Crispy Chicken Katsu Recipe
This Crispy Chicken Katsu recipe delivers juicy chicken coated in a golden, crunchy panko crust. A simple Japanese comfort food that's perfect with tonkatsu sauce and steamed rice!
Equipment
- Large Skillet or Frying Pan
- Mixing bowls
Ingredients
- 4 boneless, skinless chicken thighs or breasts, pounded to 1/2-inch thickness
- 1 cup all-purpose flour
- 2 eggs beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup vegetable oil for frying
- optional tonkatsu sauce for serving
Instructions
- Season the chicken on both sides with salt and pepper.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken piece first in flour, then dip in egg, and finally coat with panko, pressing gently to adhere.
- Heat the vegetable oil in a large skillet over medium heat. Fry the chicken in batches, 3–4 minutes per side, until golden brown and cooked through.
- Transfer cooked chicken to a paper towel-lined plate to drain excess oil. Serve hot with tonkatsu sauce and rice.
Notes
For an extra crispy crust, double-coat the chicken by dipping it again in egg and panko. You can also bake or air-fry for a lighter version.