Chicken Katsu is a classic Japanese home-cooked dish served with tonkatsu sauce and a side of shredded cabbage salad. These tender and crispy panko-breaded cutlets are surprisingly easy to make, even on a busy weeknight! They also freeze well and make for a delicious meal-prep item.
Who can resist the great pleasure of eating crispy, juicy, fried chicken? Not me! Not when I can easily fry them up at home in just about 30 minutes. I’m talking about Chicken Katsu (チキンカツ), the Japanese version of chicken schnitzel or chicken tenders.
The crispy crust and flavorful, juicy meat deliver great satisfaction with every bite. Today, I’d like to show you how to make this beloved Japanese chicken cutlet right in your kitchen.
Table of Contents
What is Chicken Katsu?
Chicken katsu (チキンカツ) is made of chicken breast fillet breaded with flour, egg, and Japanese panko breadcrumbs, then deep-fried until golden brown. It’s the chicken counterpart of Tonkatsu or pork cutlet.
With just a few simple ingredients from your pantry, chicken katsu is something you can accomplish even on a weeknight meal!
If you’re curious, katsu is basically a shortened form of katsuretsu (カツレツ), meaning “cutlet” in Japanese. There are different versions of katsu depending on the type of meat you use. I’ve shared many katsu recipes on the blog which I think you’re going to enjoy.
How to Make Chicken Katsu
Ingredients You’ll Need
- Chicken breast – You can also use chicken thighs or tenders, but the popular choice is boneless skinless chicken breast. My mom often made it with chicken tender when I was small and I did the same when my kids were younger.
- Salt and pepper
- Flour
- Eggs
- Panko (Japanese breadcrumbs)
- Oil for deep frying
- Tonkatsu sauce or katsu sauce (homemade or store-bought)
As you can see, most of the ingredients for chicken katsu are common ingredients and you can access them fairly easily wherever you are.
Overview: Cooking Steps
- Butterfly chicken and season with salt and pepper.
- Coat the chicken with flour, egg, and panko.
- Deep fry until golden brown and serve with tonkatsu sauce.
Even with deep frying, it’s really an easy 3-step process! For those who are looking for oven-baked method, please scroll down for the link.
6 Important Tips for Making Chicken Katsu
Tip #1: Butterfly the chicken
The thickest part of a chicken breast can be close to 1 inch (2.5 cm) thick and it is very hard to cook through.
Therefore, we butterfly the chicken breast by splitting it horizontally, stopping before you cut all the way through it, and opening it like a book. When you open the breast, it has two matching sides, resembling a butterfly.
For Japanese cooking, we butterfly it to the left and right sides to make it even, similar to a French door. We call this cutting technique Kannon Biraki (観音開き).
If you have younger children, you can also cut the chicken into bite-size pieces. Interestingly, we do not cut the pork into small pieces, but many Japanese home cooks cut the chicken into bite-size pieces.
To cut into smaller pieces, we use another cutting technique called Sogigiri (そぎ切り) instead of butterflying. You would hold the knife in an angle, nearly parallel to the cutting board, and then slice the chicken. This method will flatten the piece and give the chicken more surface area so that it cooks faster and evenly.
Lastly, remember that we eat chicken katsu with chopsticks. Make sure you cut into smaller pieces either before or after frying so you don’t have to cut at the table.
Tip #2: Add oil to the egg
Adding a small amount of oil to the egg mixture helps adhere the meat to both flour and panko. Some people add water or milk to loosen the thick egg mixture, but a bit of oil also loosens the egg mixture while doing the trick.
Tip #3: Get Japanese panko breadcrumbs
Regular breadcrumbs are VERY different from panko, so I won’t recommend it.
Panko (パン粉) is Japanese breadcrumbs that are lighter and crispier. It is the secret to ultra-crunchy katsu and yields the kind of crust that you can actually hear when you take a bite into it. No regular breadcrumbs can beat that!
Tip #4: Remove excess flour and panko
Dust off excess flour when you coat the chicken breast with flour. The excess flour can be the reason why breading comes off easily from your meat.
