Japanese Chicken Katsu

Come try my Japanese Chicken Katsu recipe, an authentic delight featuring tender, deep-fried chicken with a crispy panko crust and savory katsu sauce, all in your own kitchen! Experience the essence of Japanese cuisine, simply and deliciously. Get ready to savor the taste of Japan with this homemade classic that’s sure to become a favorite!

Japanese chicken katsu served on a bed of cabbage.

Why I Love This Recipe

Having grown up on authentic Japanese cuisine, I absolutely love my Japanese Chicken Katsu recipe! It showcases tender chicken thigh, seasoned and coated in crispy panko, then deep-fried to perfection. Served on a bed of shredded cabbage, I think it truly represents the simplicity of Japanese comfort food! What truly sets my recipe apart is the homemade Katsu Sauce, ahnd crafted from real ingredients, adding a delightful combination of tangy, savory, smoky, and sweet flavors that elevate the dish!

Katsu, meaning ‘deep-fried’ in Japanese, is part of a family of dishes that includes other deep-fried delights like Tonkatsu and Menchi Katsu. At the heart of this dish are the deep-fried chicken cutlet and the homemade katsu sauce. Whether it’s lunch or dinner, this recipe offers a hearty and satisfying meal. For anyone in search of an authentic and straightforward chicken katsu experience using real ingredients, it’s time to dive in and make this dish now!

Ingredients

Ingredients

  • Chicken – boneless and skinless chicken thigh. Can substitute with chicken breast if preferred.
  • Salt – sea salt preferred.
  • Black Pepper – ground.
  • Cabbage freshly sliced cabbage.
  • Lemon fresh cut wedge of lemon.
  • Flour  all purpose flour for baking. Use Almond Flour for a low carb recipe.
  • Eggs – beaten. 
  • Panko – panko bread crumbs. For low carb, use crushed pork rinds or Pork Panko.
  • Oil  vegetable oil of choice for deep frying.
  • Ketchup – regular ketchup. Can use Sugar Free Ketchup for a low-carb sauce.
  • Worcestershire Sauce Worcestershire Sauce packed in a bottle. Found in grocery stores.
  • Oyster Sauce – sauce made from oyster extracts, found at grocery stores.
  • Sweetener – use your preferred sweetener.   

🥬 Cabbage Pro Tip

To simplify preparation, consider using Pre-Shredded Cabbage available at your local store for this recipe.

🧂 Flavoring Add In For Katsu Sauce

Enhance the flavor of your katsu sauce by incorporating a sprinkle of Garlic Powder and Onion Powder to your liking.

Japanese chicken katsu being coated in panko.

Directions

🍖 Brining Pro Tip

For Extra Tender Chicken, brine the chicken in a solution of 2 Cups of Water with 2 Tablespoons of Salt for 30-45 Minutes. This can result in exceptionally flavorful and tender chicken. Be cautious not to over-brine, as it can make the chicken too salty. When using this technique, skip the salt during the seasoning process.

Step 1 Start by seasoning chicken thighs with salt and black pepper.

Chicken thigh seasoned with salt and black pepper.

Step 2 Prepare the katsu sauce by combining ketchup, Worcestershire sauce, oyster sauce, and sweetener.

Katsu sauce.

Step 3 In separate shallow bowls, add flour, beaten eggs, and panko to create the katsu coating. Dredge each chicken thigh fillet in the order of flour, egg mixture, and panko.

Chicken coated in panko.

Step 4 Next, bring the oil to 375F and deep fry the coated chicken for about 3-4 minutes per side until it turns golden brown. After frying, place the katsu on a drying rack to allow excess oil to drip off.

Chicken katsu being deep fried.

🌡 Internal Temperature Check

Confirm the chicken reaches a safe consumption temperature of 165°F.

💡 Extra Cripsy Pro Tip

For extra crispiness, Double-Fry the katsu. After a brief rest of 1-2 minutes, give it another round of frying. This additional step enhances the exterior panko coating’s crispiness.

Step 5 Finally, serve the Chicken Katsu on a bed of cabbage with tonkatsu dipping sauce and lemon wedges for a complete and flavorful meal.

Japanese chicken katsu served on a plate.

Recipe Variations

For a healthier twist, try making Air Fryer Japanese Chicken Katsu by coating chicken in panko breadcrumbs and seasoning, then air frying until golden and crispy. It’s a lighter alternative to the traditional deep-fried version, with the same delicious flavors and crunchy texture.

Pairing Recommendations

Start with a warm bowl of Tofu Miso Soup for a comforting option, or go for something creamy like Japanese Corn Soup. Additionally, you can utilize the shredded cabbage to create either a Japanese Cabbage Salad or an Asian Cabbage Salad for a fresh and crunchy side. For a refreshing beverage, consider trying Sparkling Yuzu Lemon Water.

