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–+ servings

Amazing Panko-Crusted Chicken Katsu Recipe

Rose
This crispy panko-crusted chicken katsu served with fragrant vegetable fried rice is a satisfying, family-friendly meal. Golden fried chicken paired with garlic, ginger, and colorful vegetables creates a comforting Japanese-inspired dish that’s perfect for weeknight dinners or an impressive homemade takeout-style meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 4 servings
Calories 520 kcal

Equipment

  • large skillet
  • wok or large frying pan
  • mixing bowls
  • tongs
  • cutting board and knife
  • paper towels

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 1 ½ cups panko breadcrumbs
  • ½ tsp salt
  • ½ tsp black pepper
  • vegetable oil for frying
  • 3 cups cooked jasmine rice, chilled
  • 1 tbsp sesame oil
  • 2 tbsp vegetable oil
  • ½ cup peas
  • ½ cup diced carrots
  • 2 green onions, sliced
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 2 tbsp soy sauce
  • sweet chili sauce for serving (optional)

Instructions
 

  • Place the chicken breasts between parchment paper and gently pound them to an even thickness. Season both sides with salt and black pepper. Prepare three bowls with flour, beaten eggs, and panko breadcrumbs. Coat each chicken breast in flour, dip in egg, and cover completely with panko.
  • Heat about 1 inch of vegetable oil in a skillet over medium heat. Fry the breaded chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a paper towel–lined plate and let rest briefly before slicing into strips.
  • Heat sesame oil and vegetable oil in a large wok or skillet over medium-high heat. Sauté garlic and ginger for about 30 seconds until fragrant. Add carrots and cook for 2–3 minutes. Stir in peas and chilled rice, breaking up clumps while stir-frying. Add soy sauce and cook another 3–4 minutes while stirring constantly. Finish by mixing in sliced green onions.
  • Serve the vegetable fried rice on plates and top with sliced chicken katsu or place beside it. Drizzle with sweet chili sauce if desired and serve immediately.

Notes

For a lighter option, bake the breaded chicken at 425°F (220°C) for 20–25 minutes, flipping halfway through. Chilled rice works best for fried rice because it prevents clumping. You can substitute brown rice or cauliflower rice for a healthier variation. Serve with sweet chili sauce, spicy mayo, or teriyaki sauce for extra flavor.

Nutrition

Calories: 520kcalCarbohydrates: 55gProtein: 32gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 780mgPotassium: 420mgFiber: 4gSugar: 4gVitamin A: 3500IUVitamin C: 8mgCalcium: 60mgIron: 3mg
Keyword chicken katsu, chicken katsu with fried rice, crispy chicken katsu recipe, panko crusted chicken
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