Why spring for Japanese fried chicken take-out when you can make this menu classic at home with just a few ingredients?
Japanese fried chicken is made easily with lightly breaded chicken breasts deep-fried until crispy and golden brown.
You’ll Be Obsessed with This Chicken Katsu Recipe Because…
- With simple ingredients and straightforward instructions, chicken katsu will be on regular rotation all year long!
- Chicken katsu has a similar cooking technique to a schnitzel or Milanese recipe, so if you’re skilled at that, you can make katsu-style chicken!
- Make extra and enjoy it all week long hot or cold with yakitori, teriyaki, or sweet and sour sauce, or offer all three for everyone to choose from!
Ingredients and Variations
Chicken: Boneless skinless breasts are preferred for this recipe, but boneless skinless thighs will also work as long as they are all equally pounded to the same thickness for even cooking.
Breading: Flour and panko bread crumbs with a little salt and pepper are all you need for homemade chicken katsu because the tonkatsu sauce carries the flavor. For a low-carb version, you can sub almond flour at a 1:1 ratio and use crushed pork rinds instead of Panko breadcrumbs.
Oil: Use an oil with a high smoke point like vegetable oil or peanut oil. Use a meat or candy thermometer to ensure the oil is at 375°F for the best outer crust. Wait for the oil to get hot again before cooking the next batch, if necessary.
Sauce: Tonkatsu sauce is thick with a sweet, BBQ flavor. Find tonkatsu sauce in the Asian section of the supermarket. You can also use Dijon mustard, yakitori, or a DIY teriyaki sauce, or sweet and sour sauce for an equally authentic dish.
Variations: Katsu is just as delicious made with pork cutlets or beef cube steak (which comes in the perfect thickness already)! Feel free to add some garlic powder, ground mustard, or a little lemon zest to the flour to punch up the flavors if you like.
How to Make Japanese Fried Chicken
- Pound the chicken pieces with a meat tenderizer and season with salt and pepper. (Recipe below.)
- In separate bowls, place the flour, beaten egg, and breadcrumbs.
- Dredge chicken pieces in flour, egg, and then the breadcrumbs, pressing the crumbs into the meat so they are well coated.
- Fry in vegetable oil, 3-4 minutes per side.
Ways to Serve Chicken Katsu
Drain cooked chicken katsu on paper towels before serving with a drizzle of your choice of sauce and a sprinkle of toasted sesame seeds or sliced green onions.
Chicken katsu is delicious served over a bed of sushi rice, white rice, or ramen noodles. For fewer carbs and calories, serve with a side of sautéed baby bok choy, or shredded cabbage. Add a tangy cucumber salad and dinner is served!
Storing Japanese Fried Chicken
- Keep leftover chicken katsu in a covered container in the refrigerator for up to 4 days.
- Freeze portions in zippered bags for up to 2 months. Thaw overnight in the refrigerator before reheating or enjoy cold slices over a salad or in a hearty sandwich for a delicious workday lunch.
- Reheat portions by pan-frying them in a dry skillet until they are warmed through and the coating is crispy again.
Awesome Asian Inspired Recipes!
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Chicken Katsu Recipe (Japanese Fried Chicken)
Equipment
Ingredients
- 2 boneless skinless chicken breasts
- 1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 2 Tablespoons all purpose flour or as needed
- 1 egg beaten
- ½ cup Panko bread crumbs or as needed
- 1 cup oil for frying, or as needed
Instructions
- Cut each chicken breast in half lengthwise, ending up with 4 pieces. Pound chicken to ½ inch thick.
- Season chicken breasts on both sides with salt and pepper.
- Into 3 separate shallow dishes, place flour, beaten egg, and Panko crumbs.
- Coat both sides of each chicken breast in flour, shaking off any excess; then dip into egg, and then press into Panko crumbs until well coated on both sides.*
- To a large skillet, add oil to reach about ¼ inch deep. Heat oil over medium high heat until it reaches 375F. Place chicken in the hot oil, and fry 3-4 minutes per side, or until golden brown and chicken is cooked through (internal temperature of 165F). Remove from oil and drain on paper towels. Repeat to use remaining chicken.
- Serve with tonkatsu sauce or your sauce of choice.
Notes
- *Nutrition Information includes ½ of breading.
- Refrigerate leftovers in a covered container for up to 4 days.
- Freeze portions in zippered bags for up to 2 months.
- Thaw in the refrigerator before reheating.
- Reheat in a dry skillet until chicken is warmed through and the coating is crispy again.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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