Name: Chicken Katsu
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 600 g chicken breast or thigh (4 large pieces); 500 ml water; 25 g salt, for the brine; ½ cup all-purpose flour; 2 large eggs; 3 cups Japanese breadcrumbs or panko; 1½ tsp garlic powder; 1½ tsp onion powder; 1½ tsp paprika; 1½ tsp salt; 1½ tsp black pepper; 6 Tbsp ketchup; 3 Tbsp oyster sauce; 2 Tbsp honey; 2 Tbsp Worcestershire sauce; 2 Tbsp sweet chili sauce, optional; Cooking oil, as needed; Hot rice, for serving; Kewpie mayonnaise, optional; Furikake, optional

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Discover the dish

About Chicken Katsu

Chicken katsu is a Japanese dish made with chicken coated in flour, egg, and panko before being fried until crisp and golden.

It follows the same general style as tonkatsu, the Japanese breaded pork cutlet. Tonkatsu developed as part of yōshoku, a category of Western-influenced dishes adapted to suit Japanese cooking and meals. The word katsu comes from katsuretsu, which was derived from “cutlet.”

This version starts with a short salt brine to season the chicken and help it remain juicy beneath the crunchy coating. The flour and panko are seasoned with garlic powder, onion powder, paprika, salt, and black pepper for more flavor throughout the breading.

It is served with a quick homemade katsu-style sauce made from ketchup, oyster sauce, honey, Worcestershire sauce, and optional sweet chili sauce. Kewpie mayonnaise and furikake complete the version shown in the video.

The Kubo Cooks method

Why This Recipe Works

Slicing the chicken into evenly thick fillets helps each piece cook at the same rate. Flattening thicker areas also prevents the outside from becoming too dark before the center is cooked.

The salt brine seasons the meat beyond its surface. Drying the chicken thoroughly afterward prevents the flour from becoming wet and pasty.

The three-stage coating creates distinct layers. Flour gives the egg something to hold onto, the egg binds the coating, and the larger flakes of panko create a lighter and crunchier crust than fine breadcrumbs.

Dividing the seasonings between the flour and panko spreads the flavor across the coating instead of concentrating it in only one layer.

Keeping the oil near 170°C allows the breading to become crisp and golden while giving the chicken enough time to cook through. Removing loose crumbs and allowing the oil to recover between batches keeps later pieces from tasting burnt.

Draining the fried chicken on a wire rack allows steam to escape from underneath. This helps preserve the crisp coating while the chicken rests.

What to know

Ingredient Notes

Chicken breast or thigh: Chicken breast produces a leaner, firmer katsu, while boneless thigh stays especially juicy. Cut or flatten the pieces to an even thickness before brining.
Water and salt: These form the brine. Make sure the salt is fully dissolved before adding the chicken, and keep the container refrigerated.
All-purpose flour: Creates the first dry layer and helps the egg adhere evenly. Shake off the excess so the breading does not become thick or patchy.
Eggs: Bind the panko to the floured chicken. Beat them until the whites and yolks are completely combined.
Japanese breadcrumbs or panko: Their larger, irregular flakes create the light and crunchy coating associated with katsu. Press them onto the chicken without crushing them too finely.
Garlic powder, onion powder, and paprika: Add flavor and color to the breading. Divide them between the flour and panko for a more evenly seasoned crust.
Salt and black pepper: Season the breading, but remember that the chicken has already been brined. Divide the listed amounts between the flour and panko rather than adding the full amount to each.
Ketchup: Forms the sweet and tangy base of the homemade sauce.
Oyster sauce: Adds saltiness, body, and savory depth. Different brands vary in strength, so taste the finished sauce before adjusting it.
Honey: Softens the acidity of the ketchup and Worcestershire sauce while giving the sauce a smoother consistency.
Worcestershire sauce: Adds tanginess, spice, and complexity to the sauce.
Sweet chili sauce: Optional, but it adds sweetness and gentle heat.
Cooking oil: Use a neutral oil suitable for frying, such as canola, vegetable, or corn oil. Add enough to reach approximately halfway up the chicken.
Kewpie mayonnaise: Optional, but it adds a creamy finish to the plated katsu.
Furikake: A Japanese seasoning blend commonly made with seaweed, sesame seeds, and other savory ingredients. Sprinkle it over the katsu after plating.

