Chicken Katsu

5 from 1 vote

Deliciously golden and crispy, this Chicken Katsu is loaded with flavor! Drizzled with tonkatsu sauce, it's the best Japanese chicken dinner.

Prep Time10

Cook Time15

Resting Time5

Total Time30

Course: Appetizer/Dinner, Lunch/Dinner

Cuisine: Japanese

Keyword: chicken katsu, chicken katsu recipe, Japanese Panko chicken

Servings: servings

Place the chicken on a chopping board and cover it with parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound it to 1/2-inch thickness. Discard the parchment paper and set the chicken aside.
Crack the eggs in a small bowl and add the dashi powder. Whisk until well combined.
Add the flour, ground ginger, and 1/2 teaspoon garlic powder to a shallow plate. Mix until well combined.
In a separate plate or bowl, whisk the panko, remaining garlic powder, and sesame seeds until well combined.
Add vegetable oil to a deep frying pan. Set it over medium heat and wait until the temperature of the oil reaches 350˚F. Use a kitchen thermometer to test the temperature.
Press the chicken into the flour until it's completely coated on all sides. Next, dredge it in the egg mixture. Then place it in the panko mixture. Even after fully coated, continue pressing extra panko all over the chicken.
Add 2 cutlets of chicken into the pot. Let them fry for 5 to 6 minutes, flipping halfway through, or until golden brown and fully cooked. Repeat with the rest of the chicken.
Remove the chicken from the oil and set it on a wire rack to cool. Let it rest for a few minutes before slicing.
Sprinkle with salt to taste and then slice it into 1/2-inch strips.
Drizzle with tonkatsu sauce, dip in Japanese mayo, and enjoy.

Chicken: You will need boneless skinless chicken breasts, but for less prep time, I suggest grabbing chicken cutlets instead.
Dashi powder creates a savory umami flavor. If you don't have or can't find dashi powder, you can use a teaspoon of dark soy sauce.
Oil for Frying: Use vegetable oil, canola, or peanut oil. Do not use olive oil because it has a lower smoke point.
Don't overcook the chicken. When the chicken's internal temperature registers at 165˚F, remove it from the oil. If you overcook it, the chicken will be dry and not juicy.