Name: Chicken Katsu (Japanese Fried Chicken Cutlet)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2–3 boneless, skinless chicken breasts or thighs; Salt and pepper, to taste; 1/2 cup all-purpose flour; 2 large eggs, beaten; 1 cup panko breadcrumbs; Neutral oil, for frying (e.g., vegetable, canola, or sunflower); Tonkatsu Sauce:; 1/4 cup ketchup; 2 tbsp Worcestershire sauce; 1 tbsp oyster sauce; 1 tbsp light brown sugar; 1 tsp low sodium soy sauce; Pinch of garlic powder

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Chicken Katsu, also known as Japanese fried chicken cutlet, is one of my favorite comfort foods. Crispy on the outside, tender on the inside, and served with a tangy-sweet tonkatsu sauce, it’s a dish that always satisfies.

Chicken Katsu (Japanese Fried Chicken Cutlet)

Why You’ll Love This Recipe

I like this recipe because it’s simple to prepare, yet it feels like a restaurant-quality meal. The golden, crunchy coating pairs perfectly with the juicy chicken, and the homemade tonkatsu sauce adds just the right balance of sweet, savory, and tangy flavors. I also love that I can use either chicken breast or thigh depending on my preference.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:

2–3 boneless, skinless chicken breasts or thighs
Salt and pepper
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Neutral oil, for frying

For the Tonkatsu Sauce:

1/4 cup ketchup
2 tbsp Worcestershire sauce
1 tbsp oyster sauce
1 tbsp light brown sugar
1 tsp low sodium soy sauce
Pinch of garlic powder

Directions

I start by seasoning the chicken on both sides with salt and pepper.
I dredge each piece in flour, shaking off the excess.
I dip the chicken into the beaten eggs, making sure it’s coated well.
I press the chicken into the panko breadcrumbs until it’s fully covered.
In a large skillet, I heat about 1/2 inch of oil over medium heat.
I fry the chicken cutlets until golden brown and cooked through, about 3–4 minutes per side.
For the tonkatsu sauce, I whisk together ketchup, Worcestershire sauce, oyster sauce, brown sugar, soy sauce, and garlic powder in a small bowl.
I serve the crispy chicken katsu with the sauce drizzled on top or on the side for dipping.

Servings and timing

This recipe makes 2–3 servings. It usually takes me about 15 minutes to prepare the ingredients and 15 minutes to cook, so I can have it on the table in about 30 minutes.

Variations

Sometimes I use chicken thighs for a juicier cutlet, while other times I use chicken breast for a leaner option. For a lighter version, I bake the cutlets in the oven instead of frying. I also like to spice up the breading by adding a pinch of paprika or chili powder to the flour for extra flavor.

storage/reheating

I keep leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I prefer using an oven or air fryer so the coating stays crispy. If I use the microwave, I accept that the breading won’t be as crunchy but it still tastes delicious.

FAQs

Can I make chicken katsu ahead of time?

Yes, I sometimes bread the chicken earlier in the day and keep it refrigerated until I’m ready to fry.

Can I freeze chicken katsu?

I freeze the breaded cutlets before frying. When I want to cook them, I fry straight from frozen, adding a few extra minutes.

What oil is best for frying?

I usually use a neutral oil like vegetable, canola, or sunflower oil because they don’t overpower the flavor.

Can I make this gluten-free?

Yes, I substitute gluten-free flour and gluten-free panko breadcrumbs to make it suitable.

What can I serve with chicken katsu?

I like to serve it with steamed rice, shredded cabbage, or even tucked inside a sandwich for a katsu sando.

Conclusion

Chicken Katsu is one of those dishes I keep coming back to because it’s easy, versatile, and so satisfying. I love the balance of crispy chicken and tangy sauce, and it always feels like a treat even though it’s simple to make at home.