Name: Mom’s 25-Minute Crispy Chicken Katsu Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 1 ½ pounds boneless, skinless chicken breasts or thighs; Heaping ½ teaspoon garlic powder, plus extra for dredging; 1 ½ teaspoons kosher salt, divided; Ground black pepper, to season; ½ cup rice flour (can substitute all-purpose flour); 2 large eggs, lightly beaten; 2 ½ cups panko breadcrumbs; Pinch of kosher salt, garlic powder, and ground black pepper to season each of the flour, egg, and breadcrumb bowls; Frying oil of choice (about 1 inch depth in skillet)

Jump to Recipe

Introduction

Mom’s Crispy Chicken Katsu is a quick and delicious Japanese fried chicken cutlet that you can make in just 25 minutes. With a crunchy panko coating and juicy interior, it’s perfect for a comforting weeknight meal.

A white plate with a greenish plate holds a crispy, golden brown sliced chicken cutlet arranged in a fan shape on the right side, showing the tender white inside of the meat. On the left side, there is a small round pile of steamed white rice topped with a sprinkle of black and white seasoning, and next to it a serving of creamy macaroni salad with visible small green herb pieces on top. A small white bowl filled with a thick, dark reddish-brown dipping sauce is placed near the chicken. The whole setup rests on a white marbled surface with a beige cloth and chopsticks partially visible on the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Add 1 inch of frying oil to a deep skillet and heat over medium-high heat. The oil is ready when it sizzles after sprinkling a breadcrumb or two in the skillet, about 350-375°F.
Step 2: If using chicken breasts, butterfly each by slicing horizontally, then pound to ½-inch thickness. For chicken thighs, cut thick areas to even the thickness. Season both sides with garlic powder, 1 ½ teaspoons kosher salt, and pepper. Set aside.

Step 3: Set up three shallow bowls: one with rice flour, one with beaten eggs, and one with panko breadcrumbs. Season each with a pinch of salt, garlic powder, and pepper and stir to mix.
Step 4: Coat each chicken piece lightly in flour, shake off excess, dip into the eggs letting excess drip, then press into panko breadcrumbs until evenly coated. Place on a clean plate and repeat.
Step 5: Carefully fry the breaded chicken in the hot oil in batches, about 3-4 minutes per side, until golden and cooked through. Drain on paper towels and season with a pinch of salt while warm.

Step 6: Serve immediately with katsu sauce and your favorite sides, such as steamed rice and a simple salad or mac salad for a classic plate lunch.

Tips & Variations

Use chicken thighs for juicier katsu, or breasts for a leaner option. Butterfly and pound evenly for consistent cooking.
For gluten-free katsu, stick to rice flour and gluten-free panko.

Add a little cayenne or smoked paprika to the breadcrumbs for a subtle spicy twist.
If you don’t have a thermometer, test oil temperature by dropping in a small piece of bread; it should brown steadily without burning.

Storage

Store leftover chicken katsu in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350°F for 10-12 minutes to maintain crispiness. Avoid microwaving as it can make the coating soggy.

How to Serve

A white round plate shows a meal with three main parts: golden-brown crispy chicken strips topped with dark reddish sauce on the left, a mound of white rice sprinkled with green seasoning in the middle, and creamy yellow macaroni mixed with green onion slices on the right. In the foreground, a small beige bowl filled with thick dark reddish sauce sits on the plate, and a piece of crispy chicken strip is held by chopsticks dipping into the sauce. The plate is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken so the coating adheres properly and cooks evenly.

What can I serve with chicken katsu?

Chicken katsu pairs well with steamed rice, shredded cabbage, katsu sauce, and side salads like Japanese potato salad or macaroni salad for a complete meal.