Mom’s 25-Minute Crispy Chicken Katsu (Japanese Fried Chicken Cutlets)

Extra-Crispy, Extra-Easy Chicken Katsu From My Japanese-Hawaiian Mom’s Kitchen

If you’ve never had chicken katsu, you’re in for a treat! It’s basically a Japanese-style fried chicken cutlet—thinly sliced chicken, coated in light, airy panko breadcrumbs, then shallow-fried until golden and crunchy. Simply put: crispy perfection.✨

I was a very picky eater as a kid, but my mom’s chicken katsu is one of the few foods I ate without a fuss. How could I not? It’s basically an ultra-crispy chicken nugget! 😉😋

Mom grew up eating chicken katsu too—always plate lunch-style, with a scoop of white rice and mac salad. Like Mochiko Chicken and Shoyu Chicken, it’s another example of Japanese flavors blending into local Hawaii cooking. 🤙🏼

This is one of my most nostalgic meals, and in true Mom fashion, her version is as low-fuss and foolproof as it gets.

An angled shot of chopsticks dipping a piece of chicken katsu into a small white bowl of sauce on a light teal plate with katsu, white rice and mac salad. — Straight from my Japanese-American mom’s kitchen, this easy Chicken Katsu recipe is the ultimate comfort food—quick, simple, and ridiculously crispy!

And the best part? You only need 6 simple ingredients and 25 minutes to get it on the table.

The secret? Japanese-style panko breadcrumbs—they create that signature light, shatteringly crispy coating, even with just a shallow fry. And since the chicken cutlets are thin, they cook up quickly with minimal oil—win-win!

In other words…get ready—this just might be the best crispy chicken cutlet you’ve ever had! 😎

Three Hawaiian spam musubi are arranged atop a wooden serving platter. The platter sits atop a creamy white textured surface and a container of Furikake seasoning sits out of focus in the background.

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An overhead shot of ingredients on a light blue cutting board and a light grey textured surface: raw chicken breasts, panko breadcrumbs, salt, pepper, garlic powder, rice flour, eggs, and frying oil. — You need 6 simple ingredients for ultra-crispy chicken katsu—most importantly, boneless, skinless chicken and Japanese-style panko breadcrumbs, essential for a light, shatteringly crispy coating!

Chicken breasts vs thighs? ⇢ You can make chicken katsu with boneless, skinless breasts or thighs—both work great! Breasts make for a leaner, extra-crispy katsu, while thighs stay juicier and more flavorful inside that crunchy coating. Prefer a firmer bite? Go for breasts. Want a little more richness? Thighs are the way to go.

Panko breadcrumbs give chicken katsu its signature crunch! Unlike Italian breadcrumbs, panko is light and flaky, so it crisps up beautifully without absorbing too much oil. Look for “Japanese-style panko” in the international or breadcrumb aisle at most grocery stores—it’s a non-negotiable for the best katsu!

How to Make Chicken Katsu (Easy, Pan Fry Method!)

This easy chicken katsu recipe comes together in just 25 minutes with a foolproof stovetop shallow fry. There’s nothing like a juicy-crisp cutlet fresh out of the pan!

An overhead shot of butterflied chicken breasts with a chef's knife on a light blue cutting board atop a white textured surface. Dishes of salt, pepper and garlic powder sit alongside it. — Chicken prep: Butterfly the chicken breasts into 2 thin cutlets, then pound them to about ½-inch thick so they cook quickly and evenly. Season with garlic powder, salt, and pepper.

Using chicken thighs? Even easier! 🙌🏼 ⇢ Simply trim any excess fat and unfold the meat—no pounding needed! Then, season as described.

An overhead shot of a dredging station: large bowls of breadcrumbs, flour, and eggs, alongside smaller dishes of salt, pepper, and garlic powder. — Create a breading station with 3 dredging bowls: rice flour, beaten eggs, and panko breadcrumbs. Season each with salt, pepper, and garlic powder for max flavor.

An overhead shot of a chicken breast being dredged in breadcrumbs on a grey plate. Chicken breasts sit in bowls of flour and a bowl of eggs alongside it on a light grey textured surface. — Bread the chicken cutlets: Working one piece at a time, coat the chicken in flour, dip it into egg, and finally press it into panko, ensuring an even coating. Shake off any excess after each step.

An overhead shot of breaded raw chicken breasts on a sheet pan atop a light grey textured surface. — Fry prep: Set the breaded chicken aside while you heat about 1 inch of oil in a deep skillet to 350°F. Not sure if it’s ready? ⇢ Drop in a breadcrumb—if it sizzles, you’re good to go!

An overhead shot of chicken frying in a large white skillet of oil atop a light grey textured surface. — Shallow fry the chicken katsu: Carefully lay the cutlets in the pan, leaving space so they fry up perfectly crisp. Fry 3-4 minutes per side, until deep golden brown and perfectly crispy.

An overhead shot of four fried chicken breasts on a paper towel-lined sheet pan with a small dish of salt. The pan sits on a light grey textured surface. — Transfer the crispy chicken katsu to a paper towel-lined plate to soak up any excess oil. While it’s still warm, sprinkle with a pinch of salt for extra flavor!

An overhead shot of sliced chicken katsu on a light teal plate alongside a small dish of katsu sauce, mac salad and white rice. The plate sits on a light grey textured surface alongside a bowl of furikake. — Crispy, golden, and ready to serve! Slice the katsu into strips and enjoy with rice, mac salad, and plenty of katsu sauce.

Serving Suggestions

Traditionally, katsu is served with thinly shredded cabbage or layered into a sando (Japanese-style sandwich). But at my house, we love a Hawaii chicken katsu plate lunch—a crispy golden cutlet, a scoop of fluffy white rice, and Mom’s Creamy 25-Minute Mac Salad.

But the non-negotiable? Katsu sauce! ⇢ Think of it like a simple barbecue sauce—sweet, savory, packed with umami, and perfect for drizzling (or dunking!) over those crispy cutlets. Mom’s quick homemade katsu sauce comes together in 10 minutes with just 5 pantry staples—shoyu, ketchup, Worcestershire, and a few simple seasonings. So much better than store-bought!

An overhead shot of sliced chicken katsu on a light teal plate alongside a small dish of katsu sauce and white rice. The plate sits on a light grey textured surface. — Crispy chicken katsu, fluffy rice, and a savory-sweet sauce— ‘onolicious comfort food at its best!

I can’t wait for you to try Mom’s 25-Minute Chicken Katsu! Quick, comforting, and impossibly crunchy—this is a dinner you’ll crave on repeat. I know you’ll love it as much as we do!

If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!