This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN 20 mins

Chicken Katsu

Read Reviews (363)

"This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce." — sakuraiiko

Next Recipe

GO Ashley's Chicken Katsu with Tonkatsu Sauce

Ingredients Edit and Save

Watch video tips and tricks

A Good Easy Garlic Chicken

Chicken or Duck Adobo

Kung Pao Chicken

Mango Chicken Piccata

Authentic Chicken Tikka Masala

How to Make Chicken Yakisoba

Spicy Orange Chicken

Spicy Kung Wow Chicken

Perfect Sesame Chicken

How to Bone a Chicken Breast

Types of Salt

Measuring All-Purpose Flour

All about Eggs

Types of Cooking Oil

Original recipe makes 4 servings Change Servings

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
salt and pepper to taste
2 tablespoons all-purpose flour

1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed

Check All Add to Shopping List

Directions

Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

More Recipes Like This See all

Ashley's Chicken Katsu with Tonkatsu Sauce

Mochiko Chicken

Chicken Fried Chicken

Lemon Chicken II

Beer Battered Chicken

Chicken Kiev

Chicken Papadoris

Japanese-Style Deep Fried Chicken

Sweet and Sour Chicken I

Pan-Seared Chicken Breasts with Shallots

ADVERTISE WITH US

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

Reviews More Reviews

Most Helpful Positive Review

Feb 01, 2007

Winner Dinner! Everyone loved this. I ended up having to change it a bit when I realized I didn't have enough chicken breasts for 6 of us & had to stretch it. Instead of full breats, I cubed it in 1"-2" pieces and then followed the recipe directions (including pounding them)--however, this change did require using more flour/egg/panko bread crumbs. Basically I ended up making chicken type nuggets (only better!). Places the nuggets over Jasmine rice & topped with Sweet & Sour sauce: 3/4 c. white sugar, 2T. brown sugar, 1/3 c. white vinager, 2/3 c. unsweetened pineapple juice (save chunks), 1/4 c. soy sauce, 1T. Ketchup, 2T. cornstarch. Boil until thickened and then I added 1 thinly sliced green pepper & cut up pineapple chuncks. Topped with sliced green onion. Fed my family of 6 for a lot less $$$$ then the local Chinese carry-out & they said they liked mine better! :)

—tizzylizz

See full review »

Most Helpful Critical Review

Jan 11, 2007

The coating is very crispy, which we loved, but it's bland. Even after seasoning liberally with salt and pepper, it does not have enough flavor. I'd suggest either marinating the chicken breasts in your favorite marinade or sprinkling with additional seasonings. We will make again but definitely kicked up with more flavor next time! If you want classic fried chicken (like I grew up with in the South), you'll need to search for a different recipe.

—wisweetp

See full review »

501 Ratings

See other versions of this recipe!

Feb 28, 2006

Great recipe! The chicken katsu came out crunchy and delicious. (ETA: I slice the chicken breast to three or four thin fillets instead of pounding them.) The only thing I would suggest is to pre-heat the oil on medium heat then reduce it to low-medium for the actual frying; 3 minutes on medium-high heat pretty much blackened my panko crumbs.

—Meryl

See full review »

Jan 21, 2008

My mom and I both made this dish. As written it is good but a little bland and since several in our family don't want to cover their food with sauce, the second time we made she used 1 cup of hot sauce, 1/3 cup of cold water, garlic powder, salt and black pepper and three eggs. She then dredged her chicken in flour then dipped it into the hot sauce mix, then the panko crumbs then fried. This added a nice flavor, it was not hot. I just rubbed a mix of spices into the chicken and fried. Both families loved it with the extra flavors. The panko crumbs are a must. We plan on trying this dish by baking. Wonderful recipe. Thank you.

—Cooking 101

See full review »

Aug 29, 2006

I found panko breadcrumbs at a Wild Oats grocery store here in northeast Ohio. They are wonderful! Everything you fry turns out so light and crispy. The whole family loved this chicken. I served it with spicy Tonkatsu sauce (1/2 c. Worcestershire sauce, 1/4 c. ketchup, 2 T. light soy sauce) drizzled over and finely chopped green onion to garnish. We had steamed white rice and stir-fried veggies on the side. My boys asked when I'd make this dinner again... that's the sure sign of a winner! :)

—Diana S.

See full review »

Feb 19, 2007

Very good! My husband made this and followed the directions, although he ended up needing more of all the breading ingredients, and used less oil for frying. It seems like everyone has a tonkatsu sauce recipe. Here's mine for a tangy, yummy sauce: 1/4 c. ketchup, 1/3 c. soy sauce, 1/4 c. worchester sauce, 1 tbsp hoisin sauce, garlic powder and pepper to taste. Thanks for the recipe!

—Cardamum

See full review »

Mar 24, 2007

Great! Feels like I am eating shrimp. Maybe next time I will try coconut with it. It definatly needs dipping sauce. we tried sweet and sour sauce 2 and Tonkatsu sauce. They were ok with it but next time I will try the sauce we use with shrimp. 1 cup of sugar, 1/2 a cup of vinegar, 3 tablespoons of soy sauce and 3 tablespoons of water. Cook in a small pot for about 10 minutes. http://allrecipes.com/Recipe/Sweet-and-Sour-Drumettes/Detail.aspx

—Joey Escalante

See full review »

Feb 13, 2007

My family loves this! I add a bit of garlic powder to regular flower mix to add a little bit of twist and it is just delicious~ Also, Katsu sauce by Kikkoman is just great with this~

—TummyYummy

See full review »

ADVERTISE WITH US

Nutrition

Calories
297 kcal
15%

Carbohydrates
22.2 g
7%

Cholesterol
125 mg
42%

Fat
11.4 g
18%

Fiber
0.1 g
< 1%

Protein
31.2 g
62%

Sodium
309 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Katsu

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 297
Calories from Fat: 102

% Daily Value *
Total Fat 11.4g 18 %
Saturated Fat 2.4g 12 %
Cholesterol 125mg 42 %
Sodium 309mg 12 %
** Potassium 239mg 7 %
Total Carbohydrates 22.2g 7 %
Dietary Fiber 0.1g < 1 %
Protein 31.2g 62 %
** Sugars 0.1g
** Vitamin A 2 %
** Vitamin C 0 %
** Calcium 2 %
** Iron 13 %
** Thiamin 10 %
** Niacin 135 %
** Vitamin B6 33 %
** Magnesium 10 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.