Baked Chicken Katsu Recipe (2024)

Are you ready for epic crunch? Not only is this Baked Chicken Katsu(チキンカツ) Recipe just as crispy as the deep fried Japanese original, it stays crispy even longer!

Baked Chicken Katsu Recipe (1)

What is chicken Katsu?

Chicken katsu (チキンカツ) is a Japanese panko coated chicken cutlet.

Sometimes also referred to as torikatsu, this simple dish is usually deep fried, topped with tonkatsu sauce and served alongside shredded cabbage (or a green salad).

Now, if the word tonkatsu sounds familiar, that’s because it’s used when referring to both to the delicious Japanese BBQ sauce (more on that in a sec) – and the fried pork cutlet it is normally poured on top of.

Wait… pork?

Yep – this Japanese baked chicken cutlet recipe is actually a variation of tonkatsu (豚カツ) – which is a breaded and fried pork cutlet. And while the original is pretty delicious in its own right, I actually prefer the chicken version.

You might say this baked chicken katsu is a couple steps removed from the original pork katsu.

It’s lighter than the iconic original Japanese fried chicken katsu – but with a depth of flavor and crunch that somehow makes it seem more indulgent.

But, trust me, you’re going to love it!

Imagine atender and juicy chickenbreast coveredwith panko breadcrumbs… so crispy, you would swear it’s deep fried! Mmmmm 😋 Yes, it’s that good!

What is panko?

Panko (パン粉) breadcrumbs are large and airy Japanese breadcrumbs used predominantly as a breading in fried dishes.

When fried, they produce a light, airy crunch that is at odds with having been immersed in cooking oil. You see, panko breadcrumbs resist taking on cooking oil and grease.

Therefore, they result in a light and vivacious crunch – much more so than traditional breadcrumbs.

Baked Chicken Katsu Recipe (2)

Ingredients for Baked Chicken Katsu

  • Chicken Breast: You’ll need about 1/2 pound of boneless, skinless chicken breast to make this recipe.
  • Panko Breadcrumbs: Crunchier and airier than traditional breadcrumbs, using panko in this recipe will leave you with a perfectly crispy exterior. Don’t be surprised if there’s a chorus of audible crunches around the table when everyone digs in! Panko is fairly easy to track down in most grocery stores these days – or grab panko on Amazon.
  • Extra Virgin Olive Oil: You’ll use this when toasting the breadcrumbs in a pan.
  • All Purpose Flour and an Egg: This is the classic combination to use when applying breading to a protein (more on that in the next section).
  • Salt and Pepper: Add dimension to your breading’s flavor with a little dash of the old S&P.

Baked Chicken Katsu Recipe (3)

How to bake chicken Katsu

Something tells me you’re going to be so happy when you see just how easy it is to whip up this Japanese katsu chicken recipe in your own home kitchen.

  1. Now, when baking, the secret to those crispy pankobreadcrumbs is tobriefly toast them in a pan with a tablespoon of extra virginolive oil.
  2. When the breadcrumbs turn golden brown, transfer to a bowl and you’re ready to bake your chicken katsu. This simple method ensures that the breadcrumbs will stay nice and crispy for a long time. (When I shot this recipe, the chicken actually stayed crispy for four hours. Who knows how much longer it would have stayed that way if we hadn’t finally devoured it after the photoshoot!)
  3. Next, pound the chicken breasts to about a half-inch thickness.
  4. Then simply dip your chicken in flour, then in a beaten egg – and finally in panko breadcrumbs. Lightly press both sides to ensure they are evenly coated.
  5. Bake at 400°F for about 12-13 minutes on EACH SIDE. Once your chicken cutlets reach an internal temperature of 165°F, you’re good to plate them up and serve with tonkatsu sauce.

Hey, I told you it was easy!

Baked Chicken Katsu Recipe (4)

What is katsu sauce / tonkatsu sauce?

Now, this baked chicken katsu recipe is great on it own. And if you have a favorite way to serve breaded chicken cutlets, go for it! They would be delicious with anything from ketchup to BBQ sauce to mayo – or even tartar sauce.

Butif you want to eat chicken katsu the way they do in Japan, serve it with tonkatsu sauce (とんかつソース).

To give you a quick (oversimplified) explanation, tonkatsu sauce is basically the Japanese version of barbecue sauce, but a bit sweeter and tangier.

You can find it at your local Asian supermarket or buy it here on Amazon.

But did you know that you can also make it at home with only 4 simple ingredients that I bet are in your pantry or fridge right now!? It’ll take you all of 2 minutes to make.

