18 Crispy Chicken Katsu Delicious Recipes

Craving something crispy, juicy, and utterly satisfying? You’re in the right place! Our roundup of 18 Crispy Chicken Katsu Recipes is here to transform your dinner routine into a flavor-packed adventure. Perfect for busy weeknights or when you’re in the mood for some comfort food magic, these recipes promise golden, crunchy perfection every time. Let’s dive in and discover your next favorite dish!

Classic Chicken Katsu with Tonkatsu Sauce

Craving something crispy and comforting? This Classic Chicken Katsu with Tonkatsu Sauce is a foolproof way to bring a taste of Japan to your kitchen.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable oil, for frying
• 1/4 cup tonkatsu sauce

Instructions

1. Place each chicken breast between two pieces of plastic wrap and pound to an even 1/2-inch thickness.
2. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Dredge each chicken breast in the flour, shaking off any excess. Dip into the beaten eggs, then coat thoroughly with the panko breadcrumbs.
4. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat until shimmering. Fry the chicken for 3-4 minutes per side, until golden brown and cooked through.
5. Transfer to a paper towel-lined plate to drain any excess oil.
6. Slice the chicken and serve drizzled with 1/4 cup tonkatsu sauce.

The magic of this dish lies in the contrast between the ultra-crispy panko crust and the tender, juicy chicken inside. It’s a texture lover’s dream!

Tip: For an extra crispy crust, let the breaded chicken rest for 5 minutes before frying.

Spicy Chicken Katsu with Sriracha Mayo

Spice up your dinner routine with this Spicy Chicken Katsu, featuring a crispy, golden crust and a kick of heat, perfectly balanced with creamy Sriracha mayo.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 cup mayonnaise
• 2 tbsp Sriracha sauce
• 1 tbsp lemon juice
• Vegetable oil, for frying

Instructions

1. Pound the chicken breasts to an even 1/2-inch thickness.
2. In three separate bowls, place the flour, beaten eggs, and panko breadcrumbs. Mix 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika into the flour.
3. Dredge each chicken breast in the flour mixture, then dip into the eggs, and finally coat with panko breadcrumbs.
4. Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken for 4-5 minutes per side until golden brown and cooked through.
5. In a small bowl, mix 1/2 cup mayonnaise, 2 tbsp Sriracha sauce, and 1 tbsp lemon juice to make the Sriracha mayo.
6. Serve the chicken katsu sliced with a drizzle of Sriracha mayo on top.

The contrast between the crispy, spicy chicken and the cool, tangy mayo creates a flavor explosion that’s irresistibly delicious.

Tip: For an extra crispy crust, let the breaded chicken rest for 5 minutes before frying.

Chicken Katsu Curry with Japanese Rice

Craving something crispy, savory, and utterly comforting? This Chicken Katsu Curry with Japanese Rice is a cozy hug in a bowl, combining crunchy breaded chicken with a rich, aromatic curry sauce.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 2 cups Japanese short-grain rice
• 3 cups water
• 1 package Japanese curry roux
• 2 cups diced potatoes
• 1 cup diced carrots
• 1/2 onion, sliced
• 2 cups water (for curry)

Instructions

1. Start by cooking the Japanese rice: Rinse the rice under cold water until the water runs clear. Combine the rice and 3 cups water in a rice cooker and cook according to manufacturer’s instructions.
2. Season the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Dredge each breast in flour, dip in beaten eggs, then coat with panko breadcrumbs.
3. Heat 2 tbsp vegetable oil in a large skillet over medium heat. Fry the breaded chicken breasts for 5-6 minutes on each side until golden brown and cooked through. Set aside on a wire rack to keep crispy.
4. In the same skillet, add the onion, potatoes, and carrots. Sauté for 5 minutes until slightly softened. Add 2 cups water and bring to a boil. Reduce heat, add the curry roux, and simmer for 10 minutes until the vegetables are tender and the sauce thickens.
5. Slice the chicken katsu and serve over the cooked rice, ladling the curry sauce and vegetables over the top.

The magic of this dish lies in the contrast between the ultra-crispy chicken and the velvety, spiced curry sauce—a match made in comfort food heaven.

Tip: For an extra crispy crust, let the breaded chicken rest for 5 minutes before frying.