You may like the panko texture and want to put more onto chicken katsu. I used to think that too when I was 10 years old while helping my mom. She told me all the excess panko would end up just falling off into the oil, and I didn’t believe it (as I wasn’t the one who did the deep-frying). But, cooking is science—more doesn’t necessary work. You would end up scooping up all those additional panko crumbs from the hot oil. It’s not worth it. Gently press the panko down with your hand, and if some panko falls off, let them go.
We’ll focus on deep frying tips later.
Tip #5: Use Tonkatsu sauce for Japanese katsu
The sauce that comes with Chicken Katsu and Tonkatsu is called So-su (ソース; “Sauce”). When we say So-su or “sauce” in Japan, it refers to Tonkatsu Sauce (とんかつソース), which is a thicker and sweeter version of Worcestershire sauce.
With a tangy and complex taste from the vegetables and fruits, Tonkatsu sauce makes it the best condiment to enjoy with Japanese deep-fried dishes. You’ll also find tonkatsu sauce being served with Korokke.
It’s not common to make this sauce from scratch at home since it requires many hours of cooking fruits and vegetables. We usually buy Tonkatsu sauce from the store, and the most popular brand is Bulldog brand Tonkatsu sauce.
For those of you who have no access to Tonkatsu Sauce, I tried my best to make Homemade Tonkatsu Sauce using available common condiments.
Tip #6: Prepare shredded cabbage salad
The majority of panko-breaded fried foods (Tonkatsu, Ebi Fry, Korokke, etc) in Japan are served with a side of thinly shredded cabbage. You can use a sharp knife to cut into thin slices, but my mom introduced me to this awesome cabbage slicer and it’s amazing how this mandoline slicer can create such a fluffy shredded cabbage!
You can drizzle tonkatsu sauce over the cabbage or use your favorite salad dressing. I almost always use Japanese sesame dressing as it’s mild and creamy, which counterbalances the tonkatsu sauce.
3 Tips for Deep Frying
First, let me say that deep-frying is not as intimidating as it seems. Once you get the technique down, you’d be frying up more delicious katsu meals that win the hearts of every picky eater. That’s why every Japanese home cook embraces deep-frying!
Here are the 3 tips you need to know about frying these crisp, juicy chicken cutlets at home.
- Use a medium-size pot (that fits the chicken) instead of a large pot or pan. The key is to have at least 1.5 inches (3.8 cm) of oil for frying. If you use a large pot/pan, you will need more oil to achieve 1 inch in depth. I use a 2.75-QT STAUB Cast Iron Round Cocotte (8 inches or 20 cm in diameter).
- Use a kitchen thermometer to check the oil temperature. I always recommend this instant-read thermometer. If you are new to deep-frying, it’s best to use a kitchen thermometer than doing the guesswork yourself which may not get an accurate result. The optimal oil temperature for chicken katsu is 340 ºF (170 ºC).
- Pick up crumbs frequently and I can’t stress enough how important this is. Fallen breadcrumbs in the oil will keep getting burned and turn your oil dark and dirty if you don’t pick them up.
If you want to learn more about deep-frying, such as how to throw away oil or what kind of tool is helpful, please read the How to Deep-Fry page where I explain in detail.
Deep-fried food can be tricky, but if you do it right the food actually tastes light and not greasy at all. It takes practice to become comfortable with deep frying, but it’s a good skill to have for broadening your cooking options.
Great Meal Prep Menu!
Did you know that chicken katsu is perfect for making ahead and freezing? Yes, that’s what I love about it. You can enjoy the cutlet as it is, but it is also a versatile dish that you can transfer into:
- Chicken Katsu Curry
- Katsudon
- Chicken Katsu Sando Sandwich
- Chicken Katsu Onigirazu
- Make fried rice with a few leftover pieces (my childhood favorite!)
- Put in a bento box
How long does chicken katsu keep?
