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

Chicken Katsu (Fried Chicken Cutlet)

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

Chicken Katsu

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

In the United States, when people think of Japanese food, a few items spring to the minds: sushi, sashmi, chicken teriyaki, ramen, and tonkatsu. I believe not everyone loves sushi, sashimi, or ramen, but I think most people like the idea of fried meat. While many people love tonkatsu, or Japanese fried pork cutlet, many people don’t eat pork. So, today, I am sharing with you a friendly recipe, chicken katsu (Japanese fried chicken cutlet) that is sure to please. I can assure you that even the pickiest eaters, including toddlers, love a piece of crispy, light, delicious fried chicken coated with a generous layer of panko.

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

Much like its close cousin tonkatsu (pork), chicken katsu is basically fried chicken cutlet coated with crispy Japanese panko (bread crumbs), served with a tonkatsu dipping sauce, which you can purchase from Japanese or Asian food stores. Traditionally, you coat the meat with flour, and then dip with beaten eggs before coating with panko. For me, I don’t like the flour coating because I think it separates the panko crust from the meat after deep-frying, so I improvised my recipe. To make my chicken katsu extra crispy, I coat the chicken with two layers of panko. You can’t go wrong with this trick as the end result is a piece of fried chicken cutlet with shattering crispiness. I also don’t like the tonkatsu sauce on top of the meat, so I always have the sauce on the side and dip the chicken as I eat to avoid the chicken being soggy.

I shared this Chicken Katsu recipe a while ago on a website that I contributed to and thought my readers here on Rasa Malaysia would love it. Since I am making this for my son tonight, I shot some new pictures above and share it here. You can serve chicken katsu with steamed rice and some salad, enjoy!

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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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