Lorenzo Devereaux
Golden, crispy, and irresistibly juicy, Fried Chicken Katsu with Panko is the ultimate comfort dish that combines simplicity with a satisfying crunch. This Japanese-inspired favorite takes chicken cutlets to the next level by coating them in ultra-crispy panko breadcrumbs and pan-frying them to perfection. Served over a bed of fluffy rice, with fresh cucumbers and a drizzle of sweet-savory tonkatsu sauce, this dish delivers big on both texture and flavor.
It’s the perfect quick dinner for busy weeknights, but elevated enough for a cozy weekend meal. The crunchy coating contrasts beautifully with the tender chicken inside, making every bite a delight. Whether you’re new to Japanese cuisine or a seasoned fan, this Fried Chicken Katsu is bound to become a go-to recipe in your home.
What Kind of Panko Should I Use?
For the best results, use Japanese-style panko breadcrumbs. These are larger and flakier than traditional breadcrumbs, which gives the chicken its iconic airy crunch. You can usually find them in the international aisle of most grocery stores, or at any Asian market.
Ingredients for the Fried Chicken Katsu with Panko
Boneless Chicken Thighs
Juicier and more flavorful than breast meat, thighs are ideal for this dish.
Salt and Pepper
Essential for seasoning the chicken before dredging.
All-Purpose Flour
Creates the first layer of coating to help the egg stick.
Eggs
Acts as the glue between the flour and the panko.
Panko Breadcrumbs
The star of the dish – adds the signature crispy exterior.
Vegetable Oil
Used for shallow frying; choose a neutral oil with a high smoke point.
Tonkatsu Sauce
A tangy, sweet, and savory sauce that complements the crunchy katsu perfectly.
Cooked White Rice
Fluffy rice serves as a comforting base to soak up all the delicious flavors.
Sliced Cucumbers
Adds a refreshing crunch that balances out the richness of the fried chicken.
Chopped Green Onions and Toasted Sesame Seeds
Optional garnishes that add freshness and visual appeal.
How To Make the Fried Chicken Katsu with Panko
Step 1: Prep the Chicken
Pat the chicken thighs dry with paper towels. Lightly pound them to even thickness for consistent cooking. Season both sides with salt and pepper.
Step 2: Set Up a Breading Station
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken thigh first in flour, then dip in egg, and finally coat thoroughly with panko.
Step 3: Heat the Oil
Pour vegetable oil into a skillet to about 1/4-inch depth. Heat over medium heat until shimmering and a breadcrumb sizzles on contact.
Step 4: Fry the Chicken
Carefully lay the breaded chicken thighs into the hot oil. Fry for about 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Step 5: Slice and Serve
Let the chicken rest for a couple minutes, then slice into strips. Serve over a bowl of hot white rice with cucumber slices on the side. Drizzle with tonkatsu sauce and sprinkle with green onions and sesame seeds if desired.
How to Serve and Store Fried Chicken Katsu with Panko
Serve Fried Chicken Katsu hot and fresh out of the skillet for the best crunch. Pair it with a side of steamed rice and drizzle of tonkatsu sauce. You can garnish with scallions, toasted sesame seeds, or even a fried egg if you’re feeling indulgent.
To store leftovers, place them in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer to retain crispiness—microwaving is not recommended as it softens the crust. If freezing, wrap individual cutlets tightly in foil or freezer bags, and reheat directly from frozen at 375°F until warmed through.
What to Serve With Fried Chicken Katsu with Panko?
Miso Soup
A warm and savory bowl of miso soup makes a traditional and comforting side.
Steamed Edamame
Lightly salted edamame offers a refreshing contrast and some plant-based protein.
Pickled Ginger or Radish
These tangy bites help cleanse the palate between each savory crunch.
Seaweed Salad
Bright and crisp, it brings an oceanic freshness that works beautifully with fried dishes.
Japanese Potato Salad
Creamy, slightly sweet, and studded with crunchy veggies, it’s a hearty companion.
Cabbage Slaw with Sesame Dressing
Shredded cabbage adds crunch and pairs well with tonkatsu sauce’s sweetness.
Green Tea or Iced Matcha
A lightly bitter green tea helps balance out the rich, savory chicken.
Tempura Veggies
If you’re in the mood for more fried fun, crispy tempura veggies like sweet potato or zucchini are a great addition.
Want More Chicken Ideas?
If you’re loving this crispy chicken katsu, you might enjoy these other savory favorites:
- Longhorn Parmesan Chicken: A Crispy, Cheesy Delight
- Chicken Cordon Bleu Casserole for comforting weeknight indulgence
- Creamy Garlic Chicken Breasts loaded with rich flavor
- Crispy Buttery Chicken Fried Chicken with Country Gravy
- Copycat Longhorn Parmesan Crusted Chicken
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And let me know in the comments how yours turned out. Did you add spicy mayo or stick to tonkatsu sauce? Did you try it with noodles or rice?
I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook better.
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Fried Chicken Katsu with Panko
Equipment
- Skillet
- Tongs
- Paper Towels
Ingredients
Ingredients
- 4 boneless chicken thighs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1 cup vegetable oil
- 1/2 cup tonkatsu sauce
- 2 cups cooked white rice
- 1 cup sliced cucumbers
- 2 tablespoons chopped green onions optional
- 1 tablespoon toasted sesame seeds optional
Instructions
- Pat chicken dry, pound to even thickness, and season with salt and pepper.
- Set up a breading station with flour, beaten eggs, and panko.
- Dredge chicken in flour, dip in egg, and coat with panko.
- Heat oil in a skillet and fry chicken 3–4 minutes per side until golden brown.
- Drain on paper towels, slice, and serve over rice with cucumbers and tonkatsu sauce. Garnish if desired.