Chicken Katsu (Japanese Fried Chicken Cutlet)
Chicken katsu belongs to the yoshoku tradition — Western-inspired dishes that Japan adopted and transformed in the Meiji era. While tonkatsu (pork cutlet) came first, chicken katsu became equally popular as a lighter, more affordable option. The Japanese innovation was using panko breadcrumbs, which are coarser than Western breadcrumbs and create an extraordinarily crispy, airy coating. Katsu is everywhere in Japan: in bento boxes, on top of curry, sandwiched in thick white bread as katsu sando, and served in school cafeterias. The word 'katsu' sounds like the Japanese word for 'win,' so students often eat it before exams for good luck.
Crispy panko-breaded chicken cutlet, golden and juicy. A Japanese comfort food classic served with shredded cabbage and tonkatsu sauce.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying (about 2cm depth)
- Shredded cabbage, for serving
- Tonkatsu sauce, for serving
- Lemon wedges, for serving
Instructions
- 01Place each chicken breast between plastic wrap and pound to an even 1.5cm thickness using a rolling pin or meat mallet.
- 02Season both sides with salt and pepper.
- 03Set up three shallow dishes: flour, beaten egg, and panko breadcrumbs.
- 04Coat each chicken breast in flour, shaking off excess. Dip in egg, then press firmly into panko, making sure the coating is even.
- 05Heat oil to 170°C (340°F) in a deep skillet. Fry chicken for 4-5 minutes per side until deep golden brown and cooked through.
- 06Drain on a wire rack for 2 minutes. Slice into strips and serve on a bed of shredded cabbage with tonkatsu sauce and lemon.
Pro Tips
- Pounding the chicken to an even thickness is the most important step — it ensures even cooking so the outside doesn't burn before the inside is done.
- Press the panko firmly onto the chicken. A loose coating will fall off during frying.
- Oil temperature matters. Too hot and the coating burns; too cool and the katsu absorbs oil and becomes greasy. Use a thermometer if you have one.
- Let the fried katsu rest on a wire rack, not paper towels — the rack keeps the bottom from getting soggy.
Nutrition Facts
Per serving (approximate)
Frequently Asked Questions
- What is the difference between chicken katsu and tonkatsu?
- Tonkatsu uses pork loin or pork fillet, while chicken katsu uses chicken breast. The breading and frying technique is identical. Tonkatsu tends to be juicier due to the higher fat content of pork.
- What can I use instead of tonkatsu sauce?
- Tonkatsu sauce is a thick, fruity, Worcestershire-like sauce. You can make a quick substitute by mixing 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 teaspoon soy sauce, and 1 teaspoon sugar.
- Can I bake chicken katsu instead of frying?
- Yes. Spray the breaded chicken with oil and bake at 220°C (425°F) for 20-25 minutes, flipping halfway. The result won't be as crispy as deep-frying, but it's a good lower-fat alternative.
- Why is shredded cabbage always served with katsu?
- The crisp, cool cabbage provides a refreshing contrast to the rich, fried cutlet. It also aids digestion. In Japan, you'll never see katsu served without a mound of finely shredded raw cabbage alongside it.