Chicken katsu will keep in an airtight container in the refrigerator for 2-3 days. The only way to make the breaded chicken crispy again is to put it in the oven or toaster oven to reheat. Do not use the microwave to reheat.
Can you freeze chicken katsu?
I always double the recipe and freeze the extra for kids’ lunch or another meal. After deep-frying the chicken, let cool completely before storing it in the airtight container to freeze.
When you are ready to serve, reheat the frozen chicken katsu on a baking sheet at preheated 350 ºF (176 ºC) for 15-20 minutes, then serve with Tonkatsu sauce.
Can I Bake Chicken Katsu?
Yes! For those of you who still prefer to keep your kitchen oil-free, you can bake your chicken katsu in the oven.
My method for Baked Chicken Katsu recipe is to pre-toast the panko ahead of time. This way, the panko is nicely brown and crispy to start. Your baked chicken katsu will look like a deep-fried version, and the outer layer is light and crispy.
Many JOC readers have tried my Baked Tonkatsu, Baked Chicken Katsu, and Baked Croquette recipes, so do check them out if you prefer baking, instead of deep-frying.
Both deep-fried and baked versions are equally delicious, and I use both methods often.
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Chicken Katsu
Video
Ingredients
- 1 piece boneless, skinless chicken breast (9.5 oz, 270 g; or use the same weight of chicken thighs or tenders)
- ½ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
- 3 cups neutral oil (for deep-frying; enough for 1½ inches (3.8 cm) of oil in the pot)
- 3 Tbsp all-purpose flour (plain flour)
- 1 cup panko (Japanese breadcrumbs)
- 1 large egg (50 g each w/o shell)
- ½ Tbsp neutral oil (for the egg)
For Serving
- tonkatsu sauce (or make my Homemade Tonkatsu Sauce)
- shredded green cabbage (optional)
- Japanese Sesame Dressing (optional)
- tomato (optional)
Instructions
Before You Start
- If you prefer not to deep-fry, see my recipe for Baked Chicken Katsu.
- Gather all the ingredients.
To Butterfly the Chicken
- Butterfly the chicken breast so the meat is thinner and cooks faster; read more details in my blog post. To butterfly the chicken breast, split it horizontally from the side (stopping before you cut all the way through it) and open it like a book. When you open the breast, the two sides will mirror each other, resembling a butterfly (see how in my video). Here, I‘d also like to demonstrate the Japanese cutting technique Kannon biraki (観音開き) to butterfly the chicken breast. With a sharp knife, score the middle of 1 piece boneless, skinless chicken breast from the top about halfway through the thickness of the breast; do not cut completely through.
- Then, turn the knife parallel to the cutting board and slice the chicken from the center toward the left side (or the right side, if you‘re left-handed) to make it evenly thin. Stop before you cut all the way through it, and open it like a book. Imagine we‘re creating a French door here.
- Turn the chicken 180 degrees and butterfly the second side from the center toward the left, creating another “door.“
- Cut the chicken in half down the center. Now you have two pieces.
- With a meat mallet or the back of the knife, pound the chicken to an even thickness, about ¼ to ½ inch (6 mm to 1.3 cm).
- Season both sides of the chicken with ½ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper.
To Heat the Oil and Bread the Chicken
- Add 3 cups neutral oil to a medium-size, heavy-bottomed pot (I use a Staub 2.75 QT Dutch oven, 11 inches in diameter). Add enough oil so it is 1½ inches (3.8 cm) deep in the pot; dip a chopstick in the oil to measure. If you use a large pot, you will need to add more oil to get it 1½ inches deep. Start heating the oil to 340ºF (170ºC) over medium-low heat (or low heat, if you need more time to bread the chicken). For the breading, prepare three bowls or trays: One with 3 Tbsp all-purpose flour (plain flour), one with 1 cup panko (Japanese breadcrumbs), and one with 1 large egg (50 g each w/o shell).
- Add ½ Tbsp neutral oil to the egg and whisk it together. Tip: By adding oil, the meat and breading won’t detach from each other while cooking and the juice and flavor from the meat will not escape easily.
