Print

Chicken Katsu with Tonkatsu Sauce Recipe

Print Recipe

★★★★★

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.

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), 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

Find it online: https://reemcook.com/chicken-katsu-with-tonkatsu-sauce-recipe/