Seriously – follow this easy recipe for homemade tonkatsu sauce, and you’ll be devouring breaded chicken katsu cutlets in no time, without the trip to the Asian grocery store!

The best part is that it’s a super versatile sauce.

I often swap tonkatsu sauce into recipes that call for ketchup because the taste is a bit more complex. It’s even sandwich friendly. Heck, you could say that tonkatsu goes pretty well with just about everything served on a bun!

Baked Chicken Katsu Recipe (5)

What to serve with baked chicken katsu

This crispy baked katsu cutlet goes so well with shredded cabbage that you might want to level up and serve it alongside this colorful Asian slaw, this smoky Japanese cabbage salad with katsuobushi – or even this fruity red cabbage slaw.

And if you’re looking for a traditional Japanese side dish, this Japanese cucumber salad (sunomono) makes the perfect accompaniment!

And don’t forget about the most iconic sauce to drizzle on top of your baked chicken katsu: Homemade Tonkatsu Sauce!

What about you? Do you prefer fried or baked chicken katsu? Or are you a die hard fan of the original pork tonkatsu? Tell me about your preferences in the comments.

Happy cooking, friends!

Other delicious and easy Asian chicken recipes:

  • Hunan Chicken
  • Moo Goo Gai Pan
  • Mongolian Chicken
  • Korean Sticky Chicken
  • Chicken Egg Foo Young


  • 25 Asian Side Dishes
  • 43 Japanese Recipes You Can Make at Home

Baked Chicken Katsu Recipe (6)

Baked Chicken Katsu Recipe (7)

Did you like this Baked Chicken KatsuRecipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!


Baked Chicken Katsu Recipe (8)

Baked Chicken Katsu Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews

  • Author: Caroline Phelps
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 people 1x
  • Category: Main
  • Method: Baked
  • Cuisine: Japanese
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This baked chicken katsu recipe is just as crispy as the deep fried version and stays crispy even longer!



  • 1/2 pound boneless, skinless chicken breast
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoon all-purpose flour
  • 1 large egg
  • salt and pepper to taste
  • tonkatsu sauce (optional)


  1. Move one of the oven racks to the upper-middle part and preheat oven to 400ºF.
  2. Line a baking sheet with parchment paper and set aside.
  3. Place three shallow bowls one next to another and fill the first one with flour and the second with the egg. Leave the third one empty for now – this will be for the panko breadcrumbs.
  4. In a small pan over medium heat, add breadcrumbs and olive oil and toss to coat evenly. Season with salt and pepper and cook until breadcrumbs are golden brown. Turn the heat off and add breadcrumbs to the last shallow bowl.
  5. Pound chicken to about 1/2-inch thickness and dip each piece in flour, egg and panko breadcrumbs. Press gently to coat the chicken evenly on each side.
  6. Place chicken pieces on parchment paper and bake in the oven for 12-13 minutes on each side, until the chicken’s internal temperature reaches 165° Fahrenheit (75° Celsius).
  7. Serve with tonkatsu sauce or ketchup.


  • Serving Size:
  • Calories: 298
  • Sugar: 0.6 g
  • Sodium: 129.6 mg
  • Fat: 12.8 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 13.4 g
  • Fiber: 0.6 g
  • Protein: 30.6 g
  • Cholesterol: 175.7 mg

Recipe Card powered byBaked Chicken Katsu Recipe (9)

Baked Chicken Katsu Recipe (2024)


Can you make katsu chicken in the oven? ›

Place flour and eggs in separate large bowls. Dip each piece of chicken into the flour, then egg and then coat in the breadcrumbs. Place crumbed chicken on a baking tray lined with foil. Cook in the preheated oven for 15 minutes or until golden.

What is chicken katsu made of? ›

Katsu, a popular Japanese comfort food of breaded cutlets, is commonly made with chicken or pork. For this chicken version, boneless chicken breasts are pounded thin, dredged in flour, egg and panko, then fried until golden brown for an irresistible crispy crust that yields to — and protects — juicy meat inside.

What's the difference between chicken katsu and breaded chicken? ›

Only two things distinguish it. First, katsu must be made with panko crumbs (as opposed to European-style breaded cutlets, where panko may occasionally be called for but is not a requirement). And second, it must be served with katsu sauce.

What is katsu sauce made of? ›

This sauce is the traditional Japanese accompaniment for tonkatsu — Japanese-style breaded pork cutlets. It's made from a specially balanced blend of applesauce, onion, tomato paste, carrots and traditionally brewed Kikkoman® Soy Sauce that adds flavor to meat and poultry.