- Coat the chicken with the flour and shake off any excess. Then, coat it with the beaten egg.
- Finally, coat the chicken with the panko, pressing the panko into the cutlet so that it adheres well. Remove any excess. Repeat with the remaining chicken piece.
To Deep-Fry
- If you are new to deep-frying, read my How to Deep Fry Food page and get an instant-read thermometer to check the oil temperature. Heat the oil to 340ºF (170ºC). I use medium heat throughout deep-frying, but please increase or decrease the heat to maintain the target oil temperature.
- When, the oil is at the correct temperature, add one piece of breaded chicken. Fry one piece at a time. Deep-fry for a total of 3 minutes, turning the chicken once at the halfway point. Tip: Do not overcrowd the pot. Remember, your ingredients should take up no more than about half of the oil surface area at any one time. If you add too much food at once, the temperature of the oil will drop quickly and the chicken will absorb too much oil.
- Deep-fry until both sides are golden brown. Remove the cutlet from the oil and hold it vertically over the pot for a few seconds to drain the excess oil. Then, transfer it to a wire rack or paper towel-lined tray. If possible, keep it on its side to drain the excess oil.
- Collect all the crumbs in the oil with a fine-mesh skimmer before you add the next piece of chicken. If you don’t clean up these crumbs, they will burn and the oil will get darker. Make sure to keep the oil clean throughout deep-frying.
To Serve
- Cut the chicken into 1-inch (2.5 cm) pieces and serve it with tonkatsu sauce. Typically, I serve Chicken Katsu with a side of shredded green cabbage and my Japanese Sesame Dressing. I also add a few wedges of tomato for color.
To Store
- You can store the leftovers in an airtight container and store them in the refrigerator for up to 2 days or in the freezer for up to a month. To reheat, bake at 350ºF (180ºC) for 15–20 minutes for chicken katsu that was thawed in the refrigerator overnight, or for 30 minutes if heating directly from frozen. Check that the inside is warm before serving.
Nutrition
Editor’s Note: The post was originally published on November 6, 2012. The post has been updated with new images, a new video, and a revised recipe in November 2021.
I don’t know if it was the frying times or the cut, but this was the most tender fried chicken I’ve ever made – it was so delicious. Thank you for this recipe!
Hi Linda! Thank you very much for trying Nami’s recipe and for your kind feedback!!🙂
Hello Nami~! I love using your recipes and have been a fan for 3 years ; o ;!! As always your tutorials help me make amazing food, this recipe was no exception~! Thank you for all your wonderful recipes!
Hi Melissa! Nami is so happy to hear you enjoy her recipes!
Thank you very much for using the JOC website and being a fan for many years!❤️
Hi, I’m wondering what would be a good side dish for this? Thank you!!
Hi Kathrine! Thank you very much for reading Nami’s post!
Many kinds of side dishes will go well for Chicken Katsu, and we posted an idea at the end of this post. Please scroll down to check “MAKE IT INTO A MEAL” photos. If you click the image, it will transfer to the recipe! We hope this helps!
Yes, thank you!
You are welcome, Kathrine!
If you have any questions, please let us know! We are happy to assist.😊
This was brilliant! I love how you share photos of the prepping and cooking process – I would never have thought to use my Lodge pan for deep-frying but it was perfect. We had your maple-miso carrots on the side though I think coleslaw would also be nice. Thx!
Hi Yvonne! Thank you very much for trying Nami’s recipe and for your kind feedback!
Nami and JOC team are so happy to hear step by step photos were helpfuled.☺️
LOVE this recipe! This was such an easy recipe and well written out to follow. My husband said we will never order chicken katsu from a restaurant again! Chicken katsu has to be my all time favorite dish, but lately I’ve been finding that when we order take out it’s either over fried, too oily.. and just not good. I’m so glad I tried it myself! I had everything in the pantry and fridge.
The sauce is also perfect! I’m very picky about sauce with my katsu and this one beats the ones we get from a Hawaiian or Japanese restaurant.
