Crispy Chicken Katsu Recipe
Breaded and fried chicken cutlet served with a side.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken Katsu
Serving Suggestions
Method
Preparation of Chicken Katsu
- 1
Prepare the Chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch using a meat mallet.
- 2
Season the Chicken
Sprinkle both sides of the chicken with salt and black pepper, ensuring they are evenly seasoned.
- 3
Bread the Chicken
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dip each piece of chicken first into the flour, shaking off excess, then into the eggs, and finally into the panko, pressing gently to adhere.
Cooking the Chicken
- 4
Heat the Oil
In a large skillet, heat vegetable oil over medium-high heat until shimmering.
- 5
Fry the Chicken
Carefully add the breaded chicken to the skillet, cooking for about 4-5 minutes on each side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- 6
Drain the Chicken
Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil.
Serving
- 7
Plate the Dish
Slice the chicken katsu into strips and serve with shredded cabbage on the side.
- 8
Add Condiments
Drizzle tonkatsu sauce over the chicken or serve it on the side for dipping. Garnish with lemon wedges.