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Chicken Katsu, crispy breaded chicken breast with tonkatsu sauce
Crunchy panko-crusted chicken served with tangy dipping sauce

Chicken Katsu

Author: Flavelo
Recipes Main Courses Quick Meals
The Japanese breaded meat that raised coating to an art form. The secret lies in the 'Panko' crumbs: slivers of crustless bread that don't soak up oil during frying, but form an incredibly crisp, airy armour. Served with Tonkatsu sauce, it's a true umami bomb.
🕒 Prep Time 15 mins
🍳 Cook Time 15 mins
⌛ Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Deep frying pan or pot for frying
  • 3 plates for breading
  • Meat mallet (optional)
  • Kitchen thermometer

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Soya
⚠️ Sesame

Instructions

1 ✓

Heat the oil to 170°C in a deep pan.

Tip: Test the oil: drop in a crumb. If it sizzles and rises immediately but doesn't brown instantly, it's good.
2 ✓

Flatten the chicken breasts slightly with a mallet, brush with the mixture of soy sauce and sesame oil.

Tip: Uniform thickness ensures that it cooks evenly everywhere.
3 ✓

Bread in the classic way: dredge in flour (shake off excess), dip in beaten egg, then coat in Panko crumbs.

Tip: Press the Panko onto the meat with your palm to adhere well. Flour is the bridge, egg is the glue.
4 ✓

Fry the meat in the oil for 3-4 minutes per side until golden brown.

Tip: Do not pierce with a fork, or the juices will run out! Use tongs.
5 ✓

Drain on a wire rack or kitchen paper, rest for 2 minutes, then slice into strips.

Tip: During resting, the heat distributes inside the meat and the juices settle.
6 ✓

Serve with paper-thin shredded cabbage and Tonkatsu sauce.

Tip: The crunch and digestive benefits of raw cabbage are the perfect complement to fried meat.

Recipe FAQ

Why did the coating come off?
The meat was too wet before breading, or you didn't press the crumbs on firmly enough. Pat the meat dry!
The crumbs burnt but the meat is raw.
The oil was too hot. Keep it around 170°C.

Ingredients

  • 4 pcs Chicken breast fillets
  • 100 g Panko breadcrumbs
  • 2 pcs Eggs
  • 50 g Plain flour
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 0.5 head White cabbage (finely shredded)
  • 500 ml Vegetable oil (for frying)
  • 4 tbsp Tonkatsu sauce