Hi Katy! We are glad to hear you enjoyed homemade Chicken Katsu!
Thank you very much for trying Nami’s recipe and for your kind feedback.
I made this last night for dinner with chicken thighs and it turned out FANTASTIC! The recipe is so easy to follow and I love how the directions are so clearly explained. The chicken was crispy on the outside and moist on the inside. Perfection!
Hi Lacey, We are glad to hear you enjoyed this recipe! Thank you very much for trying this recipe and for your kind feedback!
made this for my boyfriend last night and it was sooooo good! thank you!! served it with rice green beans and a cucumber salad. we ended up not needing a sauce! just used several lemons and soy sauce.
included lots of garlic in the marinade and in the rice. loved the tip about removing the bread crumbs in between batches, and how to reheat (there are plenty of leftovers).
Hi Elena, Thank you very much for trying this recipe and for your kind feedback! We are so happy to hear Nami’s tips are helpful, and you and your boyfriend enjoyed this dish!🙂
I love your recipe I love Japanese food
Hi Beirut, Thank you very much for your kind feedback!
Hi Nami, I prepared this exactly as written. It was amazing. Delicious. The sauce surprised me how good it is despite the use of ketchup, which made me a bit suspicious at first. I doubled the sauce to eat the leftovers… Yummy. Thank you for sharing. I love your website and when I want a Japanese recipe I come straight to Just One Cookbook, and never again turn to other websites. I’m hooked.
Hi Nany,
Awww…🥰 Thank you very much for your kind feedback!
We are so happy to hear this recipe turned out delicious, and you enjoyed it! Thank you for trying many recipes from our website.😊
I came across this recipe on google one afternoon when I was trying to learn new ways of cooking. It’s FANTASTIC! We haven’t had much luck finding boneless chicken breasts, so I’ve had to use bone in chicken breasts and work around that, but even so, it’s a wonderful recipe!
Just wanted to say thank you for posting this up. 😀
Hi Ana! Thank you so much for trying this recipe and I’m really happy to hear you enjoyed it. Thanks for your kind feedback. xo
This is my first time doing deep frying for chicken katsu and it is really a pleasant experience thanks to your helpful and detailed directions in this recipe. I tried your baked chicken katsu method before and it was great but this is even better! I got a great stamp of approval from my hubby and toddler son too! Thank you Nami for all your useful and awesome recipes! 🙂
Hi Sheena! Thank you so much for trying my recipe! I’m so glad your first deep frying experience went well! 🙂 Yeah, nothing really beats real frying in my opinion, which is why I don’t bother getting an air fryer… 😀 As long as moisture is removed from the food and coated with dry things (in this case, panko), you don’t have to worry about splatter. But it’s always good to be safe!
Hi! I tried to make this tonight and it was very delicious! My katsu burned a bit but otherwise all good. I usually do not like tonkatsu but I tried your home made version and it was fantastic. The only thing I changed was adding a tablespoon of mustard into the eggwash. I often make schnitzel for my family and this recipe is similar in many ways. I usually serve it with a lemon wedge. A side salad of tomato, watermelon and cilantro with dill mustard dressing is perfect!
Hi Maggie! Ah…. your dinner sounds amazing with all the salad! So good! Thanks for trying this recipe!
Nami I’ve made chicken katsu using your recipe many times. I’ve made it with both chicken breast and thighs, they’ve both always turned out really well, thank you
Hi Faiza! I’m so happy to hear that! Thank you so much for your kind feedback, Faiza!
Will be making this again and again! Cracked egg and chicken katsu over curry, with fukujinzuke…and homemade miso to finish it off. All wonderfully from scratch thanks to Nami’s recipes!
Hi Nicole! So happy to hear you enjoyed my recipes! Thanks for your kind feedback!
Simple and easy steps by the chef. Both of the chicken katsu and tonkatsu sauce are delicious. Thumbs up from my family.
Hi KL! Thank you so much for your kind feedback! So happy to hear your family enjoyed it! 🙂