How To Make Chicken Katsu?

If you’ve ever wondered how to make chicken katsu, read on. This simple dish is an excellent option for a quick, healthy dinner for a crowd. Katsu, a breaded cutlet dish popular in Japan, is usually made with chicken or pig. Boneless chicken breasts are pounded thin, then dredged in flour, egg, and panko before being fried till golden brown for an enticing crispy exterior that yields to — and protects — succulent meat inside. The typical accompaniments are a mound of crunchy shredded cabbage, steamed rice, and a generous drizzle of sweet-savory katsu sauce.


Use a shallow bowl to mix the egg and panko. Heat the oil in a heavy skillet to about 1/2 inches. Line a wire rack with two or three sheets of paper towel. Place the chicken on a wire rack. Use a breadcrumb mixture to coat the breasts. Pat the chicken, dry with a paper towel, and allow to sit for 30 minutes. Could you remove the chicken from the pan and serve it when it is done cooking?

Chicken Nutrition Facts

chicken nutrition facts

What Is Chicken Katsu?

Chicken katsu (chicken cutlet, also known as panko chicken, or tori katsu) is a fried chicken dish popular in Australia, Hawaii, London, California, and other parts of the world made with panko bread crumbs. As part of Hawaiian mixed plate lunch, chicken katsu is usually served with tonkatsu sauce, a thick Japanese vegetarian pureed fruit-based brown sauce, or well-seasoned ketchup. As part of a two- or three-item combo, it’s usually served with shredded cabbage, rice, or miso soup, or as a meal with rice and veggies.

Chicken katsu is as famous as tonkatsu in Hawaii (pork cutlets). In both local plate-lunch restaurants and fine-dining Japanese places, it is used in place of tonkatsu in katsu curry and katsu don. It’s frequently served as a sandwich with “katsu sauce.”

How To Make Chicken Katsu?

It’s made with tangy Japanese-style barbecue sauce made from soy sauce, Worcestershire sauce, tomatoes, ginger, and clove, also known as tonkatsu sauce. Though you can buy it in bottles at Asian stores or on the internet, the sauce is simple to prepare, keeps indefinitely in the fridge, and makes a terrific all-purpose dip.

Cut the chicken breasts in half and butterfly them. Flatten each piece with a meat tenderizer. Season each side and coat them in flour, dipped in egg and bread crumbs. Heat oil in a deep skillet to 350 degrees F or 180 degrees C. Remove chicken from oven and drain on paper towels.


For katsu sauce

  • Six tablespoons ketchup
  • Six tablespoons Worcestershire sauce
  • Four teaspoons unsulphured molasses
  • Two teaspoons low-sodium soy sauce
  • Two teaspoons granulated sugar
  • ¼ teaspoon grated peeled fresh ginger
  •  teaspoon ground cloves

For katsu Chicken

  • Vegetable oil, as needed for frying
  • ½ cup all-purpose flour
  • Two large eggs, beaten
  • 1 ½ cups panko bread crumbs (about 3 1/2 ounces)
  • 2 (8-ounce) boneless, skinless chicken breasts, halved crosswise, then pounded 1/4-inch-thick
  •  Kosher salt and black pepper
  • 4 cups tightly packed finely shredded green cabbage (about 12 ounces)
  •  Tonkatsu sauce, steamed rice, and lemon wedges for serving


Here are the steps of preparation:

Step 1

To make the katsu sauce, put all ingredients in a small bowl and stir well. (This recipe yields 2/3 cup.)

Step 2

Prepare the chicken as follows: 1/3-inch oil in a large cast-iron or heavy skillet Heat over medium-low heat until an instant-read thermometer reads 350°F.

Step 3

Combine flour, eggs, and bread crumbs in three separate broad, shallow basins or large plates.

Step 4

Season the chicken cutlets with salt and pepper before serving. Dredge one cutlet at a time in flour until completely covered, then shake off excess. Dip both sides in the egg, letting excess drain out before pressing into bread crumbs until well coated. Repeat with the remaining three cutlets on a clean platter.

