Chicken Katsu Recipe

One of my favorite recipes to make ever (entirely inspired by SeriousEats). I’m paraphrasing the step-by-step SeriousEats guide to making it because our friends Joy and Vincent are asking their wedding guests to include a recipe in their guestbook so they can make all their friends favorite recipes! So this is an abridged version for brevity.

Suggested Kitchen tools:

  1. Dutch oven or deep-enough-to-fry stainless steel skillet
  2. Instant-read thermometer


  1. 4 boneless, skinless chicken thighs, 4 to 5 ounces (110 to 140g) each
  2. Kosher salt and freshly ground black pepper
  3. 1 cup all-purpose flour (about 5 ounces; 140g)
  4. 3 large eggs, thoroughly beaten
  5. 1 1/2 cups Japanese-style panko bread crumbs (about 5 ounces; 140g)
  6. Vegetable, canola, or peanut oil, for frying


  1. Cut your chicken thighs into cutlets 0.5-1 inch thick
  2. Salt and rest the chicken for 1-2 hours in the refrigerator (this is a ‘dry brine’). This will cause the chicken to retain moisture, helping the skin stick to the chicken while frying. This step is critical!

  1. After the dry brine, coat your cutlets in flour → egg → panko using three separate shallow bowls.

  1. Fill a large dutch oven or deep skillet with the vegetable/canola/peanut oil and heat until temperature reaches 350F (measured by an instant-read thermometer)
  2. Fry cutlets, rotating them every 1 1/2 minutes, continue cooking until frying to golden brown is complete, about 6-8 minutes total.
  3. Slice katsu into thin strips and serve immediately with shredded cabbage, lemon wedges, white rice, and tonkatsu sauce.