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What is Chicken Katsu?
Katsu (カツ) is a Japanese dish consisting of a cut of meat rolled in breadcrumbs and deep-fried. The term “katsu” means “cutlet” in Japanese. The dish originated from Europe, and many countries around the world have their own versions of it, such as the German “schnitzel,” the French “escalope,” or the Spanish “filete empanado.”
In Japan, several types of katsu are commonly served. The most popular type is Tonkatsu, which is made with pork chops. Chicken katsu, on the other hand, can be made with either chicken breast or chicken thigh, with the latter being juicier and more succulent. Finally, Gyukatsu is a beef cutlet often made with sirloin and cooked rare or medium.
In Japan, if the type of katsu is not specified, it usually means pork by default. However, many other variations of katsu are worth trying!
How I Developed This Recipe
Chicken Katsu has always been one of my absolute favorites, which is why, when I set out to develop this recipe, I aimed for nothing but the best. I wanted to create a Chicken Katsu so delicious that you could enjoy it time and time again without ever growing tired of its taste.
But I didn’t stop at just perfecting the cutlet. I also devoted a great deal of care and attention to crafting the sauce. It’s not the usual tonkatsu sauce; instead, I’ve created a unique sesame-based sauce that complements the chicken beautifully. This sauce is truly one-of-a-kind, with a depth of flavor that elevates the dish to new heights.
I’m quite confident in the results of my efforts and believe this recipe stands out!
Ingredients & Substitution Ideas
- Boneless Chicken Thigh: Skin-on is preferred for texture and flavor, but chicken breast also works well in this dish.
- Cake Flour: All-purpose flour is a fine substitute if it’s more readily available.
- Panko Breadcrumbs: Essential for authentic Japanese katsu, panko’s large, dry flakes from white, crust-less bread absorb less oil and create an extra crispy coating. A homemade panko guide is available for more information or to make your own.
- Eggs: Medium-sized eggs were used in this recipe, but small or large ones can be substituted as needed.
- Cooking Oil: Choose neutral oils with high smoke points for deep frying, such as canola, sunflower, or peanut oil. Rice bran oil and extra virgin (white) sesame oil are also excellent options too.
- Chicken Katsu Sauce Ingredients: Combine white sesame seeds, soy sauce, Worcestershire sauce, tomato ketchup, sugar, and water. For variations on katsu sauce, a guide with three different tonkatsu sauce recipes is available.
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Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make The Ultimate Chicken Katsu at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
STEP
Chicken Katsu Sauce Preparation
In a dry frying pan over medium-high heat, roast 15 g of white sesame seeds for a few minutes until they become fragrant. Keep them moving to avoid burning.
Once roasted, transfer the sesame seeds to a mortar and pestle and grind them until fine.
Transfer the ground sesame into a bowl. Add soy sauce, Worcestershire sauce, tomato ketchup, sugar, and water. Stir the mixture until everything is well incorporated.
Set this aside for later.
STEP
Heating Oil
Preheat the oil in a deep fryer or a deep pan/pot to 170 °C (338 °F).
STEP
Preparing Chicken
Cut boneless chicken thighs into quarters or sixths, depending on your preference.
Refer to chicken katsu curry recipe for cutting instructions for chicken breast.
STEP
Coating Chicken
Prepare two plates – one with cake flour and the other with panko breadcrumbs.
Mix water, eggs, and all-purpose flour in a separate bowl to form a thick batter.
Season the chicken pieces with salt and pepper on both sides. Coat each piece lightly with cake flour.
Dip the floured chicken into the batter, ensuring it’s fully covered. Then, roll it in the panko breadcrumbs until thoroughly coated.
Traditionally, the process involves coating the meat in flour, followed by egg and then panko. However, this technique sometimes leaves gaps where the panko doesn’t stick well for chicken, as the surface is less flat than pork chops.
So, I suggest making a batter using a mixture of egg, flour, and water for a perfectly even coat with an extra thick and crispy texture.
STEP
Frying
Once the oil is hot, carefully place the coated chicken into the oil. Fry for 3-4 minutes on each side or until they’re crispy and golden brown.
Frying Tips
- Test the Oil Temperature: Before you begin frying, determine if the oil is hot enough by dropping in a piece of panko. If it sizzles upon contact, the oil is ready for frying.
