Easy Chicken Katsu Recipe for Bento Box Meal Prep

Easy Chicken Katsu Recipe for Bento Box Meal Prep

“This easy chicken katsu recipe is perfect if you love Japanese food and have always wanted to try making it at home. It’s simple and super tasty!”

– Jessa Marie

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This is my easy chicken katsu recipe! One of my favourite comfort foods is chicken katsu with rice. It’s so easy to make and it always satisfies that fried chicken craving. You know we all get them. 

I used to go to Japanese restaurants and order chicken katsu all the time in high school and university. And it tastes amazing with Japanese curry. I remember many late night dinners ordering chicken katsu curry at my favourite spot down the street from my apartment.

I finally decided to learn how to make it myself because I was tired of spending money on delivery fees when I moved back home after school. We don’t have that kind of money!

But of course there’s a learning curve when you first start making something. Mistakes had to be made to have the beautiful chicken katsu bowl in the picture. Here are my tips for this easy chicken katsu recipe, so you can hopefully do better than I did!

Chicken Katsu Recipe Tips

  1. The onions in the marinade help to tenderize the meat. They need to be scraped off before doing the breading or else the chicken won’t fry well. But after you fry all the chicken cutlets, you can bread the onions in the leftover flour and fry them. I love having fried onions on the side.

  2. It’s really important to hit the perfect frying temperature for your oil. You don’t want the oil to get too hot or else your chicken katsu will burn upon entry. And you don’t want it to not be hot enough or else your chicken will take longer and absorb more oil in the process. You can test how hot it is by adding a couple panko crumbs. They should sizzle lightly when the oil is the perfect heat. That’s when you should start frying.

  3. I know it’s tempting to add all the cutlets at once to fry them faster, but it actually doesn’t work that way. The more pieces you add, the lower the temperature of the oil becomes. I suggest only adding one or two, maybe three if you’re using a large pan.

  4. I always cut the first chicken katsu cutlet I cook in half to check for readiness and make sure I’ve nailed the cook time. As long as your cutlet isn’t pink on the inside, you’re fine. I know it seems like you’re not cooking it for long (see step 11), but remember that these are really thin chicken cutlets, and so they cook faster.

Easy Chicken Katsu Recipe

Prep Time: 30 minutes
Cook Time: 30 minutes

Serves: 4

Ingredients

Chicken Katsu
Tonkatsu Sauce
For Serving (optional)

Recipe Steps

  1. Firstly, slice the chicken breasts into thin cutlets.
  2. Then marinate cutlets in mirin, soy sauce, salt, pepper, and onions. Mix well. Cover and refrigerate for 30 minutes.
  3. Next prepare 3 plates. The first with the flour. The second with the eggs, lightly scrambled. And the third with the panko bread crumbs.
  4. Then take the chicken out of the fridge and lightly scrape the onions off the cutlets. It won’t fry well if the onions are left on the chicken. See tip 1 for what to do with the onions after.
  5. Heat a frying pan to medium-low heat filled with oil to 1/2 inch depth. See tip 2 about the oil temperature.
  6. Now to start breading the chicken. Dip one of the cutlets in the flour until fully covered. Shake off excess.
  7. Then dip into the egg mixture, making sure the entire cutlet has been covered in it. Lightly shake off the excess into the plate.
  8. Finally, place in the panko plate. Fully cover the cutlet in the panko crumbs. Lightly shake off the excess.
  9. Repeat steps 6-8 for all the cutlets.
  10. Once your oil is the perfect temperature (see tip 2), add one or two of your cutlets to the pan. See tip 3 for frying tips.
  11. When the edges appear to be golden, flip each cutlet over to fry the other side. It usually only takes 1-2 minutes on each side depending on how hot your oil is. Set aside on a plate lined with paper towel to soak up the excess oil. Repeat with all cutlets. See tip 4 about cutlet readiness.
  12. In a bowl mix together all ingredients for the tonkatsu sauce. Set aside for serving.
  13. Serve chicken cutlets with rice, green onions, and salad. Drizzle the tonkatsu sauce on top of the chicken before serving. Enjoy your chicken katsu bowl!
Easy Chicken Katsu Recipe for Bento Box Meal Prep

Easy Chicken Katsu Recipe

This is an easy chicken katsu recipe perfect for a quick dinner tonight or meal prep for your lunches this week.
Prep Time 30 mins
Cook Time 30 mins
Course Main Course
Cuisine Japanese
Servings 4
Calories 454 kcal

Equipment

  • frying pan

Ingredients
  

Chicken Katsu

  • 1 lb boneless skinless chicken breasts
  • 2 tbsp mirin
  • 2 tbsp soy sauce
  • 1/2 tsp table salt
  • 1/4 tsp black pepper
  • 1/2 onion chopped
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko
  • 1/2 inch Vegetable oil enough to fill the pan to 1/2 an inch depth

Tonkatsu Sauce

  • 2 tbsp ketchup
  • 2 1/2 tsp worcestershire sauce
  • 1 1/2 tsp sugar
  • 2 1/2 tsp oyster sauce

For Serving (optional)

  • tonkatsu sauce
  • chopped green onions
  • rice
  • salad

Instructions
 

  • Firstly, slice the chicken breasts into thin cutlets.
  • Then marinate cutlets in mirin, soy sauce, salt, pepper, and onions. Mix well. Cover and refrigerate for 30 minutes.
  • Next prepare 3 plates. The first with the flour. The second with the eggs, lightly scrambled. And the third with the panko bread crumbs.
  • Then take the chicken out of the fridge and lightly scrape the onions off the cutlets. It won’t fry well if the onions are left on the chicken. See tip 1 for what to do with the onions after.
  • Heat a frying pan to medium-low heat filled with oil to 1/2 inch depth. See tip 2 about the oil temperature.
  • Now to start breading the chicken. Dip one of the cutlets in the flour until fully covered. Shake off excess.
  • Then dip into the egg mixture, making sure the entire cutlet has been covered in it. Lightly shake off the excess into the plate.
  • Finally, place in the panko plate. Fully cover the cutlet in the panko crumbs. Lightly shake off the excess.
  • Repeat steps 6-8 for all the cutlets.
  • Once your oil is the perfect temperature (see tip 2), add one or two of your cutlets to the pan. See tip 3 for frying tips.
  • When the edges appear to be golden, flip each cutlet over to fry the other side. It usually only takes 1-2 minutes on each side depending on how hot your oil is. Set aside on a plate lined with paper towel to soak up the excess oil. Repeat with all cutlets. See tip 4 about cutlet readiness.
  • In a bowl mix together all ingredients for the tonkatsu sauce. Set aside for serving.
  • Serve chicken cutlets with rice, green onions, and salad. Drizzle the tonkatsu sauce on top of the chicken before serving. Enjoy your chicken katsu bowl!
Keyword Easy Chicken Katsu Recipe

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