Chicken katsu has perfectly tender, juicy chicken, fried in the most delicious crispy coating and drizzled with a homemade katsu sauce. Frying, air fryer, and baking instructions included to fit your needs!
What could be better than fried chicken? Please say we’re not the only ones who gravitate toward any recipe with a breadcrumb coating, fried in oil. We just can’t get enough. With chicken katsu, the chicken stays perfectly juicy, the coating has that quintessential crunch when sliced through, and it all peaks at perfection once that katsu sauce is drizzled on top. It has a delightful balance of sweet and tangy, and combined with that perfect crunch of the breading, we are just in heaven every time we make this. You can make chicken katsu even if you don’t love frying, just check out our air fryer and baking instructions and pick which works best for you!
Chicken Katsu is not an authentic Japanese recipe, but rather a typical American version of Japanese-American takeout restaurants. The Stay At Home Chef uses ingredients that are easily accessible for most people in the United States and Canada so that anyone can easily celebrate world cuisines even if their opportunities for travel or access to regional ingredients are limited.
Chicken Options for Chicken Katsu:
We love using chicken breasts in this recipe, especially since we always seem to have them in our freezer! However, if you are a dark meat fan, go ahead and try this recipe with chicken thighs.
Pounding Chicken Thin:
Pounding your chicken is an essential step. This ensures it will cook evenly, and you won’t have overcooked or undercooked chicken.
Make sure to not skimp on your flour, egg, Panko coating. The more generously you coat your chicken, the crispier it will fry up!
Can I use store-bought Katsu sauce?
While you may always buy bottled Katsu sauce at the grocery store, we highly recommend you make it from scratch. It is quick and easy to make, and the flavor is so much better than the bottled stuff.
We love to serve this up with a side of white or brown rice and miso soup.
Air Fryer Instructions:
Preheat an air fryer to 350 degrees Fahrenheit. Place chicken pieces in the basket of the pre-heated air fryer. Spray tops with nonstick cooking spray. Air fry for 10 minutes. Flip chicken over using a spatula and spray the tops with nonstick cooking spray. Cook for 8 minutes more. Transfer chicken to a cutting board and slice. Serve with katsu sauce.
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Spritz your chicken with oil and bake for 20-25 minutes, until chicken reaches an internal temperature of 165 degrees Fahrenheit.
Chicken Katsu is best eaten fresh. Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in an oven preheated to 350 degrees until warmed through.
If you like this recipe, you may be interested in these other delicious Asian inspired recipes:
- Better Than Takeout Moo Shu Pork
- Korean Beef Bulgogi
- Chicken Satay with Peanut Dipping Sauce
- Spicy Szechuan Shrimp and Broccoli
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
How to Make Easy Chicken Katsu
- 2 boneless chicken breasts
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon milk
- 1 cup panko bread crumbs
- Vegetable oil for frying
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon wet mustard
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon brown sugar
- 1/2 teaspoon ground ginger
- Trim meat of any unwanted fat. Lay chicken breasts on countertop between two layers of plastic wrap. Pound out chicken until 1/4-1/2 inch thick. Season with salt, pepper, and garlic powder.
- Spread flour into a shallow dish. In a separate shallow dish, whisk eggs together with milk. In an additional separate shallow dish, spread out panko bread crumbs.
- Pour about 2 inches of vegetable oil into a deep, large skillet. Bring oil to 350 degrees Fahrenheit.
- While oil is coming to temperature, dredge chicken in flour to coat, then immediately dip into eggs, followed by panko, ensuring all parts of chicken are evenly coated.
- Place breaded chicken into the hot oil and fry 3-4 minutes. Work in batches if needed, based on size of pan. Chicken should not crowd the pan.
- Gently flip and cook for an additional 3-4 minutes until chicken reaches an internal temperature of 165 Fahrenheit, and is browned and crisp.
- Remove from oil and let rest for 5 minutes. Slice into thin slices and drizzle with katsu sauce.
- Combine all ingredients into a bowl and mix thoroughly.
- Preheat an air fryer to 350 degrees F
- Place chicken pieces in the basket of the pre-heated air fryer. Spray the tops with nonstick cooking spray.
- Air fry for 10 minutes. Flip chicken pieces over using a spatula and spray the tops with nonstick cooking spray. Cook for 8 minutes more. Transfer chicken to a cutting board and slice. Serve with katsu sauce.
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Spritz chicken with oil and bake for 20-25 minutes until 165 degrees Fahrenheit.