Chicken Katsu with Tonkatsu Sauce Recipe

Introduction

Chicken Katsu is a crispy, golden fried chicken cutlet that’s loved for its crunchy coating and juicy interior. Paired with a tangy and savory Tonkatsu sauce, this dish makes a perfect meal served over rice. It’s simple to prepare and incredibly satisfying.

Ingredients

• 3 chicken breasts (boneless and skinless)
• 2 tablespoons rice wine
• 2 tablespoons soy sauce
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup all-purpose flour
• 2 large eggs
• 2 cups Panko (Japanese breadcrumbs)
• Oil for frying (vegetable or canola)
• 3 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sugar (brown sugar or molasses)
• Chopped green onions for garnish

Instructions

1. Step 1: Slice the chicken breasts diagonally into 3-4 pieces each.
2. Step 2: Place the sliced chicken in a bowl. Drizzle rice wine and soy sauce over it, then sprinkle with ground black pepper. Toss to combine and let marinate for 15 minutes.
3. Step 3: In a shallow bowl, whisk together garlic powder, onion powder, and all-purpose flour. Set aside.
4. Step 4: In another shallow bowl, beat the eggs until smooth.
5. Step 5: Place the Panko breadcrumbs in a third shallow bowl.
6. Step 6: Dip each piece of marinated chicken first into the flour mixture, shaking off excess, then into the beaten eggs, and finally into the Panko breadcrumbs. Ensure each piece is well coated.
7. Step 7: Heat about 1 1/2 inches of oil in a cast iron skillet over medium heat. Test readiness by dropping a bit of Panko into the oil—if it sizzles, the oil is ready.
8. Step 8: Fry 2-3 pieces of chicken at a time, without overcrowding, until golden brown and cooked through, about 5-6 minutes. Transfer to a paper-towel-lined plate to drain excess oil.
9. Step 9: Repeat frying with the remaining chicken pieces.
10. Step 10: To make the Tonkatsu sauce, combine ketchup, Worcestershire sauce, oyster sauce, rice vinegar, soy sauce, and sugar in a small bowl. Stir well until sugar dissolves.
11. Step 11: Serve the sliced chicken katsu over rice. Drizzle generously with Tonkatsu sauce and garnish with chopped green onions.

Tips & Variations

• For extra juiciness, you can lightly pound the chicken slices before marinating to an even thickness.
• Use panko breadcrumbs for a crispier coating compared to regular breadcrumbs.
• Try substituting the chicken with pork cutlets for a traditional Tonkatsu variation.
• If you prefer, bake the breaded chicken in a 400°F oven for 20 minutes as a healthier alternative to frying.

Storage

Store leftover chicken katsu in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 350°F for 10 minutes to maintain crispiness. Keep the Tonkatsu sauce refrigerated separately and pour over the chicken just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless and skinless chicken thighs work well and can be juicier, but adjust cooking time slightly as thighs may be thicker.

What can I use if I don’t have panko breadcrumbs?

If you don’t have panko, crushed cornflakes or regular breadcrumbs work as a substitute, though the texture will be less crispy.

Chicken Katsu with Tonkatsu Sauce Recipe

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Chicken Katsu is a crispy and juicy Japanese-style breaded chicken cutlet, perfectly fried and served with a tangy homemade Tonkatsu sauce. This recipe offers a flavorful combination of marinated chicken coated in panko breadcrumbs, fried until golden brown, and accompanied by a savory sauce that balances sweetness, tang, and umami. Ideal for a comforting and satisfying meal served over steamed rice.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Chicken Katsu

• 3 boneless, skinless chicken breasts
• 2 tablespoons rice wine
• 2 tablespoons soy sauce
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup all-purpose flour
• 2 large eggs
• 2 cups Panko (Japanese breadcrumbs)
• Oil for frying (vegetable or canola oil), about 1 1/2 inches in a cast iron skillet

Tonkatsu Sauce

• 3 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon sugar (brown sugar or molasses can be substituted)
• Chopped green onions, for garnish

Instructions

1. Slice the chicken: Cut each boneless, skinless chicken breast diagonally into 3 to 4 pieces to create evenly sized cutlets for frying.
2. Marinate the chicken: Place the sliced chicken in a bowl and drizzle with rice wine and soy sauce. Sprinkle with ground black pepper and toss well to coat. Let it marinate for 15 minutes to absorb the flavors.
3. Prepare the flour mixture: In a shallow bowl, combine garlic powder, onion powder, and all-purpose flour. Whisk together thoroughly and set aside for dredging.
4. Beat the eggs: In a separate shallow bowl, beat the two large eggs until smooth and uniform.
5. Prepare the Panko breadcrumbs: Place the Panko breadcrumbs in another shallow bowl, ready for coating the chicken.
6. Coat the chicken: One by one, dip each piece of marinated chicken first into the flour mixture, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly with Panko breadcrumbs to ensure a crispy crust.
7. Heat the oil: Pour about 1 1/2 inches of vegetable or canola oil into a cast iron skillet and heat over medium-high until hot. Test by dropping a small piece of Panko bread into the oil; if it sizzles and rises, the oil is ready.
8. Fry the chicken: Carefully add 2-3 pieces of chicken to the hot oil, avoiding overcrowding. Fry each piece until the coating is golden brown and the chicken is cooked through, approximately 5-6 minutes. Use tongs to turn as needed for even frying.
9. Drain excess oil: Remove the fried chicken and place it on a paper-towel-lined dish to drain excess oil. Repeat frying in batches with remaining chicken pieces.
10. Make the Tonkatsu sauce: In a small bowl, combine ketchup, Worcestershire sauce, oyster sauce, rice vinegar, soy sauce, and sugar. Whisk together until the sugar dissolves and the sauce is well blended.
11. Serve: Slice the fried chicken katsu and arrange it over steamed rice. Drizzle generously with Tonkatsu sauce and garnish with chopped green onions for a fresh finish.

Notes

• Ensure the oil temperature stays consistent to avoid greasy or undercooked chicken. Medium-high heat is ideal.
• For extra crispiness, double coat the chicken by repeating the egg and Panko dredging steps.
• Use a thermometer to check chicken internal temperature; it should reach 165°F (75°C) for safe consumption.
• The Tonkatsu sauce can be made ahead and stored in the refrigerator for up to a week.
• Serve with steamed rice and pickled vegetables for an authentic Japanese meal experience.

Keywords: Chicken Katsu, Tonkatsu sauce, Japanese fried chicken, panko chicken, breaded chicken cutlet, crispy chicken