Chicken Kaas 치킨 까스 (Breaded Chicken Cutlets)

We cooked this dish awhile back and finally cooked a Japanese dish called donkatsu (or donkaas in Korean), which is breaded and fried pork cutlets. We decided to do a healthier version with chicken but you can use other ingredients like fish, tofu, and obviously the original pork cutlets. Chicken kaas (chicken cutlet) is a delicious dish using chicken breasts (chicken tenders are also a good substitute) that are breaded and deep-fried. Instead of using pork, we used chicken breasts that are first coated with flour, dipped into an egg batter, then rolled in panko bread crumbs. This is a wildly popular dish in Korea and there are quite a few restaurants devoted to this dish only. Personally, I have had this many times in Korea and they usually serve it the same way–breaded pork cutlet with katsu sauce, thinly sliced cabbage with ketchup & mayo dressing, and an ice cream scoop full of rice. If you want to make it yourself at home, you can buy pre-made breaded pork cutlets at most Asian markets and fry them up whenever you’re in the mood. I decided to do it from scratch because you can make extra pieces and keep them in the freezer for later (and it’s much cheaper too). In the end, everyone loved it and we will most likely keep using chicken as a healthy alternative to pork.
Here are the ingredients for this breaded chicken cutlet recipe, minus the kimchi and the usual sticky rice.
Getting ingredients ready like this will make it easier before frying the chicken pieces.
We got larger pieces frying with smaller chicken nuggets that we made as our late night snack.
Add some donkatsu sauce, sesame seeds, and scallion strips and dinner is served.

Servings: 4 people
Prep time: 20 minutes

Cook time: 25 minutes


  • 4 boneless chicken breasts, halved  (total 4 pieces)
  • 2 beaten eggs
  • 2 cups panko bread crumbs
  • 1/2 cup flour
  • katsu sauce (or sauce of preference)
  • salt and pepper to taste
  • oil for deep frying (canola, peanut are good options)
1) Cut chicken breast pieces in halves.
2) Coat pieces with flour, then beaten egg, and lastly panko bread crumbs.
3) Heat oil in pan on medium-high heat (to avoid oil splashes).
4) Fry until golden brown and cooked through (you can cut into pieces to check). Usually takes about 5~7 minutes total if fully submerged in oil.
5) Remove chicken cutlets from the oil and drain on paper towels to cool.
6) Drain shredded cabbage well. Cut each cutlet into small pieces and serve on plate with cabbage slaw.
7) Serve with katsu sauce for dipping and serve with rice.


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