Crispy Panko-Coated Chicken Katsu (Printable)

Juicy panko-crusted chicken cutlets fried to golden perfection, served with tangy tonkatsu sauce.

# What you need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 5.3 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Breading

04 - 1/2 cup all-purpose flour
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 1/2 cups panko breadcrumbs

→ Frying

08 - 1 cup vegetable oil (for shallow frying)

→ Tonkatsu Sauce

09 - 1/4 cup ketchup
10 - 2 tablespoons Worcestershire sauce
11 - 1 tablespoon soy sauce
12 - 1 tablespoon mirin (or honey as substitute)
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon sugar

→ To Serve

15 - Shredded cabbage (optional)
16 - Lemon wedges (optional)
17 - Steamed rice (optional)

# How to make it:

01 - Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness (about 1/2 inch). Season both sides with salt and pepper.
02 - Place flour in one shallow dish. In a second dish, beat eggs with water. Place panko breadcrumbs in a third dish.
03 - Dredge each chicken breast in flour, shaking off excess. Dip in beaten egg, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
04 - Heat oil in a large skillet over medium heat until shimmering (about 340°F).
05 - Add chicken to the pan (in batches if necessary) and fry for 3–4 minutes per side or until golden brown and cooked through. Transfer to a wire rack or paper towel–lined plate to drain.
06 - In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, mustard, and sugar until smooth.
07 - Slice chicken katsu and serve with tonkatsu sauce, shredded cabbage, lemon wedges, and steamed rice as desired.

# Helpful Hints:

01 -
  • The panko crust stays crunchier than regular breadcrumbs ever could, creating a texture that feels restaurant-quality even in your home kitchen.
  • That homemade tonkatsu sauce is so much better than store-bought, balancing sweet, tangy, and umami in a way that makes you want to drizzle it on everything.
  • It cooks faster than you'd expect for something this impressive, making it perfect for weeknights when you want something special without the stress.
  • The recipe is forgiving enough for beginners but satisfying enough that you'll keep making it long after you've mastered it.
02 -
  • Let the breaded cutlets rest for ten minutes before frying—it helps the coating adhere better and prevents it from falling off in the oil.
  • Don't let the oil get too hot or the outside will burn before the chicken cooks through, a mistake I made exactly once before learning to keep the heat at medium.
  • Press the panko firmly onto the chicken when breading so it actually sticks instead of floating away in the oil.
  • If you're frying in batches, keep the finished cutlets warm in a low oven on a wire rack so they stay crispy.
03 -
  • Use a thermometer to keep the oil between 340 and 350 degrees Fahrenheit for even frying without burning.
  • If you don't have mirin, honey works as a substitute, but add just a tiny splash of rice vinegar to mimic mirin's subtle acidity.
  • For an even crunchier crust, double-dip the chicken by repeating the egg and panko steps after the first coat.
  • Save any leftover sauce in the fridge—it keeps for a week and tastes great on grilled meats, stir-fries, or even as a dipping sauce for fries.
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