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Crispy Chicken Katsu Dish

Category: Satisfying Main Dishes

This dish transforms tender chicken thighs into golden, crunchy perfection by layering seasoned flour, egg wash, and panko breadcrumbs. Each coating step is carefully seasoned with garlic powder, salt, and pepper to build depth of flavor. After a brief resting period, the chicken is fried until the exterior turns irresistibly crisp while keeping the meat juicy inside. Versatile and quick to prepare, it pairs beautifully with rice, fresh vegetables, or makes a great sandwich filling.

The secret to a perfect result lies in seasoning each layer and allowing the breaded chicken to rest before frying, ensuring the coating adheres well and stays crunchy. Fry in hot oil at the right temperature to achieve a golden crust without overcooking the inside. This approachable dish highlights simple pantry ingredients combined with a few essential techniques for a satisfying finish every time.

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Updated on Tue, 11 Nov 2025 19:30:24 GMT
A bowl of rice and chicken. Pin
A bowl of rice and chicken. | easydiyrecipes.com

Chicken Katsu is the secret to a weeknight dinner that feels like a special treat without much fuss. This Japanese-inspired crispy fried chicken is all about achieving golden texture and juicy interiors using pantry staples and a clever three-step coating. With just a few tips and a bit of patience, you get restaurant-style results at home that are always crowd-pleasers.

The first time I made this for my family, everyone fought over the last piece. Since then, it is requested at every birthday dinner and lazy Sunday lunch.

Ingredients

  • Boneless skinless chicken thighs: Give the juiciest texture Choose organic or air-chilled for best results
  • Panko breadcrumbs: These make the coating super crunchy Purchase Japanese-style panko for lightness
  • All-purpose flour: Essential for a crisp foundation Use fresh for best results
  • Large eggs: Holds the crumbs in place Choose farm fresh if possible
  • Salt pepper garlic powder: Essential seasoning for both chicken and breading Always use fresh cracked pepper and real garlic powder for the best flavor
  • Vegetable oil: Key for frying Pick a neutral oil with a high-smoke point like canola or soybean

Step-by-Step Instructions

Chicken Preparation:
Pat chicken thighs fully dry using paper towels and trim off any visible fat Let them come to room temperature then season each one well with salt and pepper both sides This ensures even cooking and boosts flavor
Dredging Station Setup:
Arrange three shallow dishes in a row In the first add flour mixed with garlic powder salt and pepper In the second whisk eggs with a splash of milk In the third bowl place panko and season with a pinch of salt This order speeds up the breading process and keeps things tidy
Coating Process:
Dip each piece of chicken fully into the flour and shake away all excess Next coat it generously in egg letting extra drip away Press into panko on both sides so every inch is fully covered The firmer you press the crispier the result
Resting Period:
Lay coated chicken on a wire rack and let it sit at least ten minutes This gives the crumbs time to adhere while your oil heats up to a steady three hundred fifty degrees Use a thermometer to check for accuracy
Frying Technique:
Heat enough oil so each piece of chicken is submerged about halfway Carefully add chicken breaded side down and do not crowd the pan Fry four to five minutes per side turning once until golden and crisp Use tongs to lift to another wire rack and season immediately while hot
A plate of food with chicken and rice. Pin
A plate of food with chicken and rice. | easydiyrecipes.com

The magic of panko breadcrumbs never fails to amaze me The first time I swapped out regular crumbs for panko I could not believe the shatteringly crisp crust that came out My kids now always ask if I used the good crumbs

Storage Tips

Chicken Katsu keeps well for up to two days in the fridge Store in an airtight container and reheat in a hot oven to return the crispiness Avoid microwaving as much as possible unless you want a softer texture Leftovers also work well chopped up in salads or over noodles

Ingredient Substitutions

Chicken breast can be used instead of thighs Just pound it thin for even cooking Gluten-free flour and gluten-free panko can be swapped in if you are sensitive to wheat For a different spice profile try adding sesame seeds or a pinch of cayenne to the panko

Serving Suggestions

Classic serving is over steamed white rice with shredded cabbage and a drizzle of tonkatsu or barbecue sauce It is also fantastic sliced and layered into a sandwich with pickled cucumbers or added to a Japanese curry bowl with lots of vegetables

A piece of chicken with rice. Pin
A piece of chicken with rice. | easydiyrecipes.com

Cultural Context

Chicken Katsu comes from Japanese cuisine which specializes in using panko breadcrumbs for unique crunch It is often enjoyed as part of a larger meal with rice and miso soup and has become popular worldwide for its irresistible texture and comforting flavor

Recipe FAQs

→ What's the best oil temperature for frying chicken?

