Chicken Katsu Recipe (10 Minutes)

This homemade chicken katsu recipe tastes like something you’d get at a Japanese restaurant! It features panko breaded chicken cutlets fried until golden brown and crispy.

If you’ve ever been intimidated to make your favorite Japanese restaurant classics at home, start with this chicken katsu recipe.

The chicken turns out just as crispy and flavorful as you’d expect. It takes minutes to make and seriously tastes incredible.

Why this recipe works

This dish may look incredibly fancy, but it’s one of the easiest and quickest crispy chicken recipes you’ll ever encounter.

• Ready in 10 minutes. From prep to the finished dish, this chicken cooks in no time at all.
• Incredible flavor and texture. The texture of the chicken cutlets are crispy on the outside and perfectly moist and juicy in the middle. It’s seasoned just the right amount so you can slather the katsu sauce over the top.
• Oven and air fryer options. While frying yields the most traditional results, you can lighten this dish up considerably by baking it in the oven or using the air fryer.

Ingredients needed

This katsu chicken is so easy and besides the chicken and a handful of seasonings, there isn’t much else needed to make. Here is what you’ll need:

• Chicken. Choose equal-sized chicken breasts so they all cook evenly and at the same time. You can also slice larger breasts in half which would also be easier to pound down.
• Soy sauce. A quick marinade substitute to give the chicken extra juiciness and flavor.
• Panko breadcrumbs. A must for anything fried or deep fried and the signature crunch!
• Egg. It helps the panko stick to the chicken.
• All-purpose flour. Helps with browning and keeping all the moisture inside. If your flour has clumps, be sure to sift it well first.
• Salt and pepper. To taste. 
• Oil. I used peanut oil because it has a high smoke point, which is great for deep frying. Avocado oil and sunflower oil are two other great options.  
• Chicken katsu sauce. The sweet and umami-forward sauce that makes this dish that much more delicious.

How to make chicken katsu

This katsu chicken recipe really is easy to make: just be sure to pat dry the chicken before breading them.

Prep the chicken: Season both sides of chicken breasts with salt and pepper. Drizzle with the soy sauce.

Bread the chicken: Place the flour, eggs, and bread crumbs in three separate bowls. First coat the chicken with flour, shaking off any excess from it. Then dunk it in the egg, remove excess, then dip it in the panko mix, pressing down slightly so the crumbs adhere to the chicken.

Fry the chicken: Add some oil to a large skillet and place it over medium-high heat. When the oil becomes hot, add the breaded chicken cutlets and cook each side for 3 to 4 minutes or until golden brown. 

Tips to make the best recipe

Use other cuts of chicken. While chicken breasts are preferred, tenderloins or thighs can work, but you’d need to adjust the cooking time.

Always monitor the temperature of the cooking oil. We use a thermometer to check the temperature and ensure it is always between 350-375F to prevent it from over or under-cooking.

Cook the chicken immediately. Unlike other fried chicken recipes, there is no need to brine the chicken as the batter is designed to keep it moist and juicy.

Storage instructions

To store: Place leftovers in airtight containers and store them in the refrigerator for up to 4-5 days. 

To freeze: Allow the chicken to cook completely to add to the freezer-safe bags and freeze for up to 3 months.

Reheating: Reheat in a pan, oven, or air fryer. 

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