There’s fried chicken. Then there’s chicken katsu.
Pounded thin. Dredged in flour, egg, and flaky panko. Fried until it sounds like stepping on autumn leaves. Served with that sweet, tangy, addictive tonkatsu sauce. It’s simple. It’s perfect. And once you make it at home, you’ll never order delivery again.
Step-by-Step Instructions
Pound the Chicken
Place chicken between two sheets of plastic wrap. Pound to ½-inch thickness.
Season both sides with salt and pepper.
Set Up Breading Station
Three shallow bowls: flour, beaten eggs, panko.
Dredge chicken in flour → dip in egg → coat in panko, pressing firmly.
Fry
Heat ½ inch of oil in a large skillet to 350°F (175°C).
Fry chicken for 3-4 minutes per side until golden brown and cooked through.
Drain on a wire rack (not paper towels—keeps it crispy).
Make the Sauce
Whisk ketchup, Worcestershire, soy sauce, and honey in a small bowl.
Serve
Slice katsu into strips. Serve over rice with shredded cabbage.
Drizzle with tonkatsu sauce and a squeeze of lemon.
Summary
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Yield: 4 servings
Difficulty: Easy
Storage Notes
- Fridge: Cooked katsu keeps for 3 days. It will lose crispiness.
- Reheat: Air fryer at 375°F for 5 minutes or oven at 400°F for 8 minutes. Never microwave.
- Make ahead: Bread the chicken up to 4 hours in advance. Refrigerate until frying.
- Katsu curry: Serve with Japanese curry roux for the ultimate comfort meal.
