Chicken Katsu

What Is Chicken Katsu?

Chicken katsu is a delicious Japanese dish that typically features breaded and deep-fried chicken cutlets for a perfect mix of tender and crunchy textures. The term "katsu" comes from the Japanese word "katsuretsu," which means "cutlet" but in this recipe, we opt for chicken breasts. The chicken is typically seasoned, then coated in flour, dipped in beaten eggs, and finally covered in panko bread crumbs before being fried to a crispy golden brown. Served with a sweet and tangy chicken katsu sauce, this dish is often accompanied by steamed rice or shredded cabbage, making it a flavorful and satisfying meal.

Katsu is also short for "tonkatsu,” which is a term for deep-fried Japanese cuisine that’s typically made with pork cutlets, but it’s prepared in the same way as chicken katsu—breaded and fried. Both variations are delicious, and the choice between them often comes down to personal preference. Katsu can also be made with beef or tofu.

Chicken katsu curry is another beloved variation, which introduces an additional layer of flavor with a curry sauce made from a blend of spices, vegetables, and often a roux or curry paste. When served, the crispy chicken katsu cutlets are placed over rice and generously covered with the curry sauce, combining the crispy texture of the chicken with the creamy, spiced curry and transforming the dish into a warm comfort meal. And if you’re a fan of chicken curry in general, you’ll love Betty’s collection Chicken Curry Recipes.

How to Make Chicken Katsu

Chicken katsu is a simple yet mouthwatering Japanese dish that's all about that crispy, golden goodness. The prep process is straightforward—we’ve laid out the basic steps for you here, but be sure to review the full recipe details below. The result is deliciously crispy, and flavorful, perfect for a quick and tasty dinner!

Prepare the Chicken

You can use either boneless skinless chicken breasts or thighs for this chicken katsu recipe. Start by lightly pounding the chicken to ensure it’s not too thick. This helps the chicken cook evenly and gives you the perfect texture.

Season and Coat the Chicken

Season the chicken, then coat it in three layers. First, dredge the chicken in flour, then dip it in beaten eggs. Finally, coat it in panko bread crumbs. Panko gives the chicken its signature crunchy exterior. To keep things from getting too messy, use one hand for the dry ingredients (flour and panko bread crumbs) and the other hand for the wet ingredients (eggs).

Fry the Chicken

Fry the coated chicken in hot oil until it’s crispy and golden brown on both sides. To simplify this step a bit, you can fry the chicken in batches. Once a batch is done, place the fried chicken on a baking sheet and keep it warm in a 250°F oven while you fry the remaining pieces.

Make the Katsu Sauce

Chicken katsu is traditionally served with a tangy, sweet katsu sauce. Betty’s homemade version is a simple but flavorful mix of ketchup, Worcestershire sauce, sugar, and oyster sauce. Drizzle this sauce over the crispy chicken for an extra burst of flavor.

Serve and Garnish

When ready to serve, garnish the fried chicken with green onions for a fresh touch. Pair with steamed rice to create a satisfying, well-rounded meal. Enjoy your delicious homemade chicken katsu!

How to Make the Crunchiest Chicken Katsu

The signature quality of chicken katsu is the perfectly crispy chicken. The secret to achieving this crave-worthy texture begins with the tenderizing. You want to be sure to tenderize the chicken evenly to 1/4 to 1/2-inch thick. This will help the breading stick to the chicken and ensure the chicken cooks evenly. You can also try using chicken cutlets, which aren’t as thick as chicken breasts, and may result in an extra crispy coating.

The second key to the crunchiest chicken is, of course, the breading. When you’re coating the chicken, make sure both sides of the chicken breast are fully coated in flour before dipping in the egg. To get that nice, full coverage, allow all the excess egg to drip off before pressing the chicken firmly into the panko bread crumbs.

The third key to the crunchiest, crispiest chicken is in the frying. Be sure to heat your oil at medium heat until it is simmering. For best results, use a deep skillet so you can fully immerse the chicken and cook it evenly. Fry the chicken in batches to avoid overcrowding, which can lower the oil temperature and lead to soggy breading. Cook each chicken breast for about 7 to 8 minutes per side, or until they reach that lovely golden-brown color. This timing ensures that the chicken comes out perfectly crispy on the outside while remaining juicy on the inside.

Ingredients for the Chicken Katsu Sauce

Chicken katsu sauce is a key element that brings a unique flavor profile to this crispy dish. Betty’s signature sauce combines four main ingredients: ketchup, Worcestershire sauce, sugar, and oyster sauce. Ketchup provides a tangy base that balances the sweetness and acidity. Worcestershire sauce adds a deep umami flavor with its complex mix of spices and vinegar. Sugar introduces a touch of sweetness that complements the other flavors and helps add a slight caramelized element. Finally, oyster sauce contributes a rich, savory depth that enhances the overall taste. When these ingredients come together, they create a well-rounded sauce with a delightful balance of sweet, tangy, and savory notes, perfectly enhancing the crispy chicken, making the chicken katsu not only crunchy but also deliciously flavorful.

How to Serve Chicken Katsu

Betty’s chicken katsu recipe is best served with classic sides that complement its crispy texture and savory flavor. The options are endless, but don’t sweat it—we’ve compiled some of our very favorites to get you started. Rice or shredded cabbage are the immediate go-tos. Rice beautifully soaks up the delicious katsu sauce while finely shredded cabbage brings a refreshing crunch—try either or both, depending on your preference or craving. For extra flavor, drizzle the cabbage with a light sesame dressing or a squeeze of lemon.

To keep things light and refreshing, you can also pair your chicken katsu with miso soup, a simple Mixed Baby Greens Salad, or steamed veggies, like this super easy Cauliflower and Broccoli recipe. If you’re craving something a little heartier, try serving chicken katsu with roasted sweet potatoes, edamame, or even a creamy potato salad. These sides balance the crispy chicken while offering a variety of textures and flavors. Chicken katsu is also a great addition to bento boxes, paired with pickled vegetables or a soft-boiled egg for a more filling meal. Because Betty’s chicken katsu recipe is so versatile, it’s perfect for many pairings and any time you want to bring a little adventure to your table.

How to Store and Reheat Chicken Katsu

Betty's chicken katsu can be stored easily, making it great for meal prep! After cooking, let the chicken cool completely, then place it in an airtight container and store it in the fridge for up to 3 days. If you're prepping ahead, you can bread the chicken in advance and store the uncooked cutlets on a wire rack lined sheet pan, loosely covered in plastic wrap in the fridge for 1 to 2 days before frying.

The best way to reheat chicken katsu, while maintaining its crispy texture is to put it in the oven or air fryer at 350°F for 10 to 15 minutes. Avoid microwaving this dish, as it can make the breading soggy. Pair with fresh rice and veggies to keep the meal feeling just as satisfying as when it was first made!