Why is my katsu soggy? ›

Oil that is too hot will burn the breadcrumbs and oil that is not hot enough will leave you with soggy, greasy katsu. At the start, and between every round of frying, check your oil by sprinkling a bit of water in the pan. If it sizzles, you are good to go, if it doesn't, you need to heat the oil for a bit longer.

What is the red stuff on katsu chicken? ›

f*ckujinzuke is a mixture of Japanese radish (daikon), lotus root, cucumber and eggplant which are preserved in a soya sauce and sweet cooking wine (mirin) base. The sweet brown or red relish is served as a garnish to Japanese curry (kare raisu).

What does katsu mean in English? ›

Meaning of katsu in English

a Japanese dish consisting of a piece of meat, usually chicken, or vegetable, covered in bread crumbs, fried, then usually cut into strips and eaten with a sauce: One of my favorite dishes growing up, chicken katsu is basically the Japanese version of fried chicken.

Why is chicken katsu so good? ›

Chicken Katsu is a Japanese-style chicken cutlet that is breaded and then fried. It comes out super crispy on the outside and perfectly juicy and tender on the inside. The chicken typically gets served with Tonkatsu Sauce. It's a Japanese sauce that's tangy, rich, and slightly sweet.

What do you eat with katsu? ›

Pork Katsu (also known as Tonkatsu) is a Japanese fried pork cutlet that's usually served with a sauce called tonkatsu sauce, a cabbage salad and steamed rice. While its origins are in Japan, it's a super popular dish in Hawaii as well.

What does katsu mean in Japanese? ›

Katsu (カツ) is a shortened form of katsuretsu (カツレツ), the Japanese transliteration of the English word "cutlet".

What is chicken katsu in english? ›

I'm talking about Chicken Katsu (チキンカツ), the Japanese version of chicken schnitzel or chicken tenders. The crispy crust and flavorful, juicy meat deliver great satisfaction with every bite. Today, I'd like to show you how to make this beloved Japanese chicken cutlet right in your kitchen.

What is the flavor of katsu? ›

Despite its simplicity, katsu sauce has a complex flavor profile that includes the following elements: Sweet: The sweet flavors come from the sugar. Savory: Savory elements come from the Worcestershire sauce. Tangy: The tomato sauce or ketchup gives katsu a tangy flavor.

What can I substitute for Katsu sauce? ›

Tonkatsu sauce is a Japanese version of Worcestershire sauce that is thicker, similar to brown sauce. Although the sauce is typically pretty complex, a nice simple way to make it at home is to simply mix Worcestershire sauce with ketchup along with some soy sauce.

What is Katsu sauce called? ›

Tonkatsu sauce or katsu sauce is a Japanese sauce served with tonkatsu (pork cutlet). It is a thick (viscosity over 2.0 pascal-second, per JAS Standard) Japanese Worcestershire-type sauce.

Why is chicken katsu pink? ›

Chemical changes occur during cooking. Oven gases in a heated gas or electric oven react chemically with hemoglobin in the meat tissues to give it a pink tinge.

Does katsu have to be deep fried? ›

Deep frying just isn't the most weeknight-friendly option, so I've modified the typical way you make katsu to only require shallow-frying, so you can get away with using much less oil (you need about an inch of oil in your pan or wok).

Is Chicken Katsu just fried chicken? ›

Chicken katsu (chicken cutlet (Japanese: チキンカツ, Hepburn: chikinkatsu)), also known as panko chicken or tori katsu (torikatsu (鶏カツ)) is a Japanese dish of fried chicken made with panko bread crumbs. It is related to tonkatsu, fried pork cutlets.

How do you get katsu breading to stick? ›

troubleshooting katsu(Japanese schnitzel) breading falling off
  1. pork loin/shoulder/steak pat dry.
  2. season & hammer.
  3. dredge into flour.
  4. dip into egg + cream/milk mixture.
  5. dredge into panko.
  6. let it rest in fridge to absorb the coating.
  7. fry.
  8. rest and cut into slices.
Dec 31, 2021

Does katsu mean fried? ›

Meaning of katsu in English

a Japanese dish consisting of a piece of meat, usually chicken, or vegetable, covered in bread crumbs, fried, then usually cut into strips and eaten with a sauce: One of my favorite dishes growing up, chicken katsu is basically the Japanese version of fried chicken.

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