Chicken Katsu is a Japanese comfort food classic—crispy, juicy chicken cutlets coated in flaky panko breadcrumbs and fried until golden. Served with steamed rice and shredded cabbage, it’s simple, satisfying, and perfect for lunch or dinner. Pair it with tonkatsu sauce for that signature sweet-savory finish.
Place the chicken breast between two sheets of plastic wrap. Pound gently with a meat mallet until it’s about ½ inch thick. Season both sides with salt and pepper. This helps the chicken cook evenly and stay juicy inside while getting crisp outside.
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast in flour, then dip into egg, and finally coat thoroughly in panko. Press the breadcrumbs gently to ensure they stick well.
Heat about ½ inch of oil in a skillet to 350°F (175°C). Gently place the breaded chicken into the hot oil and fry for 3–4 minutes per side, until deep golden brown and crispy. Use tongs to flip and remove onto a paper towel-lined plate.
Let the chicken rest for 2 minutes, then slice into strips. Serve over a bowl of steamed rice with shredded cabbage on the side. Drizzle with tonkatsu sauce or serve it on the side for dipping.
I’m Anthony, the creator behind RoosterChef, and I’m so glad you’re here! I’m on a mission to inspire people to cook delicious, restaurant-quality meals at home. Whether you’re looking for quick weeknight dinners, impressive date night dishes, or comfort food with a twist, I’ve got you covered.
