Easy Chicken Katsu
Chicken Katsu is one of the most popular comfort foods in Japanese cuisine, and for good reason. This easy recipe brings restaurant quality to your kitchen with just a few simple pantry ingredients and no special equipment needed. If you love fried chicken, this lighter and crispier version will become a new favorite.
Easy Chicken Katsu
What makes chicken katsu so satisfying is the crunchy panko coating. Panko breadcrumbs are lighter and flakier than traditional breadcrumbs, giving the chicken an ultra-crispy texture without being greasy or heavy. The cutlets are shallow-fried until perfectly golden, then sliced and served with steamed rice, a light cabbage slaw, and a drizzle of Japanese barbecue or tonkatsu sauce. It is simple, balanced, and incredibly delicious.
Ingredients Needed to Make Easy Chicken Katsu~
For the Chicken Katsu~
- 8 boneless, skinless chicken thighs
- 2 eggs, beaten
- 1 cup of flour
- 3 cups of panko bread crumbs
- Salt and pepper to season the flour and egg
- oil for frying
- To serve: Japanese BBQ sauce, sliced scallions, and steamed white rice
For the Slaw
- 8oz shredded cabbage
- 2 tsp of sugar
- 2 tbsp of rice vinegar
Notes for Success~
✔️ Use panko breadcrumbs for the lightest and crispiest crust
✔️ Pound chicken to even thickness for quick, uniform cooking
✔️ Let the breaded chicken sit for a few minutes before frying to help the coating stick
✔️ Do not overcrowd the pan—fry in batches to maintain oil temperature
✔️ Drain on a wire rack for the crispiest finish
🍽️ How to Serve~
- As a Classic Bowl: Serve over a bed of hot steamed white rice with shredded cabbage slaw and a drizzle of tonkatsu or Japanese BBQ sauce.
- As a Katsu Sandwich: Slice the chicken and stuff into toasted brioche buns or soft milk bread with cabbage and spicy mayo.
- With Curry: Pair with Japanese curry sauce and rice for a hearty chicken katsu curry.
Looking for more Japanese-inspired dishes? Try my Hoisin Glazed Salmon, Teriyaki Chicken Rice Bowl, or Miso Fried Rice.
Try out my Easy Chicken Katsu and let me know how you serve it in the comments or tag your creation—I would love to see your take on this classic!
Easy Chicken Katsu
Ingredients
For the Chicken Katsu
- 8 boneless skinless chicken thighs
- 2 eggs beaten
- 1 cup flour
- 3 cups panko bread crumbs
- Salt and pepper to season flour and egg
- Oil for frying such as vegetable or canola
- Sliced Scallions to garnish
For the Cabbage Slaw
- 8 oz shredded cabbage
- 2 tsp sugar
- 2 tbsp rice vinegar
Instructions
- Prep the slaw: In a bowl, toss shredded cabbage with sugar and rice vinegar. Let sit to soften slightly while you make the chicken.8 oz shredded cabbage, 2 tsp sugar, 2 tbsp rice vinegar
- Pound the chicken: Use a meat mallet or rolling pin to gently pound each chicken thigh to an even thickness.8 boneless
- Set up your dredging station: Place flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third. Season the flour and egg with a pinch of salt and pepper.2 eggs, 1 cup flour, 3 cups panko bread crumbs, Salt and pepper to season flour and egg
- Bread the chicken: Coat each chicken thigh in flour, then dip in egg, and finally press into the panko until well coated.Oil for frying
- Fry the cutlets: Heat a thin layer of oil in a skillet over medium heat. Fry the chicken in batches for about 3 to 4 minutes per side, or until golden brown and cooked through. Transfer to a wire rack or paper towel lined plate.
- Slice and serve: Slice chicken into strips and serve over rice with the slaw, Japanese BBQ sauce, and scallions.Sliced Scallions to garnish
Notes
✔️ Pound chicken to even thickness for quick, uniform cooking
✔️ Let the breaded chicken sit for a few minutes before frying to help the coating stick
✔️ Do not overcrowd the pan—fry in batches to maintain oil temperature
✔️ Drain on a wire rack for the crispiest finish
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