Maintain oil temperature at about 350°F (175°C) to ensure a golden, crispy crust while cooking the chicken through evenly.

→ Can chicken breast be used instead of thighs?

Yes, but pound the breast to an even thickness to promote uniform cooking and prevent dryness.

→ Why rest the breaded chicken before frying?

Resting for 10 minutes helps the coating adhere firmly, preventing it from falling off during frying and ensuring crunchiness.

→ What are common serving suggestions?

Serve sliced with steamed rice, shredded cabbage salad, Japanese curry sauce, or use in sandwiches and bowls for versatility.

→ Can this dish be prepared ahead of time?

Best served fresh, but it can be kept warm in a low oven for up to 30 minutes without losing crispness.

Crispy Chicken Katsu

Juicy chicken thighs coated in a seasoned panko crust for a crunchy, golden finish ready in 30 minutes.

Prep Time
15 min
Cook Time
15 min
Total Time
30 min
By: Evelyn

Category: Main Dishes

Skill Level: Easy

Cuisine: Japanese

Yield: 4 Servings (4 servings)

Dietary Preferences: Dairy-Free

Ingredients

→ Meat

01 500 grams boneless, skinless chicken thighs

→ Coating

02 120 grams all-purpose flour
03 2 large eggs
04 15 ml milk
05 150 grams panko breadcrumbs

→ Seasonings

06 5 grams garlic powder
07 5 grams salt, divided
08 3 grams ground black pepper, divided

→ Frying

09 Vegetable oil, enough for deep frying (approximately 1 liter)

Steps

Step 01

Pat chicken thighs completely dry, trim excess fat, and bring to room temperature. Season both sides evenly with half of the salt and pepper.

Step 02

In three separate shallow dishes, place seasoned flour (flour mixed with garlic powder, remaining salt, and pepper), whisked eggs combined with milk, and panko breadcrumbs seasoned lightly with garlic powder. Arrange in order for efficient coating.

Step 03

Dredge each piece of chicken in the seasoned flour, shaking off excess. Dip thoroughly into the egg wash, allowing excess to drip off. Press firmly into the panko breadcrumbs ensuring even coverage on all sides.

Step 04

Place breaded chicken on a wire rack and let rest for at least 10 minutes. This step helps the coating adhere during frying.

Step 05

Preheat vegetable oil in a deep pot to 175°C. Use enough oil to cover half the thickness of the chicken pieces. Fry chicken for 4-5 minutes per side until golden brown and internal temperature reaches 74°C. Transfer to a wire rack to drain.

Step 06

Season hot chicken immediately with a light sprinkle of salt. Serve sliced over steamed rice, alongside shredded cabbage, or with Japanese curry sauce as desired.

Notes

  1. Allowing the breaded chicken to rest before frying ensures the coating stays adhered and crisps evenly.
  2. Maintain oil temperature between 170-180°C to achieve optimal crispness without overcooking.
  3. Use one hand to handle dry ingredients and the other for wet to keep the breading station clean.

Tools Required

  • Wire rack for draining
  • Deep frying thermometer
  • Deep frying pot or heavy-bottomed pan
  • Three shallow dishes for dredging

Allergy Info

Double-check all ingredients to spot potential allergens. Consult a healthcare professional if uncertain.
  • Contains eggs and gluten

Nutritional Information (Per Serving)

These details are for informational purposes only and shouldn’t replace professional medical advice.
  • Calories: 480
  • Fats: 28 g
  • Carbohydrates: 38 g
  • Proteins: 32 g