Name: Fried Chicken Katsu with Panko - Golden & Crunchy Goodness
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 chicken breasts; ½ teaspoon salt; ½ teaspoon black pepper; ½ cup all-purpose flour; 2 eggs, beaten; 1 cup panko breadcrumbs; ½ cup vegetable oil for frying; ¼ cup tonkatsu sauce

Craving a crispy, golden bite that shatters with each forkful? Fried Chicken Katsu with Panko is the answer! This Japanese-inspired dish transforms simple chicken breasts into an irresistible crunchy delight, perfect over fluffy rice or in a sandwich.

What makes chicken katsu so special is its perfect balance: juicy chicken encased in a light, airy panko crust, fried to a stunning golden hue, and drizzled with tangy tonkatsu sauce. It’s comfort food at its finest, yet elegant enough to impress guests at dinner.

Preparation Phase & Tools to Use (Essential Tools and Their Importance)

Before you begin, gather your essentials:

Meat mallet or rolling pin: To pound the chicken evenly, ensuring uniform cooking.
Shallow bowls: Ideal for the dredging station—flour, egg wash, and panko.
Tongs or chopsticks: Helps handle the coated chicken without disturbing the crust.
Heavy-bottomed skillet or frying pan: Maintains even heat, crucial for that flawless crisp.
Wire rack on a baking sheet: Keeps the katsu elevated after frying, so it stays crunchy, not soggy.

Each tool plays a key role in getting that iconic crunchy exterior while keeping the inside tender and juicy. Don’t skip the wire rack—it’s your secret weapon for pro-level crisp!

Ingredients for the Fried Chicken Katsu with Panko

Chicken breasts: The star protein, providing a juicy, tender base that contrasts beautifully with the crunchy coating.
Salt & pepper: Simple seasoning that enhances the chicken’s natural flavor.
All-purpose flour: The first layer to help the egg stick and ensure even breading.
Eggs: Beaten to create a sticky coating that binds the panko to the chicken.
Panko breadcrumbs: Japanese breadcrumbs that deliver the ultra-light, crispy texture that defines katsu.
Vegetable oil: For frying; it should be neutral and have a high smoke point.
Tonkatsu sauce: Sweet and tangy, it’s the signature drizzle that takes katsu over the top.

How To Make the Fried Chicken Katsu with Panko

Step 1: Prepare the Chicken

Pound the chicken breasts to about ½ inch thickness. Season both sides with salt and pepper.

Step 2: Set Up the Dredging Station

Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Step 3: Coat the Chicken

Dredge each chicken breast in flour (shake off excess), dip in egg, and press into panko until fully coated.

Step 4: Fry to Golden Perfection

Heat oil in the skillet over medium-high. Fry the chicken for 3-4 minutes per side, or until deeply golden and crisp. Transfer to the wire rack to drain.

Step 5: Serve and Drizzle

Slice the katsu into strips and drizzle with tonkatsu sauce. Serve with rice, shredded cabbage, or pickled vegetables.

How to Serve and Store Fried Chicken Katsu with Panko

Serve the chicken katsu fresh and hot, sliced into strips over steamed rice or alongside a crisp cabbage salad. It’s delicious as a main dish, in a sandwich, or even tucked into a bento box. For added flair, sprinkle sesame seeds or chopped green onions on top.

To store, let the katsu cool completely, then place it in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to revive the crispy coating. Avoid microwaving, as it will soften the crunch.

Frequently Asked Questions

What cut of chicken works best?

Boneless, skinless chicken breasts are classic, but you can also use chicken thighs for extra juiciness.

Can I bake instead of fry?

Yes! Bake at 425°F (220°C) on a wire rack over a baking sheet for about 20 minutes, flipping halfway.

What can I use instead of tonkatsu sauce?

A mix of ketchup, Worcestershire sauce, and soy sauce makes a quick homemade substitute.

How do I keep the coating from falling off?

Make sure to press the panko firmly onto the chicken and let the coated chicken rest for a few minutes before frying.

Can I freeze chicken katsu?

Yes, freeze cooked and cooled katsu in a freezer-safe bag. Reheat in the oven to bring back the crispiness.

Want More Chicken Dinner Ideas?

If you love the crunch of chicken katsu, you might also enjoy my Buffalo Chicken Lasagna Recipe, a spicy twist on comfort food. Craving something cozy? Check out the Crockpot Cheesy Chicken Spaghetti, packed with creamy goodness.

For a quick and tasty weeknight dinner, Easy Cajun Chicken Alfredo with Broccoli delivers bold flavors in no time. And if you want to experiment, try One-Pot French Onion Chicken Rice for a savory, cheesy meal that’s pure comfort.

You can explore more of my chicken creations and daily recipes on my Pinterest board: LadyPlate Pinterest.

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When you make it, I’d love to hear how it turned out. Did you add your own twist? Maybe a spicy mayo drizzle or a new side dish? Leave a comment below—I’m always excited to see how you bring it to life!

Fried Chicken Katsu with Panko – Golden & Crunchy Goodness

Author: Julia Koch
Total Time: 25 minutes
Yield: 2 servings

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Description

Fried Chicken Katsu with Panko is a crispy, golden Japanese chicken cutlet made with panko breadcrumbs and pan-fried to perfection. Juicy inside and crunchy outside, it’s delicious with tonkatsu sauce over rice or tucked into a sandwich.