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Japanese Chicken Katsu

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Japanese chicken katsu is a crisp, golden panko-breaded cutlet served with shredded cabbage, rice, and sweet-savory tonkatsu sauce.

This version pounds the chicken evenly, uses a simple flour-egg-panko breading, and fries the cutlets until crunchy outside and juicy inside.

Keep the oil at a steady medium heat. If it is too hot, the panko browns before the chicken cooks through.

Serving Suggestions

Serve chicken katsu with steamed rice, shredded cabbage, lemon wedges, tonkatsu sauce, miso soup, or a quick cucumber salad.

Sliced Japanese chicken katsu showing a crispy panko crust and juicy chicken interior.

Recipe Notes

For the crispest texture, rest fried cutlets on a wire rack instead of paper towels. Slice just before serving so the coating stays crunchy.

Japanese Chicken Katsu

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Juicy chicken cutlets coated in panko breadcrumbs and fried until crisp, served with cabbage, rice, and tonkatsu sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chicken Katsu
  • 1 1/2 lb boneless skinless chicken breasts or thighs pounded to even thickness
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 1/2 cups panko breadcrumbs
  • 1 cup neutral oil for shallow frying, as needed
To Serve
  • 3 cups green cabbage finely shredded
  • 2 cups cooked white rice for serving
  • 1/3 cup tonkatsu sauce plus more to taste
  • 1 whole lemon cut into wedges

Equipment

  • Large skillet or Dutch oven
  • Wire rack
  • Meat mallet
  • Shallow bowls
  • Instant-read thermometer

Method
 

Bread the chicken:
  1. Pat the chicken dry and pound it to an even thickness.
  2. Season both sides with the salt and pepper.
  3. Set up three shallow bowls with the flour, beaten eggs, and panko.
  4. Dredge each piece of chicken in flour, dip it in egg, then press it firmly into the panko until evenly coated.
Fry the katsu:
  1. Heat about 1/2 inch of oil in a skillet to 340 to 350 F.
  2. Fry the chicken in batches for 3 to 4 minutes per side, until deeply golden and cooked through.
  3. Transfer the cutlets to a wire rack and let them rest for 3 minutes.
  4. Check that the thickest part of the chicken reaches 165 F.
Serve:
  1. Slice the cutlets into strips with a sharp knife.
  2. Serve with shredded cabbage, rice, tonkatsu sauce, and lemon wedges.
  3. Add extra sauce at the table so the crust stays crisp.

Nutrition

Calories: 620kcalCarbohydrates: 55gProtein: 44gFat: 25gSaturated Fat: 4gCholesterol: 185mgSodium: 980mgFiber: 3gSugar: 8g

Notes

  • Pounding the chicken evenly helps it cook before the panko gets too dark.
  • A wire rack keeps steam from softening the underside of the crust.
  • Leftovers reheat best in an oven or air fryer instead of a microwave.

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