Tulo

Chicken Katsu Recipe

Crisp, panko-crusted fried chicken cutlets served with a tangy-sweet katsu sauce and shredded cabbage, the classic Japanese comfort food.
Photo by Larysa Stratiichuk on Pexels

Pounding the chicken to an even thickness means it cooks through at the same rate the crust browns, and panko's large, dry flakes fry up into a shatteringly crisp coating that stays crunchy far longer than fine breadcrumbs would.

Prep
20 min
Cook
15 min
Total
35 min
Servings
4

Ingredients

Servings4
  • 4 whole boneless, skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • 1 cup neutral oil, for frying
  • 3 tbsp ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 3 cups green cabbage, finely shredded

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Instructions

  1. 1Place each chicken breast between plastic wrap and pound to an even 1/2-inch thickness.
  2. 2Season both sides with salt and pepper.
  3. 3Set up three shallow dishes: flour, beaten eggs, and panko.
  4. 4Dredge each cutlet in flour, shaking off excess, then egg, then press firmly into the panko to coat both sides.
  5. 5Heat about 1/2 inch of oil in a heavy skillet over medium-high heat until it shimmers, around 350°F (175°C).
  6. 6Fry the cutlets 3-4 minutes per side, until deep golden brown and cooked through.
  7. 7Drain on a wire rack or paper towels and rest 2 minutes before slicing into strips.
  8. 8Whisk together ketchup, Worcestershire sauce, oyster sauce, and sugar for the katsu sauce.
  9. 9Serve the sliced chicken over shredded cabbage with the sauce alongside.

Tips & variations

  • Pork loin cutlets, pounded the same way, make this tonkatsu, the traditional version of the dish.
  • For a lighter version, bake the breaded cutlets on a wire rack at 425°F (220°C) for about 20 minutes, flipping once.
  • Store-bought tonkatsu sauce works fine if you'd rather skip mixing your own.

Storage & reheating

Refrigerate cooked cutlets up to 3 days. Reheat in a 375°F oven or air fryer for about 8 minutes to restore crispness; microwaving leaves the crust soft.

Nutrition

A protein-rich dish; the panko crust and frying oil add a meaningful amount of carbs and fat.

Tips from the Tulo kitchen

  • Let the coated cutlets rest for a few minutes before frying, it helps the panko adhere and reduces how much falls off in the oil.
  • Fry in batches rather than crowding the pan, too many cutlets at once drops the oil temperature and leaves the crust greasy instead of crisp.

FAQ

What's the difference between chicken katsu and karaage?

Katsu is a breaded, pounded cutlet fried whole and sliced afterward, while karaage is bite-sized chicken marinated and coated in a thin starch layer before frying. They're both fried Japanese chicken dishes but different in cut, coating, and technique.

Can I air fry chicken katsu instead of pan-frying?

Yes, spray the breaded cutlets lightly with oil and air fry at 400°F for about 12 minutes, flipping halfway, for a lighter version with a similarly crisp crust.

What can I use instead of panko?

Regular breadcrumbs work in a pinch but produce a finer, less shatteringly crisp crust. Panko's larger, airier flakes are really what give katsu its texture, so it's worth seeking out.

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