Crispy Chicken Katsu
A quick and easy homemade chicken katsu recipe featuring crispy panko breading and juicy chicken breasts, perfect for weeknights or gatherings.
- Prep Time: 12 minutes
- Cook Time: 13 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Japanese
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 pound / 450 grams), pounded to even thickness
- Salt and pepper, to season
- ½ cup (60 grams) all-purpose flour
- 2 large eggs, beaten
- 1 cup (100 grams) panko breadcrumbs
- Vegetable oil for frying (about ¼ inch depth in pan)
- Optional: Tonkatsu sauce or a mix of ketchup and Worcestershire sauce for serving
Instructions
- Place chicken breasts between two sheets of plastic wrap or parchment paper. Pound to an even thickness of about ½ inch (1.3 cm). Season both sides with salt and pepper. (5 minutes)
- Set up three shallow bowls with flour, beaten eggs, and panko breadcrumbs separately. (2 minutes)
- Lightly coat each chicken breast with flour, shaking off excess. Dip into beaten eggs, then press into panko breadcrumbs, covering thoroughly but not packing too tight. (5 minutes)
- Pour vegetable oil into a skillet to about ¼ inch (6 mm) depth. Heat over medium heat until oil reaches about 350°F (175°C) or breadcrumbs sizzle immediately when dropped in. (5 minutes)
- Carefully place breaded chicken breasts into hot oil. Fry 3-4 minutes per side until golden brown and crispy. Avoid overcrowding; fry in batches if needed. Use tongs to flip gently. (8 minutes)
- Transfer fried chicken to a cooling rack over a baking sheet or paper towels to drain excess oil and keep crisp. Let rest for a few minutes. (5 minutes)
- Slice into strips and serve with tonkatsu sauce or preferred dipping sauce. (1 minute)
Notes
Maintain oil temperature around 350°F (175°C) to avoid soggy or burnt crust. Use a cooling rack to keep chicken crispy after frying. For gluten-free, substitute flour and panko with almond flour and gluten-free panko. Baking option: bake at 425°F (220°C) for 20 minutes, flipping halfway.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 375
- Sugar: 1
- Sodium: 400
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 1
- Protein: 30
Keywords: chicken katsu, crispy chicken, panko chicken, Japanese comfort food, quick chicken recipe, fried chicken, homemade katsu