Fried Chicken Katsu with Panko
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.
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.
Notes
Reheat in oven or air fryer to retain crispiness. Avoid microwaving.
Nutrition
Calories: 610kcalCarbohydrates: 48gProtein: 28gFat: 35gSaturated Fat: 7gCholesterol: 135mgSodium: 870mgFiber: 2gSugar: 6gVitamin A: 4IUVitamin C: 2mgCalcium: 4mgIron: 15mg
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