Crispy Chicken Katsu Bowls
Crispy, golden, and so satisfying, Chicken Katsu is a Japanese classic that’s surprisingly easy to make at home. With its crunchy panko coating and juicy, tender chicken inside, it’s perfect for a quick weeknight meal.
Serves
4
Prep time
20 minutes
Cooking time
20 minutes
Helpful Tips
Storage
Allow the chicken katsu to cool completely, then store it in an airtight container in the fridge for up to three days.
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Substitutions
Swap chicken for pork (tonkatsu) or tofu for a vegetarian-friendly version.
Serving Suggestions
Helpful Tips
Storage
Allow the chicken katsu to cool completely, then store it in an airtight container in the fridge for up to three days.
Substitutions
Swap chicken for pork (tonkatsu) or tofu for a vegetarian-friendly version.
Serving Suggestions
Ingredients
- 4 skinless, boneless chicken thighs
- Salt and pepper, to season
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1.5 cups Panko breadcrumbs
- 1/4 cup neutral oil (canola or vegetable oil) or cooking spray for air frying
To serve:
- 2 cups cooked rice
- 1 medium carrot, cut into matchsticks
- 1/2 cucumber, cut into matchsticks
- 1 avocado, sliced
- 1/4 cup tonkatsu sauce
- 1/4 cup kewpie mayo
Directions
- Season the chicken thighs with salt and pepper on both sides.
- Coat each piece of chicken in flour, making sure it’s evenly coated.
- Dip the floured chicken into the beaten eggs.
- Finally, press the chicken into the Panko breadcrumbs, coating it thoroughly.
- Traditional Frying: Heat the oil in a frying pan over medium heat. Once hot, carefully place the chicken in the pan and fry for 4-5 minutes on each side, or until the chicken is golden brown and cooked through
- Remove the chicken from the heat and let it rest briefly. Slice and serve with tonkatsu sauce, kewpie mayo, and a side of rice and fresh vegetables.
Ingredients
- 4 skinless, boneless chicken thighs
- Salt and pepper, to season
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1.5 cups Panko breadcrumbs
- 1/4 cup neutral oil (canola or vegetable oil) or cooking spray for air frying
To serve:
- 2 cups cooked rice
- 1 medium carrot, cut into matchsticks
- 1/2 cucumber, cut into matchsticks
- 1 avocado, sliced
- 1/4 cup tonkatsu sauce
- 1/4 cup kewpie mayo
Directions
- Season the chicken thighs with salt and pepper on both sides.
- Coat each piece of chicken in flour, making sure it’s evenly coated.
- Dip the floured chicken into the beaten eggs.
- Finally, press the chicken into the Panko breadcrumbs, coating it thoroughly.
- Traditional Frying: Heat the oil in a frying pan over medium heat. Once hot, carefully place the chicken in the pan and fry for 4-5 minutes on each side, or until the chicken is golden brown and cooked through
- Remove the chicken from the heat and let it rest briefly. Slice and serve with tonkatsu sauce, kewpie mayo, and a side of rice and fresh vegetables.
Watch How to Make It
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Dinner
Weeknight dinners
30 minutes or less
High-protein meals
Chicken
Asian