Crispy Chicken Katsu
Pan-fry crispy chicken katsu with a light panko coating and a quick tangy dipping sauce. Thin chicken cutlets make this Japanese-style dinner manageable.
- Prep time
- 20 min
- Cook time
- 16 min
- Total time
- 41 min
- Servings
- 4
Chicken katsu pairs a crisp breadcrumb coating with simply seasoned meat. This home version uses shallow frying in a skillet instead of a large pot of oil. Cutting and pounding the chicken to an even thickness is the most useful preparation step: it helps the coating brown while the center cooks through. Panko gives the lightest texture. A quick ketchup-based sauce provides a convenient adaptation of bottled katsu sauce for four portions of chicken.
Crispy Chicken Katsu
Serves 4 · Prep 20 min · Cook 16 min · Rest 5 min · Total 41 min
Ingredients
Step-by-step instructions
- Slice each breast horizontally into two cutlets. Pound between sheets of parchment to 1/2 inch (1.3 cm) thick; season with salt and pepper.
- Place flour, eggs, and panko in separate shallow bowls. Coat each cutlet in flour, then egg, then panko, pressing gently.
- Mix ketchup, Worcestershire sauce, and soy sauce in a serving bowl. Set aside while heating half the oil in a skillet over medium heat.
- Cook two cutlets for 3 to 4 minutes per side until golden and 165°F (74°C) inside. Repeat with remaining oil and cutlets.
- Drain on a rack and rest for 5 minutes. Slice into strips and serve with the sauce; discard unused raw-chicken breading ingredients.
A few kitchen notes
- Keep cutlets evenly thick so the coating and meat finish together.
- Drain on a rack to preserve the crisp underside.
Ingredient substitutions
- Replace panko with the same volume of plain dry breadcrumbs; the coating will be denser.
Storage & reheating
Refrigerate within 2 hours for 3 days. Reheat on a rack at 375°F (190°C) until the chicken reaches 165°F (74°C).
What to serve with it
Serve with rice and finely shredded cabbage.
Comments & kitchen questions
Have a question, a useful substitution, or a result to share? Your feedback helps us make this recipe clearer and more useful.
Questions from the kitchen
Can I make Crispy Chicken Katsu ahead?
Refrigerate within 2 hours for 3 days. Reheat on a rack at 375°F (190°C) until the chicken reaches 165°F (74°C).
What if I can’t find an ingredient?
Replace panko with the same volume of plain dry breadcrumbs; the coating will be denser.
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