Go Back
+ servings
Chicken Katsu thin chicken breast breaded with panko and fried and sliced into strips served on a gray plate with a side of white rice and edamame.

Chicken Katsu

Chicken Katsu is a really easy way to shake up your dinner routine. Chicken cutlets are breaded with panko breadcrumbs and fried until golden and delicious.
Course Main Course
Cuisine Japanese
Keyword breaded chicken, panko breaded chicken
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Calories 371kcal


  • 1 lb. Thin Chicken Breast Cutlets 4 pieces
  • ½ tsp. Salt
  • ¼ cup Flour
  • 1½ - 2 cups Panko Bread Crumbs
  • 1-2 Eggs
  • cups Canola Oil
  • ¼ cup Teriyaki Sauce
  • 2 tbsp. Brown Sugar


  • Season the chicken breasts with the salt.

Prepare a breading station

  • Use a large baking sheet (or a couple of plates) add the flour to one side and the panko breadcrumbs to the other.
  • Crack an egg or two into a medium bowl, scramble well using a fork or a small whisk, set aside.
  • Working with one piece of chicken at a time, lightly coat it in the flour, shake off the excess. Next, dip the chicken cutlet in the egg mixture; make sure it is evenly moist. Then, place the chicken in the panko breadcrumbs, press the chicken into the breadcrumbs firmly to ensure there’s an even coating. It may be necessary to flip it again and press down a couple of times.
  • Gently shake off the excess. Place the chicken on a clean pan or plate and repeat with the remaining pieces.
  • Cover the bottom of a large, deep skillet with about a ¼ of an inch of oil.
  • Heat the oil over medium-high. When the oil is hot, but not smoking, add 2 chicken cutlets to the skillet (depending on the size) do not overcrowd the pan, fry in batches. Fry the chicken for about 2 – 2½ minutes per side, until they’re golden brown.
  • Remove the chicken from the skillet and place them on a baking sheet lined with a cooling rack; this will prevent the breading from getting soggy. Repeat with the remaining pieces. Ensure the internal temperature of the chicken is at least 165°F.

Make the teriyaki sauce

  • In a small saucepan, add the teriyaki sauce and the brown sugar. Warm the sauce on medium-low, stirring with a fork or small whisk until the sugar has melted and the sauce is warm. Remove the sauce from the heat and set aside until ready to serve.
  • Serve the chicken katsu with the teriyaki sauce.


You can purchase thin chicken cutlets, but those come at a premium. To make your own, start with a boneless, skinless chicken breast. Trim any fat. Cut each breast in half lengthwise (like butterflying, but go all the way through).


Calories: 371kcal | Carbohydrates: 32g | Protein: 30g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 113mg | Sodium: 1242mg | Potassium: 529mg | Fiber: 1g | Sugar: 11g | Vitamin A: 95IU | Vitamin C: 1.3mg | Calcium: 64mg | Iron: 2.4mg