Japanese chicken katsu sliced on cutting board.

Frequently Asked Questions

What's the best oil to use for deep-frying?

For deep-frying, it's recommended to use vegetable oil or canola oil. These oils have a high smoke point and a neutral flavor, making them ideal for achieving that crispy texture in your dishes.

Are there any gluten-free alternatives for the panko breadcrumbs?

Yes, if you're looking for a gluten-free option for the panko coating, you can make your own gluten-free panko. Simply take gluten-free bread and process it in a food processor to create the breadcrumbs you need for your recipe.

What's the ideal thickness for the chicken cutlets?

The ideal thickness for the chicken cutlets when preparing Chicken Katsu is about 1/2 inch. This thickness allows the chicken to cook quickly and evenly, ensuring a perfectly cooked dish.

Can I prepare the katsu sauce in advance and store it for later use?

Yes, you can prepare the katsu sauce ahead of time and store it for later use. It can be refrigerated and will keep well for up to a month, allowing you to enjoy the flavors of this sauce whenever you like.

 

Japanese chicken katsu served with katsu sauce on top.

Storage Tips

To store leftovers, place them in an airtight container in the fridge. They will stay fresh for 5-7 days. When reheating, it’s recommended to use an air fryer or an oven to help maintain the crispy texture.

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Watch How To Make It

Japanese chicken katsu served on a bed of cabbage.

Japanese Chicken Katsu

Experience the magic of homemade Japanese Chicken Katsu, a mouthwatering fusion of crispy chicken and savory katsu sauce awaits!
4.80 from 10 votes
Course: Main Course
Cuisine: Japanese
Keyword: Japanese chicken cutlet, Japanese chicken katsu
Prep Time: 10 minutes
Cook Time: 10 minutes
Brine Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 2
Print Recipe
Calories: 413kcal

Ingredients

Chicken

  • 3/4 lb Chicken Thigh can sub with chicken breast
  • 1/8 tsp Salt
  • 1/8 tsp Black Pepper
  • 1/3 Cup Shredded Cabbage
  • 1 Wedge Lemon optional
  • 1/2 Cup Flour for low carb use almond flour
  • 2 Whole Eggs
  • 1/3 Cup Panko for low carb use Pork Panko or crushed pork rinds

Sauce

Instructions

  • Gather all the ingredients.
    Ingredients for Japanese chicken katsu.
  • Pat chicken dry with paper towel. Once dried, sprinkle salt & pepper on both sides and set aside.
    Chicken thigh seasoned with salt and black pepper.
  • Shred cabbage with a shredder and cut optional wedge of lemon. Transfer both to serving plate.
    Shredded cabbage on serving plate.
  • In a small mixing bowl, combine ketchup, Worcestershire sauce, Oyster Sauce and sweetener. Mix well and set aside.
    Katsu sauce.
  • Coat chicken thigh in the order or flour > eggs > panko. Once coated, place on holding a plate.
    Chicken coated in panko.
  • Add enough oil to deep fry and heat it to 350°F. Afterward,lower the heat to medium and gently place the chicken in the hot oil, cooking for approximately 3-4 minutes per side (fry until the internal temperature reaches 165°F).
    Chicken katsu being deep fried.
  • Transfer to a drying rack. If you don't have a drying rack, use a plate with a paper towel to soak up oil. Once dried, slice the cutlet into 1/2 inch slices and plate onto of bed of cabbage. Enjoy with drizzled katsu sauce and wedge of lemon.
    Japanese chicken katsu served on a plate.

Nutrition

Calories: 413kcal | Carbohydrates: 8g | Protein: 29g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Cholesterol: 170mg | Sodium: 899mg | Potassium: 555mg | Fiber: 2g | Sugar: 4g | Vitamin A: 204IU | Vitamin C: 22mg | Calcium: 54mg | Iron: 2mg
*Values Based Per Serving
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4 Comments

  1. Can you use an air fryer with this recipe?

    • LowCarbingAsian

      Hey Traci! We don’t have an air fryer, but we have had people make it successful with one so we know it works!

  2. Hillary Komata

    Thank you so much for this awesome recipe! Made it last night and my husband couldn’t have been happier! Katsu was on our weekly dinner menu but not since starting keto. Glad that I can now add it back into the rotation!!! Sauce was great, too! Thanks, again!!!

    • LowCarbingAsian

      Hey Hillary! So glad to hear you liked the recipe! Be sure to check out the other kinds of katsu we have on LCA and also keep checking back as we’re releasing a series of air fried katsu recipes!

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