Make it your own

Substitutions

Chicken: Chicken breast gives you a leaner, firmer katsu, while boneless chicken thigh remains juicier. Whichever one you use, flatten the thickest areas so the pieces cook evenly.
Panko: Use coarse dried breadcrumbs. The coating will be denser and less airy but can still become crisp.
All-purpose flour: Rice flour can be used for a slightly lighter and more brittle coating.
Garlic powder, onion powder, or paprika: Leave out any unavailable seasoning and adjust the remaining salt and pepper to taste.
Honey: Use brown sugar or white sugar. Begin with a smaller amount, mix thoroughly, and adjust the sweetness gradually.
Oyster sauce: Use a small amount of soy sauce instead. The sauce will be thinner and less rich, so add it gradually.
Worcestershire sauce: Add a little more ketchup with a small splash of vinegar. The flavor will be simpler, so adjust the sweetness and acidity after mixing.
Sweet chili sauce: Leave it out or serve a separate hot sauce on the side.
Furikake: Leave it out or use toasted sesame seeds for a simpler garnish.

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From my kitchen

Kubo Cooking Notes

Keep the chicken evenly thick

Uneven pieces are difficult to fry properly. The thin portions may become dry before the thickest part is cooked.

Slice chicken breast into fillets approximately ½-inch thick and gently flatten any thicker areas. Boneless thighs usually need only light flattening.

Treat the brine as part of the seasoning

The chicken absorbs salt while it rests in the brine, so it does not need another heavy layer of salt before breading.

Brine it for at least 30 minutes or refrigerate it overnight. Avoid extending the brining time beyond that because the chicken may become overly salty or develop an unusual texture.

Dry the chicken thoroughly

Moisture left on the surface can turn the flour into a paste and make the coating detach during frying.

Drain the chicken well and pat every side dry before beginning the breading process.

Divide the breading seasonings

The listed garlic powder, onion powder, paprika, salt, and black pepper are the total amounts for the breading.

Divide them between the flour and panko rather than adding the full amount to both bowls. This keeps the coating flavorful without accidentally doubling the seasoning.

Keep the breading station organized

Arrange the flour, beaten eggs, and panko in that order. Use one hand for the flour and panko and the other for the egg.

This prevents thick clumps from building up on your fingers and keeps the dry coating from becoming wet.

Press the panko on without crushing it

Gently press the chicken into the panko until every side is covered. Pay attention to the edges, where the coating can easily remain thin.

Press firmly enough to help the crumbs adhere, but do not grind the panko into fine crumbs. Its larger flakes are responsible for the lighter texture.

Let the oil recover between batches

Adding cold chicken lowers the oil temperature. Frying another piece immediately can make the coating absorb more oil before it becomes crisp.

Allow the oil to return to approximately 170°C before starting the next batch.

Remove loose crumbs from the oil

Small pieces of breading continue frying after the chicken is removed and can eventually burn.

Use a fine-mesh metal sieve to remove them between batches. This keeps the oil cleaner and prevents bitter burnt crumbs from sticking to later pieces.

Check the center without relying only on color

A golden coating does not always mean the thickest part of the chicken is cooked.

Check the center of the thickest piece or use a kitchen thermometer. The chicken should reach approximately 74°C without being cooked far beyond that point.

Drain on a wire rack

Paper towels trap steam underneath the katsu and can soften the bottom of the coating.

Place the cooked chicken on a wire rack and let it rest for a few minutes before slicing.

Adjust the sauce after everything is combined

Ketchup, oyster sauce, Worcestershire sauce, and sweet chili sauce vary by brand.

Mix the full sauce first, then adjust its sweetness, saltiness, tanginess, or heat. Avoid judging each ingredient separately.

Plan ahead

Make-Ahead, Storage, and Reheating

Make ahead: The sauce can be mixed ahead and refrigerated in a separate covered container. The chicken can also be brined, dried, and breaded ahead of time. Arrange the breaded pieces in a single layer and refrigerate them if they will be fried later that day.

Store leftovers: Allow the chicken to cool enough that it no longer releases heavy steam, then transfer it to a covered container. Keep the sauce separate so it does not soften the breading. Refrigerate and consume the chicken within 3–4 days.

