Chicken Katsu with Tonkatsu Sauce Recipe

Introduction

Chicken Katsu is a crispy, golden-fried Japanese dish that’s simple to make and incredibly satisfying. Paired with a tangy, homemade Tonkatsu sauce, it makes for a perfect weeknight dinner or a crowd-pleasing meal for guests.

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 each chicken breast diagonally into 3-4 pieces.
2. Step 2: Place the chicken pieces in a bowl, drizzle with rice wine and soy sauce, 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.
4. Step 4: In another shallow bowl, beat the eggs.
5. Step 5: Place the Panko breadcrumbs in a third bowl.
6. Step 6: Dip each chicken piece first into the flour mixture, shaking off the excess, then into the beaten eggs, and finally coat well with the Panko breadcrumbs.
7. Step 7: Heat about 1 1/2 inches of oil in a cast iron skillet over medium-high heat. Drop a piece of Panko into the oil to check if it’s ready—if it sizzles immediately, the oil is hot enough.
8. Step 8: Fry 2-3 pieces of chicken at a time without overcrowding the pan. Cook until golden brown, about 5-6 minutes per batch. Transfer cooked chicken to a paper-towel-lined dish to drain.
9. Step 9: Repeat frying with the remaining chicken pieces.
10. Step 10: To make Tonkatsu sauce, combine ketchup, Worcestershire sauce, oyster sauce, rice vinegar, soy sauce, and sugar in a small bowl. Stir until well mixed.
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 crispiness, double coat the chicken by repeating the egg and Panko step.
• Use chicken thighs instead of breasts for juicier meat.
• Serve with shredded cabbage and a wedge of lemon for a traditional Japanese touch.
• Substitute Tonkatsu sauce with Japanese BBQ or sweet chili sauce if preferred.

Storage

Store leftover chicken katsu in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven to maintain crispiness instead of microwaving. Tonkatsu sauce can be kept in the fridge for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh chicken for an even cook and crispy coating. If using frozen chicken, thaw completely and pat dry before marinating.

What can I substitute for Panko breadcrumbs?

If Panko is unavailable, use regular breadcrumbs or crushed cornflakes for a similar crunchy texture.

Chicken Katsu with Tonkatsu Sauce Recipe

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4.9 from 140 reviews

This Chicken Katsu recipe features tender, marinated chicken breasts coated in a crispy panko breadcrumb crust, fried to golden perfection and served with a tangy, homemade Tonkatsu sauce. Perfectly balanced with savory, sweet, and slightly tangy flavors, this Japanese-style fried chicken is an easy and satisfying meal for six.

• Author: reem
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• 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), about 1 1/2 inches for deep frying

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 preferred)

Garnish

• Chopped green onions

Instructions

1. Slice the chicken: Slice each chicken breast diagonally into 3 to 4 pieces to ensure even cooking and manageable portion sizes.
2. Marinate the chicken: Place the chicken pieces in a bowl, add rice wine, soy sauce, and ground black pepper. Toss well to coat and let it marinate for 15 minutes to absorb flavors.
3. Prepare the flour mixture: In a shallow bowl, combine garlic powder, onion powder, and all-purpose flour. Whisk thoroughly to distribute the spices evenly.
4. Beat the eggs: In a separate shallow bowl, beat the two large eggs until smooth and uniform.
5. Prepare breadcrumbs: Place 2 cups of Panko breadcrumbs in another shallow bowl ready for coating.
6. Coat the chicken: Dip each marinated chicken piece first in the flour mixture, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the Panko breadcrumbs ensuring an even layer.
7. Heat oil for frying: Pour about 1 1/2 inches of vegetable or canola oil into a cast iron skillet. Heat over medium-high heat. Test the temperature by adding a piece of Panko; it should sizzle immediately if the oil is ready.
8. Fry the chicken: Fry 2 to 3 pieces at a time, avoiding overcrowding. Cook each piece for about 5 to 6 minutes until golden brown and cooked through. Transfer the fried chicken to a paper-towel-lined plate to drain excess oil.
9. Fry remaining chicken: Continue frying the remaining pieces in batches, maintaining oil temperature.
10. Prepare Tonkatsu sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, oyster sauce, rice vinegar, soy sauce, and sugar until smooth and well combined.
11. Serve: Slice the Chicken Katsu if desired, arrange over steamed rice, drizzle generously with Tonkatsu sauce, and garnish with chopped green onions for a fresh finish.

Notes

• Make sure the oil is hot enough before frying to prevent the breading from absorbing too much oil and becoming soggy.
• You can substitute chicken thighs for a juicier option but adjust cooking time accordingly.
• If you don’t have rice wine, dry white wine or sake can be used as alternatives.
• For a lighter version, try baking the breaded chicken at 425°F (220°C) for 20-25 minutes, flipping halfway through.
• Leftover Chicken Katsu can be stored in the refrigerator for up to 3 days and reheated in an air fryer for crispiness.

Keywords: Chicken Katsu, Tonkatsu Sauce, Japanese Fried Chicken, Panko Chicken, Crispy Chicken Cutlet, Easy Japanese Recipes