The Best Crispy Katsu Chicken Cutlets Recipe for Family Dinner

Katsu chicken cutlets redefine ordinary poultry into a crispy, golden delight that tantalizes taste buds with its irresistible crunch.

Japanese cuisine brings an extraordinary twist to breaded meats, elevating simple ingredients into something magical.

Tender chicken gets coated in a perfectly seasoned, textured breading that promises a satisfying bite every single time.

The technique involves carefully layering breadcrumbs to create an exterior that’s simultaneously light and substantial.

Rich, golden-brown surfaces hint at the culinary magic waiting beneath each carefully crafted cutlet.

Home cooks can easily master this technique with a few strategic movements and quality ingredients.

Comfort and excitement merge in this crowd-pleasing dish that delivers maximum flavor with minimal complexity.

Crispy Katsu Chicken Cutlets with Tonkatsu Sauce

• Crunch Into Crispy Perfection: The golden-brown panko coating creates an irresistibly crunchy exterior that shatters delightfully with each bite, delivering a satisfying texture that makes this chicken katsu incredibly addictive.
• Master Easy Restaurant-Quality Cooking: With simple step-by-step breading techniques and a foolproof cooking method combining stovetop and oven, home cooks can achieve professional-level results without complicated skills or expensive equipment.
• Quick Weeknight Meal Solution: From prep to plate in just 30 minutes, this recipe offers a fast, delicious dinner option that's packed with flavor and sure to please both adults and kids, making mealtime stress-free and enjoyable.
• Versatile Crowd-Pleasing Dish: Perfectly portioned for families, adaptable to different side dishes, and featuring a universally loved crispy chicken preparation that works for casual dinners, lunch boxes, or casual entertaining.

Katsu Chicken Cutlet Ingredients

• Chicken Breast: Lean and tender meat that becomes the star of the dish, best when fresh and evenly sliced.

• All-Purpose Flour: Creates a smooth base layer for the breading, helping the eggs and breadcrumbs stick better.
• Panko Breadcrumbs: Provides extra crispy and light coating, Japanese-style breadcrumbs known for their airy texture.
• Eggs, Water: Binding agent that helps the breadcrumbs adhere to the chicken, creating a golden and crisp exterior.

• Salt: Brings out the natural flavors of the chicken and balances the overall taste.

• Ketchup, Soy Sauce: Forms the base of the tangy and savory sauce, providing depth and umami flavor.
• Brown Sugar: Adds a subtle sweetness and helps balance the sauce's acidity.
• Mirin: Traditional Japanese sweet rice wine that enhances the sauce's complexity.
• Worcestershire Sauce: Contributes a rich, tangy undertone to the sauce.
• Ginger, Garlic: Fresh aromatics that provide a vibrant and zesty kick to the sauce.

• Vegetable Oil: Neutral oil perfect for deep-frying, ensuring a crisp and golden chicken cutlet.

Breading and Frying Katsu Cutlets

Step 1: Craft the Zesty Tonkatsu Sauce

• Ketchup
• Worcestershire sauce
• Soy sauce
• Dijon mustard

Whisk all ingredients in a small bowl until smoothly blended. Let the sauce sit and develop its rich flavors for at least 30 minutes before serving.

Step 2: Prepare the Chicken Cutlets

• Chicken breasts
• Plastic wrap

Gently place chicken breasts between plastic wrap. Tenderly pound the meat until it reaches a uniform ¼-inch thickness. Sprinkle salt generously over the chicken. Cover and let it relax in the refrigerator for about an hour to become wonderfully tender.

Step 3: Set Up the Breading Station

• First bowl: All-purpose flour
• Second bowl: Beaten eggs mixed with water
• Third bowl: Panko breadcrumbs

Step 4: Coat the Chicken

Carefully dredge each chicken piece through the stations:

First, dust with flour, shaking off any excess

Next, dive into the egg wash

Finally, roll generously in panko breadcrumbs

Step 5: Fry to Golden Perfection

Preheat oven to 200°F. Heat vegetable oil in a skillet until it reaches 350°F. Gently place breaded chicken into the hot oil. Cook for 1-2 minutes per side until the crust turns a beautiful golden brown. Transfer to a wire rack in the oven and continue cooking for 7-8 minutes until the internal temperature hits 165°F.

Step 6: Serve and Enjoy

Slice the crispy chicken into elegant strips. Plate with steamed rice and drizzle with the prepared tonkatsu sauce.

Cooking Insights:

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Calories: 760 per serving

Tips for Crunchy Katsu Chicken

• Pound Precisely: Use a meat mallet or rolling pin to create an even, thin chicken cutlet that cooks uniformly and ensures crispy texture throughout.
• Chill for Tenderness: Refrigerating salted chicken helps break down proteins, resulting in incredibly juicy and tender meat that melts in your mouth.
• Breading Technique: Press panko breadcrumbs firmly onto the chicken to create a thick, crispy coating that stays attached during frying and provides maximum crunch.
• Oil Temperature Matters: Maintain consistent 350°F oil heat to achieve golden-brown exterior without absorbing excess oil or becoming greasy.
• Rest and Drain: Place fried chicken on a wire rack instead of paper towels to preserve crispy coating and prevent soggy bottoms, allowing excess oil to drip away naturally.

