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An overhead shot of sliced chicken katsu on a light teal plate alongside a small dish of katsu sauce, mac salad and white rice. The plate sits on a light grey textured surface with chopsticks and a bowl of sliced green onions.

Mom’s 25-Minute Crispy Chicken Katsu (Japanese Fried Chicken Cutlets)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: serves 4
  • Category: Main Dishes, Chicken Recipes
  • Method: Fried
  • Cuisine: Japanese-American, Hawaiian

Description

Straight from my Japanese-American mom’s kitchen, this easy Chicken Katsu recipe is the ultimate comfort food—quick, simple, and ridiculously crispy!

Thin, juicy chicken cutlets—use breasts or thighs!—get coated in airy panko breadcrumbs and shallow-fried to golden perfection.

Serve with fluffy white rice, creamy mac salad, and a drizzle of homemade katsu sauce for a Hawaii-style plate lunch, ready in 25 minutes or less!

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts or thighs
  • heaping ½ teaspoon garlic powder, plus extra for dredging
  • kosher salt and ground black pepper, to season
  • ½ cup rice flour (can substitute all-purpose flour)
  • 2 large eggs, lightly beaten
  • 2 ½ cups panko breadcrumbs
  • frying oil of choice

Instructions

  1. Prepare the frying oil: Add 1 inch of frying oil to a deep skillet. Preheat on the stovetop over medium-high heat. The oil is ready once it sizzles when you sprinkle a breadcrumb or two into the skillet, approx. 350-375 degrees F.
  2. Prepare the chicken: If using chicken breasts, butterfly each piece by slicing in half horizontally, then pound to ½-inch thickness with a meat mallet. If using chicken thighs, lay the thighs flat and make a shallow cut halfway through any extra-thick areas then open like a book to create an even thickness. Season both sides of the chicken with garlic powder, 1 ½ teaspoons kosher salt, and ground black pepper to taste. Set aside while you prepare the breading station.An overhead shot of butterflied chicken breasts with a chef's knife on a light blue cutting board atop a white textured surface.
  3. Prepare the breading station: Set up 3 shallow bowls or containers: one with rice flour, one with beaten eggs, and one with panko breadcrumbs. Season each with a pinch of kosher salt, garlic powder, and ground black pepper. Stir to combine.An overhead shot of a dredging station: large bowls of breadcrumbs, flour, and eggs, alongside smaller dishes of salt, pepper, and garlic powder.
  4. Dredge the chicken cutlets: Working one piece at a time, lightly coat the chicken in flour, shaking off excess. Dip into the beaten eggs, letting the excess drip off, then press into the panko breadcrumbs, ensuring an even coating. Shake off any excess breadcrumbs and set aside on a clean plate. Repeat with the remaining chicken.An overhead shot of a chicken breast being dredged in breadcrumbs on a grey plate. Chicken breasts sit in bowls of flour and a bowl of eggs alongside it on a light grey textured surface.An overhead shot of breaded raw chicken breasts on a sheet pan atop a light grey textured surface.
  5. Cook the chicken katsu: Once the oil is hot, carefully lower the breaded chicken into the skillet, working in batches to avoid overcrowding the pan. Fry for 3-4 minutes per side, or until the panko coating is golden brown and the chicken is cooked through. Transfer the fried chicken to a paper towel-lined plate to drain excess oil. While still warm, season with a pinch of salt. Repeat with the remaining chicken cutlets.An overhead shot of chicken frying in a large white skillet of oil atop a light grey textured surface.An overhead shot of four fried chicken breasts on a paper towel-lined sheet pan with a small dish of salt. The pan sits on a light grey textured surface.
  6. Serve the chicken katsu immediately with katsu sauce and your favorite side dishes. At my house, we love a Hawaii-style plate lunch with fluffy Calrose rice and Mom’s Mac Salad. Enjoy!An overhead shot of sliced chicken katsu on a light teal plate alongside a small dish of katsu sauce, mac salad and white rice. The plate sits on a light grey textured surface with chopsticks and a bowl of sliced green onions.

Equipment

Notes

  • Storage and Reheating: Like most fried foods, chicken katsu is best enjoyed fresh. I recommend scaling the recipe based on your serving needs. However, any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat and maintain the crispy texture, use the oven or an air fryer:
    • Reheating in an oven: Preheat the oven to 425°F. Place the chicken katsu on a baking sheet and bake for 3-4 minutes per side, until warmed through and crispy.
    • Reheating in an air fryer: Preheat the air fryer to 375°F. Place the chicken katsu in the air fryer basket and air fry for 2 minutes per side, until warmed through and crispy.

Find it online: https://playswellwithbutter.com/chicken-katsu/