If you’re ever in the mood for something crispy, savory, and downright delicious, Chicken Katsu is the perfect choice. It’s a Japanese dish that’s super tasty and way easier to make at home than you’d think. Plus, it’s so satisfying, whether you’re cooking for yourself or feeding a crowd.
Let me show you how to make chicken katsu from the comfort of your own home.
Table of Contents
Why You’ll Love This Recipe
Okay, let me tell you why this Chicken Katsu is going to be your new go-to recipe.
First off, it’s super easy to make—no need to be a kitchen expert to pull this off. You’ll get that crispy, golden crust on the chicken that’s just so satisfying. And the homemade katsu sauce? It’s perfectly balanced—sweet, tangy, and rich, making every bite even better.
What I love about this recipe is that it’s affordable! You can make chicken katsu at home for a fraction of what you’d pay at a restaurant, and it tastes just as good—if not better.
It’s quick enough to whip up for a weeknight dinner, but tasty enough to wow anyone who comes over. Trust me, this Chicken Katsu is about to be your new favorite dish!
Cost Per Serving: Affordable Chicken Katsu
I know when you think of a crispy dish like this, you might expect it to be a splurge. But honestly, if you make chicken katsu at home then you won’t break the bank. Here’s how the cost shakes out:
- Chicken breast: $8.00
- Eggs: $0.50
- Flour, breadcrumbs, and seasonings: $1.50
- Katsu sauce ingredients: $2.00
So, for just about $12.00, you can feed four people. That works out to $3 per serving—way cheaper than ordering takeout. Plus, it’s homemade, so you know it’s fresh.
For even more savings, check out these tips on how to save money on groceries and maximize your weekly budget.
Ingredients to Make Chicken Katsu
Here’s everything you’ll need to make chicken katsu. The only thing that you might not already have in your kitchen is oyster sauce and ginger paste.
For the Chicken:
- 2 eggs – This helps the breadcrumbs stick and creates a crispy coating.
- 3/4 cup flour – For dredging the chicken.
- 1.5 cups breadcrumbs – These give it that signature crunch!
- 3/4 tsp salt and pepper – For seasoning everything evenly.
- 1 1/2 tsp onion powder and garlic powder – Adds flavor to the breading.
- 2 lbs chicken breast – Boneless, skinless chicken is the way to go for this recipe.
- 1 tsp onion powder, garlic powder – Seasoning the chicken itself.
- 1/2 tsp salt and pepper – To make sure the chicken is perfectly seasoned.
For the Katsu Sauce:
- 1/2 cup ketchup – The base for the sauce, giving it that sweetness.
- 2 tbsp Worcestershire sauce – Adds a little tang.
- 2 tbsp oyster sauce – Brings in some rich umami flavor.
- 2 tbsp brown sugar – To balance out the tanginess.
- 1 tsp ginger paste (optional) – If you’re into a little extra zing, this is a nice touch.
How to Make Chicken Katsu
Let’s get cooking! Follow these steps, and I promise you’ll have crispy, tender chicken katsu in no time.
1. Prep the Chicken
Start by trimming any excess fat from the chicken breasts. If you want to make sure the chicken cooks evenly and gets that perfect texture, you can gently pound it out a little with a meat mallet or rolling pin. It’s not a must, but it helps.
Next, season the chicken with onion powder, garlic powder, salt, and pepper. This gives the chicken a nice flavor right from the start.
2. Set Up Your Breading Station
This is where it gets a little messy, but in a fun way. You’ll need three bowls for the breading process:
- Bowl 1: Flour
- Bowl 2: Whisked eggs.
- Bowl 3: Breadcrumbs
Add 1/4 tsp salt and pepper, plus 1/2 tsp onion powder and garlic powder to each bowl. This helps make sure the flavor is evenly spread throughout.
3. Bread the Chicken
Now it’s time to coat the chicken. Start by dipping each chicken breast in the flour mixture, making sure it’s fully coated. Then, dip it into the eggs, letting any excess drip off. Finally, coat it with the breadcrumbs. Press the breadcrumbs onto the chicken so it sticks well.
4. Fry the Chicken
Heat about 1/2 to 1 inch of vegetable oil in a skillet over medium heat. You don’t want the oil too hot, but you do want it hot enough to fry the chicken.
Cook the chicken for 3-5 minutes per side, until it’s golden brown and crispy. The timing really depends on how thin you smashed your chicken breast.
You can check the internal temperature with a meat thermometer—it should be 165°F. Once it’s done, transfer it to a paper towel-lined plate to drain any extra oil.
Making Chicken Katsu Sauce
No chicken katsu is complete without the sauce! Here’s how you make it:
- In a small bowl, mix together the ketchup, Worcestershire sauce, oyster sauce, brown sugar, and ginger paste (if you’re using it).
- Stir everything until it’s well combined and the sugar dissolves. Taste it and adjust as needed. You can add more sugar for sweetness or more Worcestershire sauce for tang.
What to Serve with Chicken Katsu
Now that your crispy chicken katsu is ready, let’s think about what to serve with it. Here are a few simple, tasty sides that pair perfectly with the chicken:
- Rice – A classic! Whether you go with white rice or brown rice, it’s the perfect base for soaking up that delicious katsu sauce. You can even add a little furikake seasoning to give it extra flavor.
- Broccoli – Steamed or roasted, broccoli adds a nice crunchy contrast to the tender chicken. It’s also a great way to get in some greens without complicating things.
- Edamame – These little soybeans are a great snack or side dish. Lightly salted and served warm, they’re the perfect little bite to balance the meal.
Tips for the Best Chicken Katsu
Here are some quick tips to make sure your chicken katsu comes out perfect every time:
- Panko breadcrumbs are key: Use panko breadcrumbs for that perfect crispy texture. They’re light, airy, and get super crunchy when fried.
- Don’t overcrowd the pan: When frying, make sure you’re not cramming too many pieces of chicken in the skillet at once. This helps the chicken cook evenly and get that golden, crispy exterior.
- Watch the oil temperature: Make sure your oil is hot enough (around 350°F) before adding the chicken. If the oil’s too cold, the breading will get soggy. If it’s too hot, it’ll burn before the chicken cooks through.
- Let it rest: After frying, let the chicken rest for a few minutes. This helps the juices redistribute and keeps the chicken moist inside while the outside stays crispy.
FAQs About Making Chicken Katsu
Can I use chicken thighs instead of chicken breasts?
Yes, absolutely! Chicken thighs are juicier and will work just as well in this recipe.
Can I make chicken katsu ahead of time?
You can bread the chicken ahead of time and store it in the fridge. Just fry it when you’re ready to eat!
How do I store leftovers?
Store any leftover chicken katsu in an airtight container in the fridge for up to 2-3 days. When you reheat it, try using a skillet to bring back some of that crispiness.
Enjoy Homemade Chicken Katsu Anytime
Making chicken katsu at home is honestly so much easier than you might think, and it’s one of those meals that’s always a hit. Crispy on the outside, tender on the inside, and with that homemade katsu sauce to dip in—it’s the perfect comfort food.
Give it a try next time you’re in the mood for something satisfying. I promise you won’t regret it!
I’d love to hear how yours turns out! Drop a comment below or tag me on social media when you try this recipe. Can’t wait to see your chicken katsu in action!
Homemade Chicken Katsu
Ingredients
For the Chicken:
- 2 eggs
- 3/4 cup flour
- 1.5 cups panko breadcrumbs
- 3/4 tsp salt & pepper
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 2 lbs boneless skinless chicken breast
- 1/2 tsp salt & pepper for seasoning chicken
For the Katsu Sauce:
- 1/2 cup ketchup
- 2 tbsp Worcestershire sauce
- 2 tbsp oyster sauce
- 2 tbsp brown sugar
- 1 tsp ginger paste optional
Instructions
Prep the Chicken
- Trim any excess fat from the chicken breasts and season with onion powder, garlic powder, salt, and pepper. (Optional: Gently pound the chicken for even cooking.)
Set Up Your Breading Station
- Set up three bowls:
- Bowl 1: Flour with 1/4 tsp salt & pepper, 1/2 tsp onion & garlic powder
- Bowl 2: Whisked eggs, seasoned with 1/4 tsp salt & pepper, 1/2 tsp onion & garlic powder
- Bowl 3: Panko breadcrumbs, seasoned with 1/4 tsp salt & pepper, 1/2 tsp onion & garlic powder
Bread the Chicken
- Coat each chicken breast in flour, dip it into the egg wash, and then coat it with breadcrumbs. Press the breadcrumbs to ensure they stick well.
Fry the Chicken
- Heat 1/2 – 1 inch of vegetable oil in a skillet over medium heat. Fry the chicken for 3-5 minutes on each side, until golden brown and crispy. Check the internal temperature (165°F) and drain excess oil on a paper towel.
Make the Katsu Sauce
- Mix together ketchup, Worcestershire sauce, oyster sauce, brown sugar, and ginger paste in a small bowl. Stir until the sugar dissolves and adjust the taste to your liking.
Serve & Enjoy
- Serve your crispy chicken katsu with rice, broccoli, or edamame, and drizzle the katsu sauce on top. Enjoy!
