Crispy, panko coated chicken, the base for a proper katsu curry sauce. Ready in about 20 minutes.
Chicken katsu
- 2 chicken breasts, halved horizontally
- salt and pepper
- 3 tbsp plain flour
- 1 egg, beaten
- 100 g panko breadcrumbs
- vegetable oil, for frying
- cooked rice, to serve
- Season the chicken with salt and pepper.
- Coat each piece in flour, then beaten egg, then panko, pressing the crumbs on firmly.
- Heat a generous layer of oil in a pan over medium high heat.
- Fry the chicken for 3 to 4 minutes a side, until golden and cooked through.
- Drain on kitchen paper, slice, and serve over rice with katsu curry sauce.
What is chicken katsu?
Chicken katsu is a Japanese cutlet: chicken breast or thigh coated in flour, egg and panko breadcrumbs, then fried until golden and crisp. Katsu comes from katsuretsu, the Japanese way of saying cutlet, as the dish grew out of European style cooking in the late 1800s.
In Japan it is served sliced with shredded cabbage, rice, miso soup and a thick tonkatsu sauce. In the UK it is best known with curry sauce as katsu curry.
Ingredient notes and UK swaps
- Chicken: breast, butterflied and lightly pounded, or boneless thigh for a juicier cutlet.
- Panko: sold in most UK supermarkets. Regular breadcrumbs give a denser, less crisp coating.
- Oil: shallow fry in about 1 cm of vegetable or rapeseed oil.
- Sauce: bottled tonkatsu sauce, or a mix of ketchup, Worcestershire sauce, soy and sugar.
Storing and reheating
Cooked katsu keeps for 2 days in the fridge. Reheat on a rack in a hot oven or in an air fryer for 8 to 10 minutes so the coating crisps again. Avoid the microwave, which makes it soggy.
Tips for the best chicken katsu
- Bash the chicken to an even thickness first so it cooks through at the same rate as the crumb browns.
- Press the panko on firmly. A loose coating falls off in the pan.
- Keep the oil hot but not smoking, so the crumb browns before the chicken overcooks.
Swaps and variations
- Katsu curry: slice and serve with katsu curry sauce and rice.
- Pork katsu: swap the chicken breast for a thin pork loin steak.
- Oven baked: bake at 200C for 20 to 25 minutes, turning halfway, for a lighter version.
What to serve with chicken katsu
Serve over egg fried rice or plain steamed rice, with shredded cabbage on the side, the way it comes in most Japanese restaurants.
Keeping the coating crisp for longer
Rest fried katsu briefly on a wire rack rather than kitchen paper, which traps steam underneath and softens the base. If making it ahead, reheat in an oven or air fryer rather than a microwave to bring back the crunch.
Frequently asked questions
What is the difference between chicken katsu and katsu curry?
Chicken katsu is just the breaded, fried chicken. Katsu curry is that same chicken served with the mild Japanese curry sauce poured over the top.
Can I use regular breadcrumbs instead of panko?
You can, but the result will be less crisp. Panko is coarser and drier, which is what gives chicken katsu its light, crunchy shell.
Can I freeze chicken katsu?
Yes. Freeze the coated, uncooked cutlets on a tray, then bag them. Cook from frozen, adding a few minutes and checking the centre is fully cooked.