Chicken Katsu Sandwich with Shredded Cabbage

Craving something crispy, juicy, and utterly satisfying? This Chicken Katsu Sandwich with Shredded Cabbage is a game-changer for your lunch routine.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 cup shredded cabbage
• 2 tablespoons mayonnaise
• 1 tablespoon tonkatsu sauce
• 2 soft sandwich rolls
• Oil for frying

Instructions

1. Pound the chicken breasts to an even 1/2-inch thickness. Season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder.
2. Set up a breading station: place flour, beaten eggs, and panko breadcrumbs in three separate shallow dishes. Dredge each chicken breast in flour, dip in eggs, then coat with panko, pressing gently to adhere.
3. Heat oil in a large skillet over medium heat until shimmering. Fry the chicken for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
4. In a small bowl, mix 2 tablespoons mayonnaise with 1 tablespoon tonkatsu sauce. Spread this mixture on the cut sides of the sandwich rolls.
5. Layer the shredded cabbage and fried chicken katsu on the bottom half of each roll, then top with the other half.

The magic of this sandwich lies in the contrast between the crunchy panko crust and the soft, tangy cabbage, all brought together with the rich tonkatsu mayo.

Tip: For an extra crunch, toast the sandwich rolls lightly before assembling.

Chicken Katsu Sushi Roll

Transform your sushi night with this crispy, savory twist—Chicken Katsu Sushi Roll combines the best of Japanese flavors in every bite.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1/4 cup vegetable oil
• 4 nori sheets
• 1/2 cucumber, julienned
• 1 avocado, sliced
• 1/4 cup mayonnaise
• 2 tbsp tonkatsu sauce

Instructions

1. Rinse sushi rice until water runs clear. Cook rice with water in a rice cooker or pot, then let it sit covered for 10 minutes. Mix rice vinegar, sugar, and salt, then fold into the rice.
2. Pound chicken breasts to 1/2-inch thickness. Dredge in flour, dip in beaten eggs, then coat with panko.
3. Heat oil in a pan over medium heat. Fry chicken until golden and cooked through, about 4 minutes per side. Slice into strips.
4. Place a nori sheet on a bamboo mat. Spread a thin layer of rice, leaving a 1-inch border. Layer chicken, cucumber, and avocado in the center. Roll tightly using the mat.
5. Mix mayonnaise and tonkatsu sauce. Slice the roll into 8 pieces and drizzle with sauce.

The crunch of panko-coated chicken paired with creamy avocado and tangy sauce makes this roll a standout. Perfect for when you’re craving something different yet comforting.

Tip: For extra crispiness, double fry the chicken at 350°F for 2 minutes after the initial fry.

Chicken Katsu Donburi Bowl

Craving something crispy, savory, and utterly comforting? This Chicken Katsu Donburi Bowl brings the crunch of fried chicken together with the sweetness of onions and eggs, all nestled over steaming rice.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup vegetable oil, for frying
• 1 onion, thinly sliced
• 1/2 cup dashi stock
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 2 large eggs, lightly beaten
• 2 cups cooked white rice
• 2 green onions, thinly sliced for garnish

Instructions

1. Pound the chicken breasts to an even 1/2-inch thickness. Dredge in flour, dip in beaten eggs, then coat with panko breadcrumbs.
2. Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels and slice into strips.
3. In the same skillet, sauté the onion until soft. Add dashi stock, soy sauce, mirin, and sugar. Simmer for 2 minutes.
4. Pour the lightly beaten eggs over the onions. Cover and cook until the eggs are just set, about 2 minutes.
5. Divide the cooked rice between two bowls. Top with the egg and onion mixture, then the sliced chicken katsu. Garnish with green onions.

The magic of this dish lies in the contrast between the crispy chicken and the soft, eggy onion layer, creating a harmony of textures in every bite.

Tip: For an extra crispy coating, let the breaded chicken rest for 5 minutes before frying.

Chicken Katsu with Miso Soup

Craving something crispy and comforting? This Chicken Katsu with Miso Soup combo brings the crunch and warmth to your dinner table in no time.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable oil
• 4 cups water
• 2 tbsp white miso paste
• 1/2 cup sliced green onions
• 1/2 cup diced tofu
• 1 sheet nori, cut into thin strips

Instructions

1. Pound the chicken breasts to an even 1/2-inch thickness. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Dredge each chicken breast in flour, dip into beaten eggs, then coat evenly with panko breadcrumbs.
3. Heat 1/4 cup vegetable oil in a large skillet over medium heat. Fry the chicken for 4-5 minutes per side until golden brown and cooked through. Drain on paper towels.
4. For the miso soup, bring 4 cups water to a simmer in a pot. Dissolve 2 tbsp miso paste into the water. Add tofu and green onions, simmer for 2 minutes. Remove from heat and sprinkle with nori strips.
5. Serve the crispy chicken katsu alongside the warm miso soup for a meal that balances texture and umami perfectly.

