Easy Chicken Katsu Recipe (Tofu Option Included) Recipe
Learn how to make crispy Japanese Chicken Katsu with panko breadcrumbs—and adapt it easily for a tofu version. Easy, family-friendly dinner in just 35 minutes! Vegan-adaptable.
How to Make the Best Easy Chicken Katsu Recipe (Tofu Option Included)
Chicken katsu is one of Japan’s most beloved comfort foods, featuring perfectly crispy panko-crusted chicken cutlets that are golden on the outside and tender within. This easy recipe brings authentic katsu to your home kitchen in just 35 minutes, making it perfect for busy weeknight dinners when you’re craving something special.
The secret to exceptional chicken katsu lies in the three-step dredging process and using authentic Japanese panko breadcrumbs. These airy, flaky breadcrumbs create an incredibly light and crunchy coating that stays crisp even after a quick finish in the oven. The addition of sesame seeds adds a subtle nutty flavor that complements the savory chicken beautifully.
What makes this recipe especially versatile is the easy tofu adaptation for vegetarian diners. Simply press firm tofu to remove moisture, slice into thick slabs, and follow the same coating process. Whether you’re serving it with steamed jasmine rice and a drizzle of tonkatsu sauce, or piling it onto a crusty bun with Asian slaw, this chicken katsu is sure to become a family favorite.
Easy Chicken Katsu Recipe (Tofu Option Included)
Learn how to make crispy Japanese Chicken Katsu with panko breadcrumbs—and adapt it easily for a tofu version. Easy, family-friendly dinner in just 35 minutes! Vegan-adaptable.
Ingredients
Chicken
Dredging Station
Panko Coating
Instructions
Preparation
- Preheat oven to 350°F and ready a sheet pan with an optional wire rack on top.
- Slice the chicken breasts into 1/2 to 3/4-inch thick filets. Season both sides with salt and pepper. Set aside.
Dredging Station
- In the first bowl, mix flour and garlic powder.
- In the second shallow bowl, whisk eggs adding a little splash of soy sauce or sriracha for heat if desired.
- In the third bowl or plate, mix panko, sesame seeds, and salt. Place all three bowls near the stove.
Cooking
- Dip seasoned chicken first in the flour mixture, then the egg mixture, then coat in panko mixture. Repeat with all pieces and set by the stove.
- Heat oil in a skillet over medium-high heat. Lower the heat to medium and place the dredged chicken in the hot skillet.
- Turn over when perfectly golden, about 4-5 minutes. Cook 3-4 more minutes until the other side is golden.
- Place on a sheet pan in the 350°F oven to finish cooking through while you repeat with the second batch, adding more oil if necessary.
- Bake until internal temperature reaches 160°F at the thickest part of the breast.
Notes
- For tofu katsu, press firm tofu to remove excess moisture, then slice into thick slabs and follow the same dredging and frying process.
- Japanese panko is essential—American breadcrumbs don't create the same crispy texture.
- Serve with jasmine rice and vegetables, over Asian slaw, or as a sandwich on sourdough with mashed avocado and sriracha aioli.
