What Is Katsu?
In Japanese recipes, Katsu is basically a simple dish of breaded and fried meat cutlets. The most popular katsu is tonkatsu, or Japanese fried pork cutlet.
For people who prefer chicken, there is chicken katsu or Japanese fried chicken cutlet. Katsu is served with Tonkatsu sauce or katsu sauce, which pairs perfectly well with the fried meat.
Other Japanese Recipes:
How to Make Chicken Katsu?
Here are my cooking tips.
- Dip the chicken cutlet with beaten eggs.
- Roll it generously with Japanese panko (bread crumbs).
- Repeat the steps above by dipping the chicken cutlet with the beaten eggs and then panko again. Double dipping and coating ensure crispy, light and crunchy exterior.
I skipped the flour coating step in traditional recipe. The flour tends to separate the chicken from the crispy crust, which I don’t like.
If you prefer to coat the chicken with flour, you can start off with the flour coating before the steps above.
Katsu sauce or Tonkatsu sauce is basically Japanese-style BBQ sauce for fried meats. The main ingredients are Worcestershire sauce, soy sauce, sugar and other seasonings. The taste is very unique, with tartness from the Worcestershire sauce, slightly salty and sweet at the same time. It’s also thicker.
Katsu sauce can be purchased at Japanese or Asian stores, but you can also make homemade tonkatsu or katsu sauce.
Frequently Asked Questions
Can You Bake Chicken Katsu
Technically, you can bake, but the end result is not the same as deep-fried. It will be drier and not as crispy. If you have an air fryer, you can certainly air fry the chicken cutlet coated with panko.
How Many Calories?
This chicken katsu recipe is only 383 calories. It’s a healthy dish and loaded with protein.
How Many Calories per Serving?
This recipe is only 383 calories per serving.
What Dishes to Serve with This Recipe?
This meal is best served with steamed rice. For a wholesome Japanese meal and easy weeknight dinner, I recommend the following recipes.
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Chicken Katsu (Fried Chicken Cutlet) Recipe
- 10 oz. boneless and skinless chicken breast
- 1/2 teaspoon salt
- 3 dashes black pepper
- 1 large egg (lightly beaten)
- 1 cup Japanese panko or bread crumbs
- oil for deep-frying
- Slice the chicken breast horizontally into two slices. Season with salt and black pepper. Leave to stand for 10 minutes. Mix all the ingredients for the Katsu Sauce in a bowl, stir to mix well.
- Heat up a pot of cooking oil for deep-frying. Ideal temperature is about 350°F (180°C).
- Dip each piece of the chicken into the beaten egg, then immediately coat it with the panko. Shake off the excess. 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.
- 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. Dish out the chicken onto a plate lined with paper towels. Cut the chicken into strips, and serve immediately with steamed rice and katsu sauce.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Great recipe! One hack I’ve used to coat the nuggets with Panko evenly is to pat them dry, dust with flour until coated , then dip them in the egg, throw them in a large ziplock with the Panko and about a 1/4 cup of flour, seal and shake! Having the hot oil spread evenly across the pan is key to avoid missing any batter being fried. They come out crispy and golden every time! Happy cooking!
We have made this probably a hundred times. It’s my husband’s most requested meal. Even my sister-in-law requested to have it again when she came back! People are always asking for the recipe. Delicious. I do season the chicken with seasoning over just salt/pepper.
Michele, that’s great. Thanks for trying my recipe.
Thank you for yet another recipe to try. I love your recipes and I use a goodly number of them, Thanks, Donna