Chicken Katsu

If you’ve ever enjoyed Chicken Katsu in Japan or at a Hawaiian plate lunch, you understand that it’s not simply fried chicken—it’s a delightful combination of crispy and juicy flavors. This homemade recipe achieves that perfect crunchy golden exterior while ensuring the chicken remains tender and moist on the inside. The best part? You only require a handful of pantry essentials and a hot pan of oil to prepare this restaurant-quality katsu in the comfort of your own home.

What Is Chicken Katsu?

Chicken Katsu is a well-loved Japanese meal featuring breaded and deep-fried chicken cutlets, typically accompanied by white rice, shredded cabbage, and a delightful tonkatsu sauce that balances sweetness and savory flavors. This dish holds a special place in Japanese culinary traditions and is also widely enjoyed in Hawaii, frequently served as part of a “plate lunch” alongside creamy macaroni salad.

Why You’ll Love This Recipe

• Crispy exterior, tender interior: The combination of a wet batter and panko results in an irresistible crunch while sealing in juiciness.
• Everyday ingredients: There’s no need for a special grocery run—just chicken, panko, flour, egg, and some seasonings will do.
• Adaptable: Perfect for Chicken Katsu Curry, sandwiches, rice bowls, or bento boxes.
• Prep-ahead option: Keeps well and reheats wonderfully in an air fryer or oven.

Ingredients You’ll Need

• Chicken thighs: Opt for boneless, skinless thighs for the most tender and flavorful cutlets. Flatten them to a thickness of ½ inch to ensure uniform cooking.
• Salt and pepper: Essential for seasoning the chicken prior to the breading process.
• Garlic powder: Introduces an added dimension to the batter.
• Egg and flour: Whisked together to form a wet mixture that allows breadcrumbs to adhere.
• Panko breadcrumbs: Crucial for achieving that perfectly crunchy and delicate coating.
• Neutral oil for frying: Avocado, canola, or vegetable oil work wonderfully. Steer clear of olive oil.

Note: Feel free to replace chicken breast with pork chops (Pork Katsu) or even use tenderized steak for different options.

Step-by-Step Instructions

1. Prep the Chicken
Utilize a meat mallet or rolling pin to flatten chicken thighs to roughly ½-inch thick. Liberally season both sides with salt and pepper.

2. Make the Wet Batter
In a mixing bowl, combine eggs, flour, garlic powder, salt, and pepper, whisking until smooth. The mixture should have a consistency a bit lighter than pancake batter. If necessary, incorporate a little water to achieve the desired thickness.

3. Bread the Chicken
Coat each chicken piece in the batter, allowing any excess to drip away. Next, firmly press it into a shallow dish filled with panko breadcrumbs, ensuring it is completely covered. Verify that there are no uncovered areas.

4. Fry to Crispy Perfection
Heat approximately 1 inch of oil in a skillet until it reaches 350°F (180°C). Gently place the breaded chicken into the sizzling oil and cook for 4 to 6 minutes until it becomes golden brown and thoroughly cooked (the internal temperature should reach 165°F). Be cautious not to overcrowd the skillet—fry in batches if necessary.

5. Drain and Rest
Move the fried cutlets onto a wire rack or a plate lined with paper towels to remove any surplus oil. Allow them to rest for a few minutes prior to slicing.

Tips for Crispy, Juicy Chicken Katsu

• Use panko breadcrumbs only. They produce that distinct crunch that standard breadcrumbs simply cannot replicate.
• Keep the oil at a steady 350°F. Utilize a thermometer for monitoring. If the oil becomes too cool, your chicken will soak up excess oil; if it’s too hot, the crust will char before the interior is fully cooked.
• Let cutlets rest on a wire rack. This keeps them from becoming wet and mushy underneath.
• Pound the chicken evenly. Inconsistent thickness results in irregular cooking. Strive for a uniform ½-inch.

Serving Suggestions

• Classic Plate Lunch Style: Serve sliced katsu alongside fluffy white rice, finely shredded cabbage, and drizzled with tonkatsu sauce, whether you opt for a store-bought variety like Bulldog or whip up a homemade version.
• Make it Chicken Katsu Curry: Drizzle Japanese curry over the sliced cutlet and rice—warm and inviting.
• Tuck into a Sandwich: Slice it up and serve on a soft bun with lettuce, mayo, and a drizzle of sauce.
• Try it in a Bowl: Over rice with pickled vegetables and a runny egg.

Storing & Reheating

• Fridge: Store cooled katsu in an airtight container for up to 3 days.
• Air fryer: Reheat at 350°F for 8–10 minutes to get it crispy again.
• Oven: Bake at 400°F for about 15 minutes.