Tip: For an extra crispy crust, let the breaded chicken rest for 5 minutes before frying.

Chicken Katsu Tacos with Asian Slaw

Transform your taco night with these crispy Chicken Katsu Tacos topped with a vibrant Asian slaw, a fusion that brings together the best of Japanese and Mexican flavors.

Ingredients

• 1 lb boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup vegetable oil
• 8 small flour tortillas
• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 2 green onions, thinly sliced
• 1/4 cup mayonnaise
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp sugar

Instructions

1. Season the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
2. Dredge each chicken breast in flour, dip in beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
3. Heat 1/4 cup vegetable oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain, then slice into strips.
4. In a large bowl, whisk together 1/4 cup mayonnaise, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tsp sugar. Add 2 cups shredded cabbage, 1/2 cup shredded carrots, and 2 thinly sliced green onions, tossing to coat.
5. Warm the flour tortillas according to package instructions. Fill each tortilla with sliced chicken katsu and a generous amount of Asian slaw.

The crunch of the panko-crusted chicken paired with the tangy, crisp slaw creates a taco experience that’s irresistibly textured and flavorful.

Tip: For an extra kick, drizzle the tacos with sriracha mayo or sprinkle with sesame seeds before serving.

Chicken Katsu Burger with Wasabi Mayo

Transform your burger night with this Chicken Katsu Burger, featuring crispy panko-crusted chicken and a spicy wasabi mayo that packs a punch.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup mayonnaise
• 1 tbsp wasabi paste
• 1 tsp soy sauce
• 4 burger buns, toasted
• 1 cup shredded lettuce
• 4 slices tomato
• Vegetable oil, for frying

Instructions

1. Pound the chicken breasts to an even 1/2-inch thickness. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Set up a breading station with three shallow dishes: one with 1/2 cup flour, one with 2 beaten eggs, and one with 1 cup panko breadcrumbs.
3. Dredge each chicken breast in flour, dip in egg, then coat with panko, pressing gently to adhere.
4. Heat 1/2 inch of vegetable oil in a large skillet over medium heat. Fry the chicken for 3-4 minutes per side until golden and cooked through. Drain on paper towels.
5. In a small bowl, mix 1/4 cup mayonnaise, 1 tbsp wasabi paste, and 1 tsp soy sauce.
6. Spread wasabi mayo on the bottom buns. Top with shredded lettuce, a slice of tomato, and the crispy chicken. Cover with the top bun.

The crunch of the panko against the creamy, spicy mayo creates a texture and flavor contrast that’s irresistibly satisfying.

Tip: For an extra crispy coating, let the breaded chicken rest for 5 minutes before frying.

Chicken Katsu Salad with Sesame Dressing

Craving something crispy, fresh, and packed with flavor? This Chicken Katsu Salad with Sesame Dressing is a game-changer for your weeknight dinners.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed salad greens
• 1/4 cup sesame seeds
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1/4 cup vegetable oil
• 1 tbsp sesame oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Season the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
3. Dredge each chicken breast in flour, dip into beaten eggs, then coat with panko breadcrumbs, pressing gently to adhere.
4. Place the chicken on the prepared baking sheet and bake for 25 minutes until golden and crispy.
5. While the chicken bakes, whisk together soy sauce, honey, rice vinegar, vegetable oil, and sesame oil in a small bowl to make the dressing.
6. Toss the mixed salad greens with half of the dressing and sprinkle with sesame seeds.
7. Slice the baked chicken katsu and place on top of the salad. Drizzle with the remaining dressing.

The contrast between the crispy chicken and the fresh, tangy salad is what makes this dish a standout. It’s a perfect balance of textures and flavors that’ll keep you coming back for more.

Tip: For an extra crunch, toast the sesame seeds in a dry pan over medium heat for 1-2 minutes before adding them to the salad.

Chicken Katsu Ramen

Craving something crispy and comforting? This Chicken Katsu Ramen combines the crunch of perfectly fried chicken with the rich, savory depth of homemade ramen broth.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups chicken broth
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 2 packs ramen noodles (seasoning packets discarded)
• 2 green onions, sliced
• 1 tbsp vegetable oil

Instructions

1. Season the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Dredge each breast in flour, dip in beaten eggs, then coat with panko breadcrumbs.
2. Heat 1 tbsp vegetable oil in a large skillet over medium heat. Fry the chicken for 5-6 minutes per side until golden brown and cooked through. Let rest on a wire rack, then slice.
3. In a pot, bring 4 cups chicken broth to a simmer with 2 cloves minced garlic, 1 tbsp soy sauce, and 1 tsp sesame oil. Add ramen noodles and cook for 3 minutes until tender.
4. Divide the broth and noodles between bowls. Top with sliced chicken katsu and garnish with green onions.

