Home Chicken Dinners Japanese Chicken Katsu
Becky Hardin
4.34 from 3 votes
Jump To Recipe Pin For Later
Boneless chicken cutlets coated in a light and airy panko breadcrumbs and served with a sweet and savory sauce – this easy Japanese Chicken Katsu recipe is so delicious!
What’s in This Japanese Chicken Katsu Recipe?
Chicken Katsu is Japanese comfort food it’s best! Juicy, boneless chicken with the most satisfying crunch, served up with an easy tonkatsu sauce.
- Tonkatsu Sauce: This sweet and savory sauce is made from ketchup, Worcestershire sauce, oyster sauce, and granulated sugar.
- Chicken: Boneless, skinless chicken breasts are the classic choice for these cutlets. Thin-cut chicken breasts can help save time!
- Flour: All-purpose flour helps the eggs stick to the chicken.
- Eggs: Help bind the flour and breadcrumbs to the chicken.
- Breadcrumbs: Panko breadcrumbs create the signature light and crispy coating on these cutlets.
- Oil: Fry these cutlets in neutral oil for the best results. We used vegetable oil.
Variations on Crispy Chicken Katsu
- You can find bottled tonkatsu sauce at most Asian grocery stores.
- Store-bought plum sauce or Japanese BBQ sauce are also great substitutes.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
How to Store and Reheat
Store leftover Japanese chicken katsu in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes.
Store leftover tonkatsu sauce in an airtight container in the refrigerator for up to 1 month.
How to Freeze
Freeze Japanese chicken katsu in an airtight container for up to 3 months. We do not recommend freezing tonkatsu sauce.
Notes from the Test Kitchen
Cook this much-loved Japanese chicken recipe, and you won’t regret it! Sweet, savory, and filled with amazing textures, this Japanese chicken katsu is perfect for lunch or dinner. Whipped up in less than 30 minutes, it’s pure comfort food that’s perfect for the end of a busy day!
4.34 from 3 votes
Japanese Chicken Katsu Recipe
Ditch the takeout! You'll be amazed at how easily this restaurant-quality Japanese chicken katsu comes together, mainly using pantry staples! The family will love this.
Prep: 10 minutes minutes
Cook: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Chicken Recipes.
PrintRate Save
Ingredients
For the Tonkatsu sauce
- 6 tablespoons ketchup
- 7 tablespoons Worcestershire sauce
- 3 tablespoons oyster sauce
- 1 tablespoon granulated sugar
For the Chicken
- 2 boneless, skinless chicken breasts
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1½ cups Panko breadcrumbs
- 1 cup vegetable oil for frying
Equipment
Cast Iron Skillet
Instant-Read Thermometer Optional
Instructions
Line a plate with paper towels. Set aside.
In a medium bowl, whisk the tonkatsu sauce ingredients together. Set aside.
6 tablespoons ketchup, 7 tablespoons Worcestershire sauce, 3 tablespoons oyster sauce, 1 tablespoon granulated sugar
Slice each chicken breast lengthwise (parallel to your work surface) into two pieces. Season both sides with salt and pepper.
2 boneless, skinless chicken breasts, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Create a breading station. Add the flour, eggs, and Panko each to separate shallow bowls.
½ cup all-purpose flour, 2 large eggs, 1½ cups Panko breadcrumbs
Dredge the chicken in the flour, shaking off excess; then the eggs, letting any excess drip off; and finally, the Panko.
Fill a large cast iron skillet with ¼-inch oil. Heat over medium until it reaches 350°F.
1 cup vegetable oil
Place the chicken, 2 pieces at a time, into the oil, cooking on both sides until golden and 165°F internally, about 2 minutes per side. Transfer to the prepared plate and repeat with remaining chicken breasts.
Serve hot with tonkatsu sauce.
Notes
- If the Panko breadcrumbs aren’t sticking well to the chicken, gently press them onto the surface of the chicken to help them adhere. Adding a teaspoon of oil to the egg can also help the breadcrumbs to stick better.
Storage: Store Japanese chicken katsu in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Store leftover tonkatsu sauce in an airtight container in the refrigerator for up to 1 month.
Nutrition Facts
Japanese Chicken Katsu Recipe
Amount Per Serving
Calories 547Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 5g31%
Trans Fat 1g
Polyunsaturated Fat 17g
Monounsaturated Fat 8g
Cholesterol 118mg39%
Sodium 1512mg66%
Potassium 611mg17%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 12g13%
Protein 20g40%
Vitamin A 275IU6%
Vitamin C 5mg6%
Calcium 99mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Dinner, lunch
Cuisine:asian, Japanese
Did You Make This?We love seeing what you’ve made! Tag us on social media at@easychickenrecipesfor a chance to be featured.
How to Make Japanese Chicken Katsu Step by Step
Cut the Chicken: Line a plate with paper towels and set it aside. In a medium bowl, whisk 6 tablespoons of ketchup, 7 tablespoons of Worcestershire sauce, 3 tablespoons of oyster sauce,and 1 tablespoon of granulated sugar together and set side. Slice 2 boneless, skinless chicken breasts lengthwise (parallel to your work surface) into two pieces. Season both sides with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper.
Bread the Chicken: Create a breading station. Add ½ cup of all-purpose flour, 2 large eggs, and 1½ cups of Panko each to separate shallow bowls. Dredge the chicken in the flour, shaking off excess; then the eggs, letting any excess drip off; and finally, the Panko.
Fry the Chicken: Fill a large cast iron skillet with ¼-inch (about 1 cup) of vegetable oil. Heat over medium until it reaches 350°F. Place the chicken, 2 pieces at a time, into the oil, cooking on both sides until golden and 165°F internally, about 2 minutes per side. Transfer to the prepared plate and repeat with remaining chicken breasts. Serve hot with tonkatsu sauce.
What is chicken katsu?
The Japanese word “katsu” literally translates to “cutlet”, so chicken katsu is the Japanese version of a chicken cutlet.
What makes chicken katsu different from fried chicken?
The main difference between katsu and an American chicken cutlet is the type of breadcrumbs used. Katsu uses light and airy Panko breadcrumbs for a satisfying crunch.
Can I bake chicken katsu in the oven?
Yes, you can bake chicken katsu, but it may be less crispy. We recommend toasting the breadcrumbs before dredging the chicken in them, then baking at 400°F for 25-30 minutes, flipping halfway through.
What is Katsu sauce made of?
Tonkatsu sauce is a thick, tangy fruit-based sauce with a similar taste to Worcestershire. Traditional tonkatsu sauce is quite time-consuming to make, so this recipe uses a homemade shortcut tonkatsu sauce.
More Fried Chicken Recipes We Love
- Classic Fried Chicken
- Korean Fried Chicken
- Chicken Fried Chicken
- Fried Chicken Tenders
- Country Fried Chicken
- Kentucky Fried Chicken
- Hot Honey Fried Chicken
- Pickle Brined Fried Chicken
More delish recipes
Chicken Florentine Recipe
Blackened Chicken Recipe
Easy Chicken Stroganoff Recipe
Korean Fried Chicken
Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