Freeze: For longer storage, place the raw breaded chicken in a single layer on a lined tray and freeze until firm. Transfer the pieces to a freezer-safe covered container with parchment between the layers. Consume within 1–2 months for the best quality. Thaw overnight in the refrigerator before frying so the center cooks through without the breading becoming too dark. Cooked katsu can also be frozen, but freezing it before frying generally produces a fresher, crispier result.

Reheat: Reheat cooked katsu in an oven or air fryer at approximately 180–190°C until thoroughly hot and crisp. Turn the pieces halfway through when necessary. Avoid reheating it in a covered pan or microwave when crispness is the priority because trapped steam will soften the coating.

Bring it to the table

Serving Suggestions

Serve with hot steamed rice and the homemade katsu-style sauce.
Add finely shredded cabbage or a simple cabbage salad.
Drizzle with Kewpie mayonnaise and finish with furikake, as shown in the video.
Serve the sauce on the side to keep the coating crisp.
Pair it with Japanese curry for chicken katsu curry.
Use leftovers for a katsu sandwich with cabbage and mayonnaise.
Add miso soup or a light vegetable side to complete the meal.

Ingredients

For the Chicken and Brine

600 g chicken breast or thigh (4 large pieces)
500 ml water
25 g salt, for the brine

For the Breading

½ cup all-purpose flour
2 large eggs
3 cups Japanese breadcrumbs or panko
1½ tsp garlic powder
1½ tsp onion powder
1½ tsp paprika
1½ tsp salt
1½ tsp black pepper

For the Tonkatsu Sauce

6 Tbsp ketchup
3 Tbsp oyster sauce
2 Tbsp honey
2 Tbsp Worcestershire sauce
2 Tbsp sweet chili sauce, optional

For Frying

Cooking oil, as needed

For Serving

Hot rice, for serving
Kewpie mayonnaise, optional
Furikake, optional

Special Equipment

Kitchen thermometer
Wire rack
Fine-mesh metal sieve

How to Make It

Preparing the Chicken

Mix the water and salt in a large container until the salt is fully dissolved.
Slice the chicken breast into even fillets about ½-inch thick, then gently flatten any thicker areas. If using boneless chicken thighs, flatten only the thickest areas as needed.
Place the chicken in the brine, cover, and refrigerate for at least 30 minutes or overnight.
Drain the chicken and pat it completely dry with paper towels.

Breading the Chicken

Whisk the eggs until the whites and yolks are completely combined.
Divide the garlic powder, onion powder, paprika, salt, and black pepper between the flour and panko, then mix each coating well.
Coat each fillet in flour and shake off the excess. Dip it into the beaten eggs, then press it firmly into the panko until fully covered.
Repeat with the remaining chicken.

Frying the Chicken Katsu

Heat enough cooking oil to reach halfway up the chicken to about 170°C or 340°F.
Fry the chicken one piece at a time for about 3 to 4 minutes per side, or until golden, crisp, and cooked through. The thickest part should reach approximately 74°C.
Remove any loose crumbs from the oil between batches and let the oil return to the proper temperature before frying the next piece.
Transfer the cooked chicken to a wire rack and let it rest for a few minutes.

Making the Tonkatsu Sauce

Mix the ketchup, oyster sauce, honey, Worcestershire sauce, and sweet chili sauce, if using, until smooth.
Taste and adjust the sweetness, tanginess, or spice as preferred.

Serving

Slice the chicken katsu into strips and serve with hot rice and tonkatsu sauce.
Drizzle with Kewpie mayonnaise and finish with furikake, if preferred, and enjoy!

Kubo Tips

Chill the chicken slightly before slicing so it is easier to cut into even fillets.
Brine the chicken for at least 30 minutes, or overnight for maximum flavor and juiciness.
Use one hand for the flour and panko and the other for the egg to keep the breading process less messy.
Maintain the oil at around 170°C or 340°F and avoid overcrowding the pan. Remove loose crumbs between batches so they do not burn and make the oil bitter.
Drain the cooked katsu on a wire rack so the coating stays crisp.
Taste the tonkatsu sauce before serving and adjust it to your preferred balance of sweet and tangy.