- Avoid Disturbing the Katsu: Once the katsu is in the oil, resist the urge to move it around. This helps prevent the panko from detaching. A single flip halfway through is sufficient to ensure even cooking.
- Attune to the Sound of Cooking: Pay attention to the sound of oil. Vigorous bubbling suggests the meat’s moisture is interacting with the hot oil, signaling it’s still cooking. A quieter oil typically indicates the meat is thoroughly cooked.
- Batch Cooking and Storage: Cook a larger quantity than needed, then freeze any leftovers. When you’re ready to enjoy them again, defrost and reheat in the oven or under the grill to revive the katsu’s crispiness. For optimal quality, consume within one month.
After frying, transfer the chicken katsu to a wire rack to let any excess oil drip off.
STEP
Plating
Serve the crispy chicken katsu on a plate and generously drizzle with the homemade sesame sauce.
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I hope you enjoy this Chicken Katsu recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers.Thank you!
More Katsu Recipes
- Best Tonkatsu (Deep-fried Japanese Pork Cutlet）
- Menchi Katsu(Japanese Ground Meat Cutlet)
- Katsudon(Japanese Pork Cutlet Bowl)
- Hire Katsu with Authentic Nagoya Red Miso Sauce
The Ultimate Crispy Chicken Katsu (with homemade sauce)
5 from 7 votes
By Yuto Omura
Chicken katsu is a versatile dish that you can make into pretty much anything! Enjoy it with rice, on donburi, in a sandwich, with curry… the list goes on! Tender chicken thigh coated in a thick and crunchy layer of panko breadcrumbs and fried to perfection, then drizzled with a delicious homemade katsu sauce. Every crunch is gonna have you dancing in your seat!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course Main Course, Side Dish, Topping
Cuisine Japanese
Servings 4 servings
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Course: Main Course, Side Dish, Topping
Cuisine: Japanese
Servings: 4 servings
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Ingredients
Katsu Sauce
- 15 g white sesame seeds
- 2 tsp soy sauce
- 2 tsp Worcestershire sauce
- 1 tbsp tomato ketchup
- 1 tsp sugar
- 4 tsp water
Chicken Katsu
- 600 g boneless chicken thigh(s) skin-on, boneless (or chicken breast)
- 1 pinch salt and pepper
- 45 g cake flour or all-purpose flour, for the first coat
- 100 g panko breadcrumbs
- 100 ml water
- 2 medium egg(s)
- 100 g cake flour or all-purpose flour, for the batter
- cooking oil for deep frying
Instructions
Sauce
Roast 15 g white sesame seeds in a dry frying pan on a medium-high heat for a few minutes until fragrant.
Grind the roasted sesame seeds with a mortar and pestle.
Transfer the ground sesame to a bowl and add 2 tsp soy sauce, 2 tsp Worcestershire sauce, 1 tbsp tomato ketchup, 1 tsp sugar and 4 tsp water. Mix until well incorporated and set aside for later.
Chicken Katsu
Heat your oil to 170 °C (338 °F).
Cut each 600 g boneless chicken thigh(s) into quarters or sixths depending on your preference. (If using chicken breast, refer to my chicken katsu curry recipe for how to cut.)
Prepare two plates, add the 45 g cake flour to one and 100 g panko breadcrumbs to the other.
In a bowl, mix 100 ml water, 2 medium egg(s) and 100 g cake flour to form a thick batter.
Sprinkle the chicken pieces with 1 pinch salt and pepper on both sides and coat the surface with a thin layer of cake flour.
Once the oil has finished heating, dip your chicken into the batter.
Roll in the panko and coat thoroughly before placing them straight into the oil.
Fry for 3-4 minutes on each side until crispy and golden.
Transfer to a wire rack and allow any excess oil to drip off.
Serve the chicken katsu and drizzle with homemade sauce.
Enjoy!
Video
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Notes
If you want to use chicken breast, I recommend doing a butterfly cut (see my chicken katsu curry recipe for pictures and video) and then pounding the meat until 1cm or 1/2 inch thick.
I recommend making a large batch and then storing leftovers in the freezer for up to one month. You can enjoy this chicken katsu in a sandwich, burger, curry or lunchbox. It has so many uses!
Defrost and then warm up in the oven or under the grill to ensure the panko gets crispy again.
I don’t recommend microwaving.
For traditional katsu sauce, see my tonkatsu recipe.
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