Step 5

Gently lower two cutlets into the oil and cook for 2 minutes, or until brown beneath. Adjust the heat to maintain a temperature of around 350 degrees. Turn the chicken over and sauté for another 1 1/2 to 2 minutes, or until golden brown and cooked through—season with salt and place on a paper towel-lined dish to drain. Continue with the remaining two cutlets.

Step 6

Transfer cutlets to plates by slicing them into thick slices. Next to the katsu, divide the cabbage into mounds. Drizzle some of the tonkatsu sauce over the katsu. Small bowls of rice, lemon wedges, and extra tonkatsu sauce are served alongside.

Tips For Making Chicken Katsu

Here are some essential tips that should be followed:

  • Take a chicken breast and cut it in half crosswise. Make sure there are no tenders on the underside. These tenders are used to make katsu.
  • After this, lightly season the chicken with salt. Dip it in the egg and then dip into the flour. Do not forget to shake off any excess flour. If the panko or flour does not cover the entire breast, the katsu will not be as good.
  • The chicken breasts should be seasoned with salt and pepper. Then, place the pieces in three separate bowls: one with egg and flour and one with panko. Be careful not to add too many chicken pieces to reduce the oil temperature.
  • This will result in the katsu losing the crispy texture and taste. And remember that you can only fry two or three chicken cutlets at a time.
  • After you’ve prepared your chicken, you should make the chicken katsu. Ensure that the chicken breasts are free of chicken tenders, which are the strips of meat underside of the breast. Afterward, use the panko to coat the chicken evenly. After it’s cooked, the chicken should be served with shredded cabbage and rice.
  • You can make chicken katsu from breasts. It’s best to use boneless chicken breasts. Then, lightly pound them. Be sure to choose a chicken that’s not too thick. You’ll want to ensure that the chicken is evenly coated with flour and panko. Otherwise, it will turn out to be a greasy mess.

What Is Katsu Sauce Made Of?

It’s produced with a carefully balanced blend of applesauce, onion, tomato paste, carrots, and Kikkoman Soy Sauce, which is traditionally brewed and tastes meat and poultry. Use Kikkoman Katsu as a low-calorie alternative dipping sauce for breaded pork cutlets and chops, country-fried steak, and chicken.

The ease of this katsu curry sauce comes from the simplicity of the ingredients. While some recipes call for coconut milk, I don’t care for a creamy flavor in my katsu sauce. This one has a nice onion and carrot flavor and a lot of garlic and chicken stock. It is served with a drizzle of honey and soy sauce. That’s all there is to it — no more! Once you’ve tasted it at home, you’ll never go back. It’s sweet, tangy, and delicious.

Tonkatsu sauce is thicker, similar to brown sauce, a Japanese variation of Worcestershire sauce. Although the sauce usually is quite sophisticated, mixing Worcestershire sauce with ketchup and soy sauce is an excellent simple way to prepare it at home.

What Flavor Is Katsu?

A crispy fried cutlet of meat or shellfish coated with flaky Japanese panko breadcrumbs is known as katsu. Katsu, which resembles a German schnitzel in appearance, is one of several Western cuisines that have been adopted, altered to suit local tastes, and have become an essential component of Japanese cuisine. Chicken katsu is boneless chicken that has been panko-crusted and deep-fried to perfection.

Many people prefer chicken katsu cooked with tender chicken breast as a healthier alternative to tonkatsu, but a juicier version can also be made with butterflied chicken thighs. Initially, the meal was thought to be a Japanese take on European cuisine (it looks and tastes a little like schnitzel), but because it’s frequently paired with miso soup and rice, it’s gained popularity.


You must prepare the chicken for frying before making chicken katsu. Several items for bread, depending on the recipe, must be prepared. A chicken breast, eggs, panko, and flour are necessary ingredients. To begin, heat the oil to a temperature of 340°F. Start prepping the cutlets once the oil is ready. Serve them with a sauce if desired.

The chicken should next be floured, egged, then panko-coated. The chicken can then be placed in the hot oil and cooked. It would be best to use a nonstick pan to brown the chicken breasts. Use flour if you want them to be crispy. The batter also helps to keep the chicken katsu moist. It is, however, critical to dredge the chicken in flour and panko before cooking.