Chicken Katsu (Fried Chicken Cutlet)
October 21st, 2013 11 Comments

Chicken Katsu (Fried Chicken Cutlet)

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Chicken Katsu is Japanese fried chicken cutlet with bread crumbs/panko. Easy chicken katsu recipe, served with Tonkatsu sauce |


Chicken Katsu (Fried Chicken Cutlet) Recipe

Serves 2 | Prep Time: 15 Minutes | Cook Time: 5 Minutes


10 oz (300g) boneless and skinless chicken breast
1/2 teaspoon salt
3 dashes black pepper
1 large egg, lightly beaten
1 1/2 cups Japanese bread crumbs/panko
Oil for deep-frying


1.  Slice the chicken breast horizontally into two slices. Cut each slice into 2 equal-sized pieces. Season with the salt and black pepper. Leave to stand for 10 minutes.
2.  Heat up a pot of cooking oil for deep-frying. Ideal temperature is about 350°F/180°C.
3.  Dip each piece of the chicken into the beaten egg, then immediately coat it with the panko. Shake off the excess.
4.  Dip the chicken into the egg again, and then coat with the panko for the second time. Make sure that the chicken is evenly coated with a thick layer of panko. Repeat the same for the other piece of chicken.
5.  Once the oil is fully heated, gently drop each piece of the chicken into the pot and deep fry until both sides turn golden brown.
6.  Dish out the chicken onto a plate lined with paper towels. Cut the chicken into strips, and serve immediately with steamed rice and tonkatsu sauce.

Cook’s Note:

You can buy the Tonkatsu sauce from Japanese or Asian food stores. You can also make your own by following the recipe here.

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11 comments... read them below or add one

  1. Brandon NC says:

    Chicken katsu always reminds me of Hawaii, where they serve it with rice and local macaroni salad with a sauce. Thanks for posting the recipe!

  2. Ron says:

    one of my favorite things to eat. It’s fried. it has to be good. lucky for me I exercise and eat right most of time. So, I am not fat and my colest. is 140. but there are times when I absolutely have to have some fried chicken or pork cutlets.

  3. Jayne says:

    Can’t believe how simple katsu is! You reckon this would work in the oven? Can’t deal with deep frying.

  4. Wedding Catering Services says:

    Amazing recipe and very easy way to prepare.Really it looks very taste.Thanks for sharing this.

  5. H. Ng says:

    Do you have a baked version of katsu? I like katsu but am afraid of oil.

  6. Low PY says:

    I hv a list of food allergy. So egg is one of them. Please advise if there is somthing else instead of egg because without the egg, how the chicken stick wiyh crumbs. Thank you.

  7. Pingback:Chicken Katsu Curry | Little Lou's Kitchen

  8. Queenie says:

    Enjoyed cooking your chicken katsu (cutlet) recipe. I use to add flour, but seeing your recipe says not to add flour just use egg & panko. We’ll using these two ingredients alone is great it doesen’t fall apart as when your adding flour. Thanks for sharing recipe as my boyfriend loves this dish.

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