Crispy Chicken Katsu – Crunchy Japanese Classic

Crispy Chicken Katsu is a beloved Japanese comfort food known for its crunchy coating and juicy chicken center. Breaded with panko and fried until golden, this dish delivers restaurant-quality texture at home. It’s quick enough for weeknights yet impressive enough for guests.

Why You’ll Love This Recipe

• Extra-crispy panko coating that stays crunchy
• Juicy chicken with simple, balanced seasoning
• Cooks quickly with minimal prep
• Family-friendly and freezer-friendly
• Works for bowls, sandwiches, or plates

Ingredients

• 2 large boneless, skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tablespoon milk
• 1 1/2 cups panko breadcrumbs
• Vegetable oil, for frying
• Shredded green cabbage, for serving

Optional Katsu-Style Sauce

• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1/2 teaspoon garlic powder

Step-by-Step Instructions

1. Slice each chicken breast horizontally to create thin cutlets. Pat dry with paper towels.
2. Season both sides of the chicken with salt, pepper, and garlic powder.
3. Set up a breading station with flour in one bowl, eggs whisked with milk in a second bowl, and panko in a third bowl.
4. Dredge chicken in flour, shaking off excess.
5. Dip into egg mixture, coating completely.
6. Press firmly into panko breadcrumbs, ensuring full coverage.
7. Heat 1/2 inch of oil in a skillet over medium heat to 350°F.
8. Fry chicken 3–4 minutes per side until golden brown and cooked through.
9. Transfer to a wire rack to drain excess oil.
10. Slice into strips and serve immediately with cabbage and sauce.

Tips & Variations

• Pound chicken evenly for uniform cooking
• Press panko firmly to prevent bald spots
• Fry in batches to maintain oil temperature
• Bake at 425°F for 18–20 minutes as a lighter option
• Use gluten-free panko for a gluten-free version

Storage & Freezer Instructions

• Store leftovers in an airtight container in the refrigerator for up to 3 days
• Allow chicken to cool completely before storing
• Freeze cooked chicken katsu for up to 2 months
• Reheat in the oven or air fryer to restore crispiness
• Avoid microwaving for best texture

Serving & Pairing Ideas

• Serve with steamed white rice and shredded cabbage
• Add to rice bowls with pickled vegetables
• Use in sandwiches with soft buns and sauce
• Pair with miso soup or simple cucumber salad
• Drizzle with katsu sauce or serve on the side

Frequently Asked Questions

What makes chicken katsu so crispy?

The panko breadcrumbs create a light, airy crust that fries up crisp without absorbing too much oil.

Can I air fry chicken katsu?

Yes. Spray breaded chicken lightly with oil and air fry at 400°F for 10–12 minutes, flipping halfway.

What oil works best for frying?

Neutral oils like vegetable, canola, or sunflower oil work best for even browning.

Can I prepare it ahead of time?

You can bread the chicken a few hours ahead and refrigerate until ready to fry.

Ready to Make It?

This Crispy Chicken Katsu brings bold crunch and juicy texture together in one irresistible dish. Whether you serve it traditional or turn it into bowls and sandwiches, it’s a recipe worth saving and making again. Add it to your rotation for an easy win any night of the week.

You Might Also Like

• Chicken Parmesan – Crispy breaded chicken baked with tomato sauce and cheese.
• Garlic Butter Steak and Potato Skillet – A hearty one-pan dinner packed with flavor.
• Chicken Fajita Casserole – Bold spices with tender chicken and peppers.
• Oven Baked Fries – Crispy fries made right in your oven.

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