Authentic Chicken Katsu Recipe: A Taste of Japan at Home

Popular Japanese food Chicken Katsu is known throughout the world for its mouthwatering flavor and crispy texture. The coated and deep-fried chicken cutlets in this delicious dish are accompanied by a tangy and savory sauce. Despite having its roots in Japan, Chicken Katsu has won the hearts and tastebuds of food lovers all over the world.

The word “Katsu” is a translation of the English word “cutlet,” and it describes the breaded and fried meat commonly found in Japanese cuisine. While chicken is the traditional ingredient in Chicken Katsu, other meats or even seafood, like prawns, can be used in some versions of the dish. Regardless of the protein used, Chicken Katsu is distinguished by its distinctively light and crispy breading.

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Servings: 4

Chicken Katsu Ingredients:

  • 1 cup panko breadcrumbs
  • 4 boneless & skinless chicken breasts
  • 2 large beaten eggs
  • ½ cup all-purpose flour
  • Shredded cabbage, to serve
  • Freshly ground black pepper & kosher salt, to serve
  • Cooked rice, to serve
  • Vegetable oil, for frying
  • Tonkatsu sauce, to serve


  1. To prepare chicken breasts place them on the chopping board and cover them using plastic wrap. Gently pound the chicken breasts using rolling pin or meat mallet to the thickness of ½ inch. Season the both sides of chicken breasts with freshly ground black pepper & kosher salt.
  2. Take a bowl and place all-purpose flour in it then take another bow and beat the eggs in it, then take the third bowl and add panko breadcrumbs in it.
  3. By taking one chicken breast at a time first coat, it with the flour and shake off the excess. Now dip it in the beaten eggs bowl and then for the final coating coat the chicken breast in breadcrumbs bowl. Repeat the same process with all the chicken breasts.
  4. To fry the chicken breasts, take a pan and on medium flame heat the vegetable oil in it. Wait for thirty seconds so that oil gets warm. When the oil is hot enough gently place the chicken breasts in it and cook them for four to five mins till its cooked enough or golden brown in color. *To avoid over crowding cook the chicken breasts in batches.
  5. When the chicken breasts are cooked place them on tray which is lined with paper towels so that the excess oil is absorbed.
  6. Let the rest for two – three mins before slicing them.
  7. Serve the delicious chicken katsu with side of steamed rice and shredded cabbage, and tonkatsu sauce for dipping.

Nutritional values

Calories: 385 kcal, Carbs: 33g, Protein: 35g, Fats: 10g

Frequently Asked Questions:

Q: Can bone in chicken be used foe for katsu chicken?

Chicken Katsu recipe often use boneless, skinless chicken breasts, but you may also use bone-in chicken if you like. Just be aware that cooking times could change and that the bone-in chunks might take a little longer to cook thoroughly.

Q: How to store the left over katsu chicken?

If you have any leftover chicken, let it cool fully before storing it in the fridge for up to two days in an airtight container. To keep it crisp, reheat it for a short time in the oven or toaster oven.

Leave a comment