This is the best chicken katsu recipe you'll find! Chicken thighs or breasts are coated in a generous layer of flakey panko bread crumbs and fried until tender and juicy on the inside! Read on for tips on how to get the crispiest chicken katsu!

Chicken katsu coated with crispy panko bread crumbs and katsu sauce.

What makes this the best chicken katsu is the generous coating of panko breadcrumbs that delivers tons of texture and crunch to this Japanese panko chicken!

Not only that, but the crunchy layer of bread crumbs protects the chicken from overcooking and drying out, thereby keeping it juicy and tender. Read on for my secret to how I get the crispiest chicken katsu!

What is Chicken Katsu (チキンカツ)?

Chicken katsu (チキンカツ) or tori katsu, is a delicious Japanese fried chicken cutlet dish made of flattened chicken that's been coated with panko breadcrumbs and fried until golden brown. It's typically served with katsu sauce alongside rice and shredded cabbage. It's often found in bento boxes or made into sandwiches (katsu sando), rice bowls called katsu don, or curry called chicken katsu curry.

Chicken katsu with panko breadcrumbs, shredded cabbage, and tomtoes.

Oftentimes, I find chicken katsu to have too thin of a layer of breadcrumbs which takes away from the best part of chicken katsu - the crunchy, fried breadcrumb coating.

My secret tip to getting a thick, crunchy layer of panko breadcrumbs is to add a tablespoon of flour to the beaten eggs. This creates a thicker egg layer which picks up more panko, and more panko means a crispier crust!

Ingredients for Chicken Katsu

Chicken thighs or breasts - I recommend using chicken thighs because they stay juicy and tender. If using chicken breasts, halve them and pound them flat until they're an even ½ inch thick. Note: I used boneless, skinless chicken thighs.
Panko bread crumbs - Panko bread crumbs are Japanese bread crumbs with larger flakes than regular breadcrumbs. They're made with crustless bread and give fried foods a light, crispy, crunchy texture.
Flour - Flour is used as part of the dredge to help the breadcrumb coating stick. Use all-purpose flour.
Egg - The egg helps bind the bread crumbs to the chicken, creating a crispy crust.

Panko Breadcrumbs

Panko breadcrumbs are Japanese breadcrumbs that are lighter, flakier, and crunchier than regular breadcrumbs. They are also made without the crust.

There are several brands of panko breadcrumbs sold online and at stores. For best results look for the following:

Large flakes consisting of thin slivers.
Japanese-made as these are most optimal for chicken katsu.
I recommend the Shirakiku brand and the JFC brand.
Unseasoned and minimally processed.

Chicken Katsu Sauce

Japanese chicken katsu is not complete without a delicious tonkatsu sauce! It's similar to a Japanese barbecue sauce that's sweet, savory, and full of umami. Our recipe is similar to Bull-dog sauce because it's not overly sweet.

Ketchup - Ketchup adds sweetness, thickness, and a tomato flavor.
Worchestershire sauce - This adds a salty, savory, umami flavor that's quintessential to chicken katsu sauce.
Soy sauce - For added salinity and umami flavors.
(Optional) Sugar and Spices - If you'd like a sweeter sauce, start with a bit of sugar and add more. Garlic and onion powder are great for adding more flavor.

How to Make Chicken Katsu

Chicken coated with flour and beaten eggs.

Pound the chicken thigh or breast flat until it's about ½ inch thick. Coat it with flour and shake off the excess.
Mix a tablespoon of flour into the egg to create a thicker egg mixture which allows for a thicker, crispier breadcrumb coating. Dip the chicken in the beaten egg and let the excess drip off.

Chicken breaded in panko bread crumbs while oil is heating up.

Cover the chicken with the panko bread crumbs, pressing firmly to create a thick layer of bread crumbs that won't flake off in the fryer.
Heat the oil to 340 degrees F over medium heat. Medium heat is essential to cook the chicken thoroughly without burning the bread crumbs.

Panko breaded chicken deep fried until golden brown.

Gently lower the chicken cutlet into the fryer and deep fry it for about 4 minutes.
Flip and fry the other side until the chicken is fully cooked and the panko coating is golden brown, about 4 more minutes. Try to keep the temperature at 340 degree F for even cooking. Repeat with any remaining cutlets.

With these tips, you'll have a thick, crunchy layer of panko breadcrumbs with tender, juicy chicken inside, which makes this the best chicken katsu recipe!

The best chicken katsu with crispy breadcrumbs next to shredded cabbage and tomatoes.

For restaurant-style chicken katsu, slice the chicken into thick pieces and serve with a generous mound of shredded cabbage with dressing and steamed rice.

To top it all off, drizzle the homemade katsu sauce on top and serve more on the side for dipping. Serve immediately while it's still hot and crispy. Enjoy!

Close up of a piece of chicken katsu with katsu sauce held by chopsticks.

Katsu Tips

Use large-flake panko breadcrumbs for the most authentic flavor. I recommend this Japanese brand.
The secret to a thick, crunchy coating is to add a tablespoon of flour to the beaten eggs. This creates a thicker egg layer for more breadcrumbs to adhere to thereby creating a crispier crust.
Press the cutlet into the panko one more time before frying as some of the panko will have absorbed the eggs and become soggy.
Keep the oil temperature at a constant 340 degrees F for even cooking.