What’s the difference between Chicken Katsu and Tonkatsu?

Great question! While both dishes use the same breading and frying technique, Chicken Katsu is made with chicken breast, while tonkatsu uses pork cutlets. Chicken tends to be lighter and leaner, while pork gives you a richer, slightly fattier flavor.

Can you bake Chicken Katsu instead of frying it?

Absolutely! To make baked Chicken Katsu , simply prep the cutlets as usual, then bake them on a wire rack at 400°F for about 25 minutes. Flip halfway through for even browning. You’ll lose a bit of the oil-fried crunch, but it’s still golden and delicious.

What sauce goes best with Chicken Katsu?

Tonkatsu sauce is the go-to — it’s tangy, savory, and slightly sweet. You can also mix ketchup, soy sauce, and Worcestershire if you want a quick homemade version.

Is Chicken Katsu healthy?

It depends on how it’s cooked. Fried versions are higher in calories, while baked or air-fried Chicken Katsu can be a lighter alternative. Pair it with veggies and go easy on the sauce to keep things balanced.

What does “katsu” mean in Japanese?

“Katsu” is short for “katsuretsu,” which means cutlet in Japanese. It’s a beloved comfort food across Japan, found everywhere from family dinners to bento boxes.

Crispy Chicken Katsu Recipe: Japanese Comfort Food

Description

This crispy Chicken Katsu recipe brings the iconic Japanese comfort food to your kitchen. Juicy chicken breast is coated in light panko breadcrumbs and fried to golden perfection. Served with rice, tonkatsu sauce, and optional sides like miso soup or cabbage, it’s a delicious and easy meal you can make at home.

Ingredients

Scale

4 skinless, boneless chicken breast halves (pounded to ½-inch thickness)
Salt and pepper to taste
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko breadcrumbs
1 cup oil for frying (canola or vegetable oil)
Optional: Tonkatsu sauce for serving

Instructions

Pound the chicken breasts to an even ½-inch thickness and season with salt and pepper.
Prepare three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs.
Dredge each chicken breast in flour, dip into the egg, and coat with panko breadcrumbs, pressing gently to adhere.
Heat oil in a skillet over medium-high heat. Fry chicken for 3–4 minutes per side until golden brown and cooked through.
Transfer the chicken to a paper towel-lined plate and let rest for 2–3 minutes.
Slice and serve hot with rice and tonkatsu sauce.

Notes

For a lighter version, try baking or air frying the chicken katsu.
Gluten-free panko and flour can be used as substitutes.
Great for bento lunches or sandwiches.

Prep Time: PT15M
Cook Time: PT10M
Category: Dinner
Method: Frying
Cuisine: Japanese

Nutrition

Serving Size: 1 cutlet
Calories: 297
Sugar: 0g
Sodium: 251mg
Fat: 11g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 0g
Protein: 31g
Cholesterol: 118mg

Keywords: Chicken Katsu, crispy chicken cutlet, panko chicken, Japanese fried chicken, tonkatsu, katsu curry, homemade Chicken Katsu