Chicken Katsu with Tonkatsu Sauce Recipe
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.
- 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
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
- Slice the chicken: Cut each boneless, skinless chicken breast diagonally into 3 to 4 pieces to create evenly sized cutlets for frying.
- 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.
- 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.
- Beat the eggs: In a separate shallow bowl, beat the two large eggs until smooth and uniform.
- Prepare the Panko breadcrumbs: Place the Panko breadcrumbs in another shallow bowl, ready for coating the chicken.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
