Chicken Katsu is a classic Japanese home-cooked meal served with tonkatsu sauce and a side of shredded cabbage salad. These tender and crispy panko-breaded cutlets are surprisingly easy to make, even on a busy weeknight! They also freeze well and make for a delicious meal prep menu.
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INGREDIENTS
1 piece boneless, skinless chicken breast (9.5 oz or 270 g; you can also use the same weight of chicken thighs or tenders)
½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
⅛ tsp freshly ground black pepper
1 large egg (50 g each w/o shell)
½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc) (for the egg)
3 Tbsp all-purpose flour (plain flour)
1 cup (60 g) panko (Japanese breadcrumbs)
3 cups (720 ml) neutral-flavored oil (vegetable, rice bran, canola, etc) (for deep frying; you should have 1.5 inches (3.8 cm) of oil in the pot)
To Serve
Tonkatsu Sauce (for drizzling over chicken katsu; you can also make my homemade tonkatsu sauce:
shredded cabbage (optional)
Japanese sesame dressing (optional)
tomato (optional)
INSTRUCTIONS with step-by-step pics ▶
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How to Make Japanese Chicken Curry (Recipe) チキンカレーの作り方 (レシピ)
It looks so delicious, but how to make brow sauce ??
Just made this following your exact recipe and it’s absolutely perfect! The panko crumbs and tankatsu sauce is what had everyone wondering what was different about this versus regular fried chicken, after they finished their plates ofcourse haha. Excellent recipe! Thank you for the video! 😊🙇♂
Hi Nami! I use your recipes all the time for my son who loves everything Japanese. He finally got his dream of going on a trip to Japan and he was there for a few weeks. He said that the Katsu he had in Japan was completely different than what I make or any restaurant here in the US makes. He said it is more flavorful, a little sweet, juicy, and just different. The only thing I could think of is that there is some kind of marinade for the chicken and I’ve looked up so many recipes online and none have any type of marinade for the chicken. I did find that in Japan they use fresh breadcrumbs from milk bread which is sweeter than breadcrumbs here in the US. Do you have any idea what he is talking about as to it tasting different in Japan? Thank you for your help!!
What dressing is that for the cabbage pleeease?
Kikkoman Katsu Sauce I find is excellent.