2 inch thick for even cooking. Season both sides with salt and pepper to taste.
2. Coating Setup: Set up three shallow dishes—one with flour, one with the whisked egg, and the last with panko bread crumbs.
3. Flour and Egg Dip: Coat each piece of chicken in the flour, shaking off any excess. Then dip it into the egg, making sure every part is covered.
4. Panko Perfection: Finally, press the chicken into the panko crumbs, ensuring they are fully coated on both sides for that perfect crunch.
5. Frying: Heat the oil in a large skillet over medium-high heat. Once hot, carefully place the coated chicken breasts into the oil. Fry each side for about 3 to 4 minutes until golden brown and crispy.
6. Drain: Transfer the fried chicken onto a plate lined with paper towels to drain excess oil. Serve hot and enjoy!

Tips for Crispy Success:

• Don’t crowd the pan. Frying too many cutlets at once will lower the oil temperature and result in a soggy crust. Fry one or two at a time for optimal crispiness.
• Oil temperature matters. Keep your oil at 340°F to ensure the chicken cooks evenly without burning the crust.
• Serve it your way. Chicken Katsu is delicious on its own, but you can serve it with shredded cabbage and tonkatsu sauce for a classic touch, or go bold with a katsu sandwich!

Variations:

While this Chicken Katsu recipe is perfect as is, feel free to make it your own. You can swap the chicken for pork cutlets to make a more traditional tonkatsu, or experiment with gluten-free panko for a lighter version.

Pairing Ideas:

• Rice and Pickled Veggies: Serve alongside steamed white rice and pickled vegetables for a complete meal.
• Katsu Sandwich: For a fusion twist, turn it into a sandwich with soft bread, shredded cabbage, and a drizzle of tonkatsu sauce.
• Salad: Pair it with a light Asian salad for a healthy balance.

Now that you’ve seen how easy and delicious this recipe is, why not give it a try? It’s the perfect way to bring a little bit of Japan into your home with minimal effort and maximum flavor.

Did you like this recipe? Be sure to leave a comment, share with your friends, and follow me for more tasty recipes like this one!