Variation
Air Fryer Katsu: Spray breaded chicken with oil and air fry at 400 F for 12-15 minutes.
Dinner · Chicken · Japanese · Japanese
Chicken Katsu With Tangy Cabbage Slaw
Create a restaurant-quality meal at home with this chicken katsu, featuring golden breaded cutlets served alongside a crisp, zesty cabbage slaw.
Prep
20 min
Cook
15 min
Difficulty
Medium
Serves
4
Preparation
Get these tasks done before you start cooking.
Slaw Prep
- 1
Toss the Slaw
Whisk vinegar, sesame oil, honey, and salt in a large bowl. Add cabbage and carrots, tossing to coat.
Tip: Let the slaw sit for 10 minutes to soften the cabbage slightly.
Chicken Prep
- 1
Pound the Meat
Place chicken halves between plastic wrap and pound to a uniform 1/2 inch thickness.
Tip: Even thickness prevents the edges from drying out while the center cooks.
How to Make Chicken Katsu With Tangy Cabbage Slaw
Total time: 35 min · Yields 4 servings
- 1
Season and Dredge
Pat the chicken dry with paper towels. Season both sides generously with salt and pepper. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko.
- 2
Coat the Cutlets
Dredge each piece of chicken in flour, shaking off any excess. Dip into the egg wash to coat completely, then press firmly into the panko until fully covered.
- 3
Heat the Oil
Fill a large skillet with 1/2 inch of neutral oil. Heat over medium-high until the oil reaches 350 F or a pinch of panko sizzles immediately upon contact.
- 4
Fry Until Golden
Carefully place two cutlets in the oil. Fry for 3 to 4 minutes per side until the crust is deeply golden brown and the internal temperature reaches 165 F.
- 5
Drain and Rest
Transfer the fried chicken to a wire rack set over a baking sheet. Let it rest for 2 minutes before slicing into strips to maintain the integrity of the crust.
Chef's Tips
- Use a wire rack instead of paper towels to drain the chicken to prevent the bottom from becoming soggy.
- Keep the oil temperature consistent. If it gets too hot, the panko will burn before the chicken is cooked.
What to Serve with Chicken Katsu With Tangy Cabbage Slaw
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve over a bed of steamed short-grain white rice.
- Add a side of miso soup for a traditional meal.
- Include a lemon wedge for squeezing over the chicken.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Spicy Slaw: Add 1 tsp of sriracha or chili flakes to the slaw dressing.
Storage & Reheating
Store leftovers in an airtight container for up to 2 days. Reheat in a toaster oven or air fryer at 350 F to restore crispiness.
Further reading
Frequently asked questions
What is the secret to crispy chicken katsu?
The secret is using panko breadcrumbs and ensuring your oil is at 350 F. Panko is larger and airier than standard breadcrumbs, which creates more surface area for crunch.
Can I use chicken thighs for chicken katsu?
Yes, boneless skinless chicken thighs work beautifully and are often more flavorful and juicy than breasts, though they may require an extra minute of cooking.
Why is my breading falling off the chicken?
The breading usually falls off if the chicken was wet before flouring or if you didn't shake off the excess flour. Ensure the chicken is patted dry with paper towels.
What kind of oil is best for frying chicken katsu?
Use a neutral oil with a high smoke point, such as vegetable, canola, or grapeseed oil.
Can I make the cabbage slaw in advance?
The slaw is best served within an hour of mixing to keep the cabbage crunchy, but the dressing can be made days in advance.
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