Is Chicken Katsu healthy?

Chicken Katsu is a delicious treat but is not typically considered a health food due to being shallow-fried in oil. It is high in protein from the chicken, but also high in fat and calories from the frying process. It's best enjoyed in moderation as part of a balanced diet.

Can I make Chicken Katsu in an air fryer or oven?

Yes, for a lighter version. For an air fryer, preheat to 400°F (200°C). Spray the breaded chicken with oil and cook for 10-15 minutes, flipping halfway, until golden and cooked through. For baking, place on a wire rack on a baking sheet, spray with oil, and bake at 425°F (220°C) for 15-20 minutes, flipping halfway. The texture will be less crispy than the fried version but still delicious.

What is the difference between Chicken Katsu and Tonkatsu?

The only difference is the protein used. 'Katsu' is the Japanese term for a breaded and deep-fried cutlet. Chicken Katsu uses chicken, while Tonkatsu uses pork ('ton' means pork in Japanese).

What is the best oil for frying katsu?

A neutral oil with a high smoke point is best. Vegetable oil, canola oil, peanut oil, or grapeseed oil are all excellent choices for frying katsu.

How do I store and reheat leftovers?

Store leftover katsu in an airtight container in the refrigerator for up to 3 days. To reheat and maintain crispiness, use an oven or air fryer at 375°F (190°C) for 5-10 minutes until heated through. Avoid using a microwave, as it will make the breading soggy.

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Chicken Katsu

POPULARITY

0.0/5

TASTE SCORE

9/10

A Japanese-inspired favorite that has become a cornerstone of Hawaiian plate lunches. This recipe yields incredibly crispy panko-breaded chicken cutlets, fried to a perfect golden brown. Juicy on the inside and crunchy on the outside, it's served with a classic tangy katsu sauce for a truly satisfying meal.

PREP

20m

COOK

15m

SERVES

1 PIECE

650 cal

SERVINGS

INSTRUCTIONS

6 steps. 15 minutes total.

6 STEPS

1
Step 1
- a.Prepare the Chicken
- b.Place a chicken breast between two sheets of plastic wrap. Using a meat mallet or a heavy rolling pin, pound the chicken to an even thickness of about 1/2-inch (1.25 cm). Repeat with the remaining chicken breasts.
- c.Pat the chicken completely dry with paper towels. This helps the coating adhere better.
- d.Season both sides of each chicken cutlet generously with salt and black pepper.
2
Step 2
- a.Set Up Breading Station
- b.Arrange three shallow dishes or plates. In the first, place the all-purpose flour.
- c.In the second dish, whisk the two large eggs until they are smooth and uniform.
- d.In the third dish, spread out the panko breadcrumbs in an even layer.
3
Step 3
- a.Coat the Chicken Cutlets
- b.Working one at a time, dredge a seasoned chicken cutlet in the flour, coating both sides completely. Gently shake off any excess flour.
- c.Next, dip the floured chicken into the whisked egg, ensuring it's fully coated. Let any excess egg drip back into the dish.
- d.Finally, press the chicken firmly into the panko breadcrumbs, covering both sides. Use your hands to press the panko on, ensuring a thick, even crust. Set the breaded cutlet on a clean plate or wire rack.
4
Step 4
- a.Make the Katsu Sauce
- b.In a small bowl, whisk together the ketchup, Worcestershire sauce, soy sauce, and granulated sugar until the sugar is dissolved and the sauce is smooth.
- c.Set the sauce aside for serving.
5
Step 5
- a.Fry the Chicken Katsu
- b.Pour vegetable oil into a large, heavy-bottomed skillet to a depth of about 1/2-inch. Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, a panko crumb dropped in should sizzle immediately.
- c.Carefully place two breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, until deep golden brown and cooked through.
- d.The internal temperature should reach 165°F (74°C).
- e.Remove the cooked katsu and place it on a wire rack to drain excess oil. This keeps the bottom crispy. Repeat with the remaining two cutlets.
6
Step 6
- a.Rest, Slice, and Serve
- b.Let the chicken katsu rest on the wire rack for at least 3-5 minutes. This allows the juices to redistribute.
- c.Slice each cutlet crosswise into 1-inch wide strips.
- d.Serve immediately with a drizzle of katsu sauce, alongside steamed white rice and a side of shredded cabbage or Hawaiian-style macaroni salad.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the crispiest crust, use panko breadcrumbs. Do not substitute with regular breadcrumbs.
2
Pounding the chicken to an even thickness is the most important step for tender, evenly cooked katsu.
3
Ensure your oil is at the correct temperature (350°F / 175°C). Too low and the chicken will be greasy; too high and the panko will burn before the chicken is cooked.
4
Fry in batches to avoid overcrowding the pan, which lowers the oil temperature and leads to soggy results.
5
Always drain fried foods on a wire rack, not paper towels. This allows air to circulate and prevents the bottom from steaming and becoming soft.
6
Let the chicken rest for a few minutes before slicing to keep it juicy.

RECIPE VARIATIONS

Adapt it for your goals.

Protein Swap

Use thin pork cutlets (loin) instead of chicken to make Tonkatsu, the classic pork version of this dish.

Seafood Version

Prepare firm white fish fillets like cod or mahi-mahi in the same way to create Fish Katsu.

Katsu Sando

Serve a sliced katsu cutlet between two slices of soft Japanese milk bread (shokupan) with katsu sauce and shredded cabbage for a delicious Katsu Sando (sandwich).

Spicy Katsu

Add 1/2 teaspoon of cayenne pepper or shichimi togarashi to the flour mixture for a spicy kick.

HEALTH BENEFITS

Why this is on our healthy list.

💪

Excellent Source of Protein

Chicken is a high-quality lean protein, essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.

🧠

Rich in B Vitamins

Chicken breast provides important B vitamins like Niacin (B3) and B6, which are crucial for energy metabolism, brain function, and the formation of red blood cells.

QUESTIONS?

Frequently asked questions

One serving of this Chicken Katsu, including the sauce, contains approximately 630 calories. This can vary based on the size of the chicken cutlet and the amount of oil absorbed during frying.

PAIRS WELL WITH

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Chicken Katsu

For 4 servings

6 steps. 15 minutes total.

Step 1

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