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Golden Chicken Katsu

Featured in Chicken & Turkey Everyone Will Love.

This Japanese-style Chicken Katsu is all about keeping things simple and tasty. Chicken thighs, dipped into a trio of seasoned flour, eggs, and panko, fry up to crunchy perfection. Garlic powder, salt, and pepper add great flavor layers. Use it as a topper for rice, stuff it in sandwiches, or enjoy it with veggies. It's ready in only half an hour, offering an incredible crunch and juicy inside. An easy dish made with kitchen staples that feels extra special.
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Updated on Thu, 27 Mar 2025 22:27:00 GMT
Golden Chicken Katsu Pin it
Golden Chicken Katsu | cookbybook.com

I'll walk you through making super crunchy Chicken Katsu with all the tricks for golden, crisp results. This Japanese-style fried chicken turns basic items into a mouthwatering meal.

After tons of cooking trials, I've found that adding seasoning to each component and letting the coated chicken sit before frying leads to that amazing crunch that won't go soggy.

Key Components

  • Boneless skinless chicken thighs: Stays moist and tender
  • Panko breadcrumbs: Gives that iconic crispiness
  • All-purpose flour: Works as the first layer
  • Large eggs: Makes everything stick together
  • Seasonings (salt, pepper, garlic powder): Adds flavor throughout
  • Vegetable oil: Great for hot frying temps

Step-By-Step Guide

Getting The Chicken Ready
Dry the chicken thighs completely, Trim any extra fat, Warm to room temp, Add salt and pepper directly
Making Your Coating Station
Get three flat dishes ready, Add spices to your flour in dish one, Beat eggs with milk in dish two, Mix seasonings with panko in dish three, Line them up for easy dipping
Applying The Coatings
Roll chicken in your spiced flour, Tap off any loose bits, Fully coat in egg mixture, Let extra egg drip away, Push firmly into your panko, Make sure all sides get covered
Taking A Break
Put coated pieces on a wire rack, Wait at least 10 minutes, Warm your oil to 350°F meanwhile, Keep a cooking thermometer handy
The Frying Method
Pour enough oil to cover half the chicken, Keep temp steady between 340-350°F, Cook 4-5 minutes each side until golden brown, Rest on a clean rack after, Add final seasoning while still hot
Crunchy Chicken Katsu Recipe Pin it
Crunchy Chicken Katsu Recipe | cookbybook.com

Ways To Enjoy

Place on top of warm rice, Pair with fresh cabbage slaw, Drizzle with Japanese curry, Great stuffed in sandwiches or mixed in bowls

Bottom line: This Chicken Katsu brings fancy restaurant vibes straight to your kitchen. Whether you go traditional with curry or modern with a grain bowl, it'll soon be requested again and again.

Tasty Crunchy Chicken Katsu Recipe Pin it
Tasty Crunchy Chicken Katsu Recipe | cookbybook.com

Frequently Asked Questions

→ What temperature should the oil be for cooking chicken katsu?
Aim for 350°F (175°C). It’ll cook the chicken evenly while keeping the crust golden and crisp.
→ Can I swap chicken thighs with chicken breasts?
Definitely! Just make sure to flatten the chicken breast a bit for even cooking.
→ Why is it important to let breaded chicken sit before frying?
Letting it rest for 10 minutes keeps the coating securely on, so it doesn't fall apart in the pan.
→ How should I serve chicken katsu for the best meal?
Slice it and pair with rice, add it to a sandwich, or serve next to veggies. It pairs well with a variety of sides!
→ Can you prep chicken katsu ahead of time?
You can! Keep it warm in the oven on low for up to 30 minutes until you’re ready to eat.

Crispy Chicken Katsu

Juicy chicken thighs in a crunchy, golden panko crust, ready in 30 minutes. Perfect for a fast, delicious dinner.

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
By: Susan

Category: Poultry

Difficulty: Intermediate

Cuisine: Japanese

Yield: 5 Servings (Makes 5 pieces of katsu)

Dietary: ~

Ingredients

→ Main Ingredient

01 5 boneless, skinless chicken thighs (about 1 pound total)

→ Wet Batter

02 2 eggs, large
03 1/4 teaspoon each of garlic powder and salt
04 1/4 teaspoon black pepper
05 1 tablespoon of milk

→ Dry Coating

06 1/2 teaspoon of salt
07 1/2 cup plain flour
08 1/4 teaspoon black pepper
09 1/4 teaspoon garlic powder

→ Dry Breading

10 1/4 teaspoon garlic powder
11 2 cups of Panko
12 1/4 teaspoon black pepper
13 1/2 teaspoon of salt

→ Other

14 Cooking oil for frying

Instructions

Step 01

Use a paper towel to blot away extra moisture from the chicken thighs.

Step 02

In one dish, mix together black pepper, garlic powder, flour, and salt. In another, beat eggs with a splash of milk and season lightly. In the last dish, stir together breadcrumbs, garlic powder, black pepper, and salt.

Step 03

Start by covering each piece of chicken in the seasoned flour. Dip it into the egg mixture next, and finish by pressing it into the breadcrumb mix. Set the breaded chicken aside for about 10 minutes so it sticks better.

Step 04

Heat up some oil to 350°F. Fry each piece until it’s crispy and golden on both sides, making sure it’s fully cooked through. Once done, place it on a wire rack to cool a bit.

Notes

  1. Use separate hands for dipping into wet and dry mixes to avoid a mess.
  2. Fry in small batches to keep the oil temperature steady.

Tools You'll Need

  • Three shallow dishes for the breading process
  • Paper towels for drying chicken
  • A deep frying pan or fryer
  • A rack for cooling the chicken

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs are included
  • Milk (dairy) is used
  • Contains wheat (flour and breadcrumbs)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: ~
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~