Crispy Chicken Katsu Bowls

Crispy, golden, and packed with over 35g of protein per serving—Chicken Katsu is a Japanese classic that’s surprisingly easy to make at home. With its crunchy panko coating and tender, juicy chicken, it’s perfect for a quick weeknight meal or a dish that’ll impress guests.

What Is Chicken Katsu?

Chicken katsu is a popular Japanese dish that features crispy fried chicken cutlets coated in Panko breadcrumbs. It’s often served with a rich tonkatsu sauce.

What you need to make Chicken Katsu

Chicken: Skinless, boneless chicken thighs are ideal for a juicy, flavourful katsu.

Seasonings: A simple seasoning of salt and pepper enhances the natural taste of the chicken.

Flour: Helps to lock in moisture and brown the chicken

Egg: Provides moisture, allowing the Panko to adhere to the chicken and form a crunchy coating.

Panko: Japanese breadcrumbs give katsu its signature crispy texture

Oil: A neutral oil with a high smoke point, like canola or vegetable oil

What to serve with Chicken Katsu

Chicken katsu is delicious on its own but can be paired with a variety of sides for a more balanced meal. The classic accompaniment is tonkatsu sauce for a savoury depth, and kewpie mayo adds a creamy kick. For a fresh contrast, serve your katsu with sliced carrot, cucumber, and avocado on a bed of rice.

For a lighter option, serve it with shredded cabbage and a drizzle of sesame dressing. The crisp texture and mild sweetness of cabbage complement the rich, crunchy chicken.

If you’re looking for a heartier meal, chicken katsu also works well in a Japanese-style curry, where the crispy chicken is served over rice and smothered in a thick, flavourful curry sauce.

How to make Chicken Katsu at home

1. Season the chicken with salt and pepper. Then, coat each piece in flour.
2. Dip the floured chicken into beaten egg, making sure it’s fully coated. Next, press each piece into the Panko breadcrumbs, covering it completely for that signature crunch.
3. Heat oil in a frying pan over medium heat, then fry the chicken katsu for 4-5 minutes on each side, or until golden brown and cooked through. For a healthier option, cook the chicken katsu in an air fryer. Coat the chicken with a light layer of oil or cooking spray, then air fry at 180°C (350°F) for about 10-12 minutes, flipping halfway through, until golden brown and cooked through.

Variations of Chicken Katsu

While traditional chicken katsu is made with panko-coated chicken thighs or breasts, there are plenty of ways to customise it to suit different tastes and dietary needs. You can swap chicken for pork (tonkatsu) or tofu for a vegetarian-friendly version. If you love spice, add chilli flakes or cayenne pepper to the panko for an extra kick. For a change up, serve your katsu in a sandwich with shredded cabbage and a drizzle of spicy mayo—perfect for a quick and satisfying meal.

How to store leftover Chicken Katsu

If you have leftovers, allow the chicken katsu to cool completely. Then, store it in an airtight container in the refrigerator for up to three days. To reheat, place it in the oven or microwave.

For the best texture, reheat the chicken in an air fryer or oven at 180°C (350°F) for 5-7 minutes to crisp it back up. Avoid microwaving for too long, as it can make the breading soggy. Leftover katsu also makes a great addition to sandwiches or rice bowls, giving you a quick and satisfying meal the next day.

Macro Breakdown

For one serving, the approximate macronutrient breakdown is:

Protein: 35.9g

Carbs: 52.8g

Fat: 27.5g

These values are estimates based on standard ingredient portions and may vary depending on the exact brands and preparation methods used.