Chicken Katsu

Chicken katsu is true comfort food. The Japanese dish of crispy panko-breaded fried chicken cutlets — served with tonkatsu sauce, shredded cabbage, and steamed rice — is loved by everyone who tries it (after all, who doesn’t love crispy fried chicken?). 

Here we use chicken thighs that are pounded thin, breaded in panko breadcrumbs, then fried until golden-brown and crispy. It’s the family-friendly dinner that everyone will ask for week after week (but don’t worry — it’s so easy to make!). Bonus: If you have any leftovers, turn them into katsu sando for lunch the next day. Here’s how to make easy chicken katsu at home.

• It’s super crunchy! Breading the chicken with panko breadcrumbs is the key to an irresistibly crispy crust.
• It’s juicy and flavorful. We use boneless, skinless chicken thighs because they’re more flavorful than chicken breasts and they stay juicy after frying.

• Boneless, skinless chicken thighs: It’s more flavorful and results in the juiciest results. 
• All-purpose flour: In this recipe, you’ll start by dredging the chicken in the flour. 
• Eggs: You’ll need 2 large eggs.
• Sour cream: Sour cream is whisked with eggs to create a binder for the panko breadcrumbs.
• Panko breadcrumbs: Panko breadcrumbs are the key to crispy, crunchy perfection.

1. Pound the chicken. Place the chicken thighs, a few pieces at a time, in a large zip-top bag and pound with a rolling pin or the flat side of a meat mallet until about 1/4-inch thick.
2. Bread the chicken. Working with 1 piece of chicken at a time, dip in the flour mixture, then the egg-sour cream mixture, and finally the panko mixture until evenly coated, gently pressing the breadcrumbs into the chicken so they stick. Place on a baking sheet in a single layer.
3. Fry the chicken. Working in 3 to 4 batches, add the chicken to the hot oil (about 350ºF) in a single layer and fry until cooked through and light golden-brown, 1 1/2 to 3 minutes per side. Transfer to a paper towel-lined plate or wire rack set over a baking sheet.
4. Serve. Serve with tonkatsu sauce, thinly sliced green cabbage, and rice.

• Chicken: Boneless, skinless chicken breast can be used in place of chicken thighs.
• Pork: Use thin-cut boneless pork loin chops to make tonkatsu.
• Gluten-free: To make this gluten-free, use gluten-free flour and gluten-free panko breadcrumbs.

• Make ahead: The chicken can be pounded, breaded, and refrigerated uncovered up to 4 hours before frying.
• Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
• To reheat: Reheat in a 375°F oven directly on the rack until crispy and hot, 10 to 12 minutes.

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• Stovetop Japanese Rice
• Japanese-Inspired Cucumber Salad
• Okonomiyaki