Whether you use chicken breasts or thighs, this chicken Katsu recipe is one of the most satisfying fried chicken dishes you can make at home Swipe to make it!
WHY YOU'LL LOVE THIS RECIPE
With a perfectly seasoned crust and a simple three-step breading process, you get that signature crunch that pairs beautifully with katsu sauce, rice, or a simple salad
INGREDIENTS FOR THE CHICKEN
– Chicken breasts or thighs
– Garlic powder
– Kosher salt
– Black pepper
– Rice flour
– Eggs
– Panko breadcrumbs
– Frying oil
Preheat oven to 425°F.
Pour about 1 inch of oil into a deep skillet and heat over medium-high.
STEP 1: HEAT THE OIL
STEP 2: PREP THE CHICKEN
Butterfly each breast by slicing horizontally, then pound to ½-inch thickness.Season both sides with garlic powder, salt, and black pepper.
STEP 3: SET UP THE BREADING STATION
Set up three shallow bowls: one with beaten eggs, one with a panko breadcrumb mixture, and one with a flour mixture
STEP 4: BREAD THE CHICKEN
Dredge each piece of chicken into the flour, then the egg mixture, then the breadcrumbs until fully coated.
STEP 5: FRY
Carefully lower chicken into hot oil in batches. Fry 3–4 minutes per side until golden brown and cooked through.
STEP 6: SERVE
Serve chicken katsu immediately with katsu sauce, steamed rice, and shredded cabbage—or your favorite sides.
PRO TIPS
- Pound the chicken evenly for even cooking
- Use panko breadcrumbs for the signature crunchy coating
- Swap chicken for pork to make pork Katsu
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