Chicken Katsu with Tonkatsu Sauce Recipe

Introduction

Chicken Katsu is a crispy, golden fried chicken cutlet that pairs perfectly with a tangy, savory Tonkatsu sauce. This Japanese-inspired dish is simple to prepare and sure to become a family favorite for lunch or dinner.

Ingredients

• 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)
• 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: In a bowl, combine the chicken pieces with rice wine, soy sauce, and ground black pepper. Toss well 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 until smooth.
5. Step 5: Place the Panko breadcrumbs