Chicken katsu is made with breaded, pan-fried chicken cutlets served with a sweet and savory sauce called tonkatsu. Thin chicken breast slices are coated in flaky panko and fried until golden. You get a crispy crust and tender chicken inside.
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Panko and Tonkatsu Sauce
I've used a lot of panko over the years. Shirakiku from Japan is the one I prefer. It fries up light with big flakes that stay crisp. Many American brands are denser and not as flaky. This one gives you more crunch, and the coating stays light every time.
You'll find it in the international aisle or at Asian markets like H-Mart. I get mine at a small Asian market in the Keys.
If you make Italian chicken cutlets, this is the same idea. Thin chicken, breaded, fried until golden. The only difference is the panko, which gives you that lighter crunch.
The sauce is what makes it. Tonkatsu sauce, Japanese BBQ sauce, is a mix of ketchup, Worcestershire, and soy sauce with a few seasonings.
A light sprinkle of furikake at the end adds extra flavor and a little texture. You can usually find it in the same place as the panko or Whole Foods. It's a mix of seaweed, sesame seeds, and salt, and works well on this chicken, rice bowls, and vegetables.
What You'll Need
(Serves 4)
- Boneless, skinless chicken breasts or thighs, sliced thin
- Kosher salt and black pepper
- All-purpose flour
- Eggs
- Panko breadcrumbs
- Vegetable oil, for frying
- Lemon
- Toasted sesame seeds or furikake (optional, for garnish)
- Scallions, thinly sliced (optional, for garnish)
- Cooking spray (if air frying)
How To Make Chicken Katsu
- Slice the chicken breasts in half lengthwise if using whole breasts. You want thin, even pieces.
- Pound to about ½ inch thick with a meat mallet.
- Pat dry with paper towels. Season both sides with salt and pepper.
- Set up three shallow bowls with flour, beaten eggs, and panko.
- Dredge the chicken in flour, shaking off the excess.
- Dip in egg, then press into panko until fully coated.
- Working in batches, heat ½ inch of oil in a skillet over medium-high heat until shimmering.
- Cook 3 to 4 minutes per side until golden brown.
- Transfer to a wire rack or a plate lined with paper towels. Let rest a few minutes.
- Slice into strips, sprinkle lightly with furikake, and serve with lemon wedges.
For The Tonkatsu Sauce
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon low-sodium soy sauce or gluten-free tamari
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
In a medium bowl, whisk all the ingredients together until smooth.
Air Fryer Instructions
Cooking time will vary depending on the thickness of the chicken.
- Preheat air fryer to 400°F.
- Spray the breaded chicken lightly with cooking spray.
- Place in the air fryer basket in a single layer without crowding.
- Cook 8-12 minutes, flipping halfway, until cooked through and lightly browned.
Serving Suggestions
Shredded cabbage or slaw is a classic side. I like to mix in a little sesame oil and top it with furikake and sliced scallions.
Chicken katsu also works well in sandwiches or rice bowls.
- Tonkatsu sauce (store-bought or homemade)
- Spicy mayo
- Pickled ginger
- Steamed white rice
- Steamed sweet potatoes
Leftovers and Reheating
Store in an airtight container in the refrigerator for 3-4 days.
Tonkatsu sauce will keep in the refrigerator for up to 2 weeks
Crispy Chicken Katsu With Tonkatsu Sauce
Ingredients
For the Chicken Katsu
- 1 ½ pounds boneless, skinless chicken breasts or thighs, sliced thin
- Kosher salt and black pepper
- ¼ cup all-purpose flour
- 2 eggs beaten
- 1½ cups panko breadcrumbs
- Vegetable oil for frying
- 1 lemon cut into wedges
- 1 -2 teaspoons toasted sesame seeds or furikake optional, for garnish
- 1 -2 scallions thinly sliced (optional, for garnish)
For the Tonkatsu Sauce
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon low-sodium soy sauce or gluten free tamari
- 1 tablespoon brown sugar or white sugar
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
Instructions
- In a medium bowl, whisk all sauce ingredients until smooth. Set aside.
- Slice chicken breasts in half lengthwise if using whole pieces. Pound to about ½ inch thick.
- Pat dry and season with salt and pepper.
- Set up three shallow bowls with flour, beaten eggs, and panko.
- Dredge chicken in flour, shaking off excess.
- Dip in egg, then press into panko until fully coated. Set aside.
- Heat about ½ inch of oil in a skillet over medium-high heat until shimmering.
- Working in batches, cook chicken 3-4 minutes per side until golden brown and cooked through.
- Transfer to a wire rack or paper towels and let rest a few minutes.
- Slice into strips and sprinkle lightly with furikake or sesame seeds and scallions if using.
- Serve with lemon wedges and tonkatsu sauce.
Air Fryer Instructions
- Preheat air fryer to 400°F. Spray the breaded chicken lightly with cooking spray. Place in the air fryer basket in a single layer without crowding.
- Cook for 8-12 minutes, flipping halfway through, until cooked through and lightly browned. Remove and let rest a few minutes before slicing.
Sophia says
This worked exactly as written, thanks!