The magic of this dish lies in the contrast between the crispy chicken and the silky noodles, all brought together by a deeply flavorful broth.

Tip: For an extra crispy crust, press the panko breadcrumbs firmly onto the chicken before frying.

Chicken Katsu with Sweet Chili Sauce

Craving something crispy, juicy, and packed with flavor? This Chicken Katsu with Sweet Chili Sauce is a game-changer for your weeknight dinners.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable oil, for frying
• 1/4 cup sweet chili sauce

Instructions

1. Place the chicken breasts between two pieces of plastic wrap and pound to an even 1/2-inch thickness.
2. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with salt and black pepper.
3. Dredge each chicken breast in flour, shaking off excess. Dip into eggs, then coat with panko mixture, pressing gently to adhere.
4. Heat vegetable oil in a large skillet over medium-high heat. Fry chicken for 4-5 minutes per side until golden brown and cooked through.
5. Transfer to a paper towel-lined plate to drain. Slice and serve drizzled with sweet chili sauce.

The magic of this dish lies in the contrast between the crunchy panko crust and the sweet, tangy sauce—it’s a texture and flavor combo you’ll want to repeat.

Tip: For an extra crispy crust, let the breaded chicken rest for 5 minutes before frying.

Chicken Katsu Bento Box

Bring a taste of Japan to your lunchbox with this crispy Chicken Katsu Bento Box, a perfect balance of crunch and comfort.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup vegetable oil, for frying
• 1 cup cooked white rice
• 1/2 cup shredded cabbage
• 2 tbsp tonkatsu sauce

Instructions

1. Pound the chicken breasts to an even 1/2-inch thickness. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Dredge each chicken breast in flour, dip into the beaten egg, then coat thoroughly with panko breadcrumbs.
3. Heat 1/2 cup vegetable oil in a large skillet over medium-high heat. Fry the chicken for 3-4 minutes per side until golden brown and cooked through.
4. Let the chicken rest on a wire rack for 2 minutes, then slice into strips.
5. Assemble the bento box with cooked white rice, shredded cabbage, and chicken katsu strips. Drizzle with 2 tbsp tonkatsu sauce.

The magic of this dish lies in the contrast between the juicy chicken and the ultra-crispy panko crust, making every bite a delight.

Tip: For an extra crispy coating, press the panko breadcrumbs firmly onto the chicken before frying.

Chicken Katsu with Pickled Vegetables

Craving something crispy and tangy? This Chicken Katsu with Pickled Vegetables is a delightful twist on the classic, offering a perfect balance of textures and flavors.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable oil
• 1 cup shredded cabbage
• 1/2 cup julienned carrots
• 1/4 cup rice vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt

Instructions

1. Pound the chicken breasts to an even 1/2-inch thickness.
2. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Dredge each chicken breast in flour, dip in beaten eggs, then coat with panko breadcrumbs.
4. Heat 1/2 cup vegetable oil in a large skillet over medium heat. Fry the chicken for 4-5 minutes per side until golden brown and cooked through.
5. In a bowl, mix shredded cabbage, julienned carrots, rice vinegar, sugar, and 1/2 teaspoon salt. Let sit for 10 minutes to pickle slightly.
6. Serve the chicken katsu sliced over a bed of the pickled vegetables.

The crunch of the panko-coated chicken paired with the quick-pickled veggies creates a refreshing contrast that’s hard to resist.

Tip: For an extra crispy crust, let the breaded chicken rest for 5 minutes before frying.

Chicken Katsu Pizza with Teriyaki Sauce

Transform your pizza night with this fusion favorite that combines crispy chicken katsu and sweet teriyaki sauce on a cheesy, golden crust.

Ingredients

• 1 pre-made pizza dough (14 oz)
• 1/2 cup teriyaki sauce
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 2 chicken breasts, pounded thin
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• 1/4 cup vegetable oil
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds

Instructions

1. Preheat oven to 425°F. Roll out the pizza dough on a floured surface to a 12-inch circle and transfer to a baking sheet.
2. Spread 1/4 cup teriyaki sauce over the dough, leaving a small border for the crust. Sprinkle with mozzarella and cheddar cheeses.
3. Dredge chicken breasts in flour, dip in beaten egg, then coat with panko breadcrumbs.
4. Heat vegetable oil in a large skillet over medium-high heat. Fry chicken until golden and cooked through, about 4 minutes per side. Let rest for 2 minutes, then slice into strips.
5. Arrange chicken strips on the pizza. Drizzle with remaining 1/4 cup teriyaki sauce.
6. Bake for 15-18 minutes until the crust is golden and cheese is bubbly. Garnish with green onions and sesame seeds before serving.

The crunch of panko-crusted chicken against the gooey cheese and sweet teriyaki creates a pizza that’s irresistibly textured and flavored.

Tip: For an extra crispy crust, pre-bake the dough for 5 minutes before adding toppings.

Chicken Katsu Stir Fry with Vegetables

Transform your weeknight dinner with this Chicken Katsu Stir Fry, a crispy, savory twist on the classic stir-fry that’s sure to become a family favorite.

Ingredients

• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/4 cup vegetable oil, divided
• 2 cups mixed vegetables (bell peppers, broccoli, and carrots), sliced
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Dredge the chicken breasts in flour, dip in beaten eggs, then coat with panko breadcrumbs.
2. Heat 2 tbsp vegetable oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side until golden and crispy. Remove and set aside.
3. In the same skillet, add remaining 2 tbsp vegetable oil. Stir-fry the mixed vegetables for 5 minutes until tender-crisp.
4. Slice the cooked chicken into strips and return to the skillet with the vegetables.
5. In a small bowl, whisk together soy sauce, honey, garlic powder, salt, and black pepper. Pour over the chicken and vegetables, stirring to coat evenly. Cook for another 2 minutes until everything is heated through.

The crunch of the katsu paired with the sweet and savory sauce creates a delightful contrast that elevates this stir-fry beyond the ordinary.

Tip: For an extra crispy chicken, let the breaded chicken rest for 5 minutes before frying.

Chicken Katsu with Udon Noodles

Craving something crispy and comforting? This Chicken Katsu with Udon Noodles combines the crunch of perfectly breaded chicken with the slurp-worthy goodness of udon in a dish that’s sure to satisfy.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 2 packs udon noodles (7 oz each)
• 2 cups chicken broth
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 green onions, sliced

Instructions

1. Pound the chicken breasts to an even 1/2-inch thickness. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. Dredge each chicken breast in flour, dip in beaten eggs, then coat with panko breadcrumbs, pressing lightly to adhere.
3. Heat 2 tbsp vegetable oil in a large skillet over medium heat. Cook the chicken for 4-5 minutes per side until golden brown and cooked through. Transfer to a paper towel-lined plate.
4. In a pot, bring 2 cups chicken broth to a boil. Add udon noodles and cook for 3 minutes. Stir in 1 tbsp soy sauce and 1 tsp sugar.
5. Slice the chicken katsu and serve over the udon noodles. Garnish with sliced green onions.

The magic of this dish lies in the contrast between the ultra-crispy chicken and the soft, chewy udon noodles, all brought together by a subtly sweet and savory broth.

Tip: For an extra crispy crust, let the breaded chicken rest for 5 minutes before frying.

Chicken Katsu Spring Rolls

Transform the classic Chicken Katsu into a crispy, handheld delight with these Chicken Katsu Spring Rolls, perfect for dipping and sharing.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp vegetable oil, plus more for frying
• 8 spring roll wrappers
• 1 cup shredded cabbage
• 1/4 cup tonkatsu sauce

Instructions

1. Pound the chicken breasts to an even 1/2-inch thickness. Season both sides with salt and pepper.
2. Dredge each chicken breast in flour, dip into beaten eggs, then coat evenly with panko breadcrumbs.
3. Heat 1 tbsp vegetable oil in a pan over medium heat. Fry the chicken for 4-5 minutes per side until golden and cooked through. Let cool, then slice into thin strips.
4. Lay a spring roll wrapper on a clean surface. Place a few strips of chicken, some shredded cabbage, and a drizzle of tonkatsu sauce near the bottom edge. Fold the sides over the filling, then roll tightly from the bottom up.
5. Heat oil in a deep fryer or large pot to 350°F. Fry the spring rolls in batches for 2-3 minutes until crispy and golden. Drain on paper towels.

The crunch of panko-coated chicken wrapped in a crispy spring roll creates a delightful contrast with the soft cabbage and savory tonkatsu sauce.

Tip: For an extra crispy finish, double fry the spring rolls by letting them cool slightly after the first fry, then frying again for 1 minute.

Conclusion

We hope this roundup of 18 Crispy Chicken Katsu recipes inspires your next kitchen adventure! Each dish offers a unique twist on this beloved classic, perfect for any home cook looking to spice up their meal plan. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to keep these delicious ideas handy. Happy cooking!