There’s fried chicken. Then there’s chicken katsu.
Pounded thin. Dredged in flour, egg, and flaky panko. Fried until it sounds like stepping on autumn leaves. Served with that sweet, tangy, addictive tonkatsu sauce. It’s simple. It’s perfect. And once you make it at home, you’ll never order delivery again.
Ingredients
Serves 4.
- 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
- Salt and pepper to taste
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs (Japanese-style)
- Oil for frying (vegetable or canola)
For the Tonkatsu Sauce:
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey or sugar
For Serving:
- Cooked white rice
- Shredded cabbage
- Lemon wedges
Step-by-Step Instructions
Step 1: Pound the Chicken
- Place chicken between two sheets of plastic wrap. Pound to ½-inch thickness.
- Season both sides with salt and pepper.
Step 2: Set Up Breading Station
- Three shallow bowls: flour, beaten eggs, panko.
- Dredge chicken in flour → dip in egg → coat in panko, pressing firmly.
Step 3: Fry
- Heat ½ inch of oil in a large skillet to 350°F (175°C).
- Fry chicken for 3-4 minutes per side until golden brown and cooked through.
- Drain on a wire rack (not paper towels—keeps it crispy).
Step 4: Make the Sauce
- Whisk ketchup, Worcestershire, soy sauce, and honey in a small bowl.
Step 5: Serve
- Slice katsu into strips. Serve over rice with shredded cabbage.
- Drizzle with tonkatsu sauce and a squeeze of lemon.
Summary
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
- Fridge: Cooked katsu keeps for 3 days. It will lose crispiness.
- Reheat: Air fryer at 375°F for 5 minutes or oven at 400°F for 8 minutes. Never microwave.
- Make ahead: Bread the chicken up to 4 hours in advance. Refrigerate until frying.
- Katsu curry: Serve with Japanese curry roux for the ultimate comfort meal.
