Chicken katsu with katsu sauce
Crispy Japanese chicken katsu: thin chicken cutlets in a crunchy panko crust, shallow-fried golden and served with a quick sweet-tangy katsu sauce.
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- Hands-on
- 20 min
- Cooking
- 12 min
- Resting
- 10 min
- Serves
- 4
- Calories
- 505
- Protein
- 48 g
- Per serving
- $2.54
Why this recipe works
Chicken katsu is Japan's take on a breaded cutlet: chicken coated in airy panko breadcrumbs and fried until shatteringly crisp. Slice it and serve with shredded cabbage, rice and a fruity katsu sauce you can stir together from pantry condiments.
- Pounding the chicken to an even ½ inch means it cooks through in the time it takes the panko to turn golden, so it's juicy, not dry.
- Pressing the panko on firmly and resting the breaded cutlets for 10 minutes helps the crust stick instead of falling off in the pan.
- Oil at 350°F, about ½ inch deep, crisps the crust quickly without soaking in and making it greasy.
Ingredients
For the katsu sauce
To serve
You will need
- Meat mallet or rolling pin
- 3 shallow dishes
- Large heavy skillet
- Wire rack set over a baking sheet
- Instant-read thermometer
Method
Tap a step number to mark it done.
Pound the chicken
Place the chicken pieces between sheets of plastic wrap and pound to an even ½-inch thickness. Season both sides with the salt and pepper.
Bread
Set out the flour, the egg and the panko in three shallow dishes. Coat each cutlet in flour, shaking off the excess, dip in egg, then press firmly into the panko on both sides. Rest on a rack for 10 minutes.
Make the sauce
Stir the ketchup, Worcestershire, soy sauce and sugar together until the sugar dissolves.
Fry
Heat the oil in a large skillet over medium-high heat to 350°F (a panko crumb should sizzle immediately). Fry 2 cutlets at a time for 3 to 4 minutes per side, until deep golden and 165°F inside.
Drain and slice
Drain on a wire rack, not paper towels, so the bottom stays crisp. Let rest 2 minutes, then slice into strips and serve with the sauce, cabbage and rice.
Techniques in this recipe
- Chicken and turkey165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guide
Cook's notes
- Keep the first batch crisp in a 200°F oven on the rack while you fry the rest.
- Use one hand for the flour and panko and the other for the egg to avoid breaded fingers.
- Boneless pork chops pounded thin and cooked the same way make tonkatsu; cook pork to 145°F.
Nutrition per serving
505 calories
$2.54 estimated cost per serving
Where the calories come from
| Protein | 38% of calories | 48 g |
|---|---|---|
| Carbs | 34% of calories | 43 g |
| Fat | 27% of calories | 15 g |
| Fiber | 2 g | |
| Sodium | 930 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
What is katsu sauce made of?
A quick version is ketchup, Worcestershire sauce, soy sauce and a little sugar. Bottled tonkatsu sauce is similar, made with fruits and vegetables for extra depth.
Can I bake or air fry chicken katsu?
Yes. Toast the panko in a skillet with 2 tablespoons oil until golden before breading, then bake at 425°F for 15 to 18 minutes or air fry at 400°F for 10 to 12, flipping once, to 165°F.
Is chicken katsu gluten-free?
No. Panko, flour, soy sauce and Worcestershire all contain wheat. Use gluten-free panko and flour and tamari for a gluten-free version.
