How to Make Chicken Katsu (Recipe)

Name: How to Make Chicken Katsu (Recipe)
Cuisine: japanese
Ingredients: 270 g boneless, skinless chicken breast (or the same weight of chicken thighs or tenders); 0.5 tsp kosher/sea salt (use half for table salt); 0.125 tsp freshly ground black pepper; 1 large egg (approximately 50 g without shell); 0.5 Tbsp neutral-flavored oil (for the egg (vegetable, rice bran, canola, etc.)); 3 Tbsp all-purpose flour (plain flour); 60 g panko (Japanese breadcrumbs); 720 ml neutral-flavored oil (for deep frying; should have 1.5 inches (3.8 cm) of oil in the pot)

JJust One CookbookYouTube

↓ Jump to recipe

Share:Pinterest Facebook X Save the pin ↓

Original video by Just One Cookbook on YouTube5:35

About this recipe

Chicken Katsu is a beloved Japanese dish featuring crispy, panko-breaded chicken cutlets, often served with tonkatsu sauce and a side of shredded cabbage. This recipe from Just One Cookbook makes it easy to whip up this classic meal at home, even on busy weeknights.

With just a few simple ingredients and straightforward steps, you can enjoy tender and crunchy chicken katsu that’s perfect for dinner or meal prep.

Ingredient notes

270 g boneless, skinless chicken breast, or the same weight of chicken thighs or tenders
Use half the amount of kosher/sea salt if using table salt
1 large egg is approximately 50 g without the shell
Use neutral-flavored oil like vegetable, rice bran, or canola for the egg and deep frying
60 g panko refers to Japanese breadcrumbs, which provide that signature crunch.

Tips from Just One Cookbook's video

Flatten the chicken to an even thickness for consistent cooking.
Make sure to fully coat the chicken in flour, egg, and panko for the best texture.
Heat the oil to 350°F (175°C) before frying to ensure a crispy exterior and properly cooked chicken.
Fry the chicken for about 3-4 minutes per side until golden brown and cooked through.

No life story here — the video and the recipe are the whole point. All credit to Just One Cookbook: watch the original on YouTube.

The recipe

Serves —

Ingredients

270 g boneless, skinless chicken breast — or the same weight of chicken thighs or tenders
½ tsp kosher/sea salt — use half for table salt
⅛ tsp freshly ground black pepper
1 large egg — approximately 50 g without shell
½ Tbsp neutral-flavored oil — for the egg (vegetable, rice bran, canola, etc.)
3 Tbsp all-purpose flour — plain flour
60 g panko — Japanese breadcrumbs
720 ml neutral-flavored oil — for deep frying; should have 1.5 inches (3.8 cm) of oil in the pot

Steps

1
Prepare the chicken by flattening it to an even thickness.
2
Season the chicken with salt and pepper on both sides.
3
Dredge the chicken in flour, shaking off any excess.
4
Dip the floured chicken into the beaten egg, ensuring it is fully coated.
5
Coat the chicken with panko breadcrumbs, pressing gently to adhere.
6
Heat the oil in a deep pot to 350°F (175°C).
7
Carefully add the breaded chicken to the hot oil and fry until golden brown and cooked through, about 3-4 minutes per side.
8
Remove the chicken from the oil and drain on paper towels.
9
Slice the chicken katsu and serve with tonkatsu sauce, shredded cabbage, and optional toppings.