Chicken Katsu is one of the most popular Japanese comfort foods—a crispy, golden-brown breaded chicken cutlet served with a rich and flavorful Tonkatsu sauce.
My partner ordered it for me when I was sick with the flu once and it hit the spot. As soon as I was better, I worked towards recreating this recipe.
It’s simple to make but delivers restaurant-quality results with juicy chicken on the inside and an ultra-crispy, crunchy coating on the outside.
Now, unlike American-style fried chicken, Chicken Katsu is coated in Panko breadcrumbs, which gives it an extra-light, crispy texture without feeling too greasy. It is best paired with steamed rice, shredded cabbage, and a drizzle of sweet and tangy Katsu sauce.
Please note that this post includes affiliate links. If you purchase anything through a link, I make a commission at no extra cost to you.
A few tips for the Best Orange Crispy Chicken
Use Boneless, Skinless Chicken Thighs – While I normally use chicken breasts (my partner prefers a healthier option), thighs stay juicier and more flavorful after frying.
Pound the Chicken for Even Cooking – Flattening the chicken to about ½ inch thick ensures quick, even frying without overcooking. (This meat mallet makes it easy.)
Use Panko Breadcrumbs for Maximum Crispiness – Regular breadcrumbs won’t create the same airy, crunchy texture. (Buy authentic Japanese Panko here )
Double Dredging for Extra Crunch – For the crispiest Chicken Katsu, let the breaded chicken rest for 5 minutes before frying. This helps the coating stick better.
Fry at the Right Temperature – Keep the oil at 350°F (175°C) to avoid greasy or burnt chicken. (This oil thermometer is a game-changer.)
Drain on a Wire Rack, Not Paper Towels – This prevents sogginess and keeps the crust light and crispy. (This cooling rack is perfect.)
Crispy Chicken Katsu
Course: Lunch, DinnerDifficulty: Medium4
servings15
minutes20
minutes35
minutesIngredients
- For the Chicken Katsu:
2 boneless, skinless chicken thighs (or breasts, pounded to ½-inch thick)
½ teaspoon salt
¼ teaspoon black pepper
½ cup all-purpose flour
2 large eggs, beaten
1 cup Panko breadcrumbs
1 cup vegetable oil (for frying)
- For the Tonkatsu Sauce:
¼ cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon honey (or sugar)
½ teaspoon Dijon mustard
- For Serving:
2 cups steamed white rice
1 cup shredded cabbage
1 teaspoon sesame seeds, for garnish
2 tablespoons chopped green onions
Directions
- Prepare the Chicken. Start by trimming any excess fat from the chicken thighs. If using chicken breasts, place them between two pieces of plastic wrap and pound them to about ½ inch thick using a meat mallet. Season both sides with salt and black pepper to enhance the flavor before breading.
- Bread the Chicken. Prepare three shallow bowls. In the first bowl, add flour. In the second bowl, whisk the eggs until fully combined. In the third bowl, place the Panko breadcrumbs. Dredge each piece of chicken in the flour, coating both sides, then dip it into the beaten eggs, and finally coat it generously in the Panko breadcrumbs, pressing lightly to ensure an even crust. Let the breaded chicken rest for 5 minutes to help the coating adhere better.
- Fry the Chicken. Heat 1 cup of vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a small breadcrumb into the oil—if it sizzles immediately, it’s ready. Carefully place the breaded chicken into the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy. Transfer to a wire rack to drain excess oil while keeping the crust crisp.
- Make the Tonkatsu Sauce. In a small bowl, mix together ketchup, Worcestershire sauce, soy sauce, honey, and Dijon mustard until smooth. This sauce is savory, tangy, and slightly sweet, perfectly complementing the crispy Chicken Katsu. Adjust the sweetness or saltiness to your preference.
- Assemble the Dish. Slice the crispy Chicken Katsu into strips and serve over a bowl of steamed white rice with a side of shredded cabbage. Drizzle with Tonkatsu sauce and garnish with sesame seeds and chopped green onions.
- Enjoy your homemade Chicken Katsu fresh and crispy! It pairs wonderfully with a bowl of miso soup, a Japanese-style salad, or even inside a Katsu sandwich.
- This is very easy to make so it can be a staple!
Variations & Substitutions
Spicy Katsu – Add chili flakes or a dash of Sriracha to the Tonkatsu sauce for a spicy kick.
Baked Chicken Katsu – Instead of frying, bake at 400°F (200°C) for 25 minutes, flipping halfway.
Air Fryer Chicken Katsu – Air fry at 375°F (190°C) for 12-15 minutes, flipping halfway, until crispy.
Gluten-Free Version – Use gluten-free Panko and tamari instead of soy sauce.