Storing and Reheating Katsu Chicken

• Refrigerate: Store leftover chicken katsu in an airtight container for up to 3 days. Cool the cutlets completely before sealing to prevent soggy breading.
• Reheat in Oven: Preheat to 375°F. Place chicken on a wire rack over a baking sheet to help restore crispiness. Warm for 10-12 minutes until heated through, ensuring the internal temperature reaches 165°F.
• Crisp Restoration: Avoid microwaving, which makes the breading soft. Use the oven method to maintain the crunchy exterior and juicy interior of your katsu chicken.

Side Dishes for Katsu Chicken Cutlets

• Elevate with Sake Pairing: Match the crispy katsu chicken with a chilled, dry sake like Dassai 23. The clean, smooth sake cuts through the richness of the fried chicken, creating a balanced and refreshing dining experience.
• Complement with Asian Slaw: Prepare a crunchy Asian-style coleslaw with rice vinegar, sesame oil, and a touch of honey. The tangy, light slaw provides a zesty contrast to the golden, crispy chicken cutlets.
• Serve with Jasmine Rice: Plate the katsu chicken over steamed jasmine rice, which absorbs the tonkatsu sauce beautifully. The fragrant rice adds a soft, mild backdrop to the crisp, savory chicken.
• Add Pickled Vegetables: Include quick-pickled cucumber or daikon radish on the side. These bright, acidic pickles help cleanse the palate between bites of the rich, deep-fried chicken.

Katsu Chicken Variations

• Pork Katsu Swap: Replace chicken with thinly sliced pork loin for a traditional Japanese tonkatsu experience. Maintain the same breading and cooking technique for crispy, golden results.
• Gluten-Free Crunch: Substitute all-purpose flour with rice flour and use gluten-free panko breadcrumbs. This variation keeps the classic texture while accommodating dietary restrictions.
• Spicy Korean Fusion: Add gochujang or Korean chili flakes to the egg wash for a fiery kick. Serve with kimchi and gochujang-spiked tonkatsu sauce to elevate the flavor profile.
• Herb-Infused Coating: Mix dried herbs like thyme, rosemary, or parsley into the panko breadcrumbs for an aromatic, herbaceous version of the classic katsu.

Crispy Katsu Chicken Cutlets Recipe

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• Total Time: 30 minutes
• Yield: 4 1x

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Description

Katsu chicken cutlets deliver a crispy, golden-brown delight straight from Japanese cuisine. Juicy chicken breasts coated in panko breadcrumbs create an irresistible crunch you’ll crave again and again.

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Ingredients

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Main Protein:

• 1 pound (454 grams) boneless skinless chicken breast, cut in half horizontally
• Salt, to taste

Coating Ingredients:

• 1 ½ cups (180 grams) all-purpose flour
• 3 eggs
• 1 ½ tablespoons (22.5 milliliters) water
• 3 cups (240 grams) panko breadcrumbs
• Vegetable oil, for cooking

Katsu Sauce:

• ½ cup (120 milliliters) ketchup
• 2 tablespoons (30 milliliters) soy sauce
• 2 teaspoons (10 grams) brown sugar
• 1 tablespoon (15 milliliters) mirin
• 2 teaspoons (10 milliliters) Worcestershire sauce
• 1 teaspoon (2 grams) freshly grated ginger
• 1 teaspoon (3 grams) finely minced garlic

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Instructions

1. Prepare the tangy tonkatsu sauce by whisking together all ingredients in a petite mixing vessel, allowing the flavors to meld and intensify for a minimum of half an hour before serving.
2. Butterfly the chicken breast, positioning it between two sheets of plastic membrane, and delicately tenderize until uniformly thin, approximately quarter-inch thickness.
3. Season the flattened poultry generously with salt, then encase and refrigerate for approximately one hour to enhance tenderness and flavor absorption.
4. Establish a three-stage breading configuration: first station with flour, second with whisked eggs and water, third with crisp panko crumbs.
5. Meticulously dredge each chicken piece through the flour, eliminating excess powder, then submerge completely in egg mixture, finally enrobe thoroughly with panko breadcrumbs, ensuring comprehensive coverage.
6. Warm the oven to a gentle 200°F while simultaneously heating vegetable oil in a heavy skillet, targeting a precise 350°F temperature.
7. Carefully lower breaded chicken into hot oil, cooking each side for 1-2 minutes until the exterior transforms into a golden, crackling crust.
8. Transfer the partially cooked cutlets onto a wire cooling rack, then finalize cooking in the oven for an additional 7-8 minutes until internal temperature reaches a safe 165°F.
9. Slice the perfectly crisp chicken into elegant strips and plate alongside steamed rice, generously drizzling with prepared tonkatsu sauce.

Notes

• Marinate chicken for at least an hour to ensure maximum tenderness and flavor absorption.
• Perfectly crispy coating comes from three-step breading: flour, egg wash, and panko breadcrumbs.
• Maintain oil temperature around 350°F for golden-brown exterior without burning, transferring to oven helps cook chicken evenly and keeps breading crunchy.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch, Snacks
• Method: Frying
• Cuisine: Japanese

Nutrition

• Serving Size: 4
• Calories: 600
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 30 g
• Saturated Fat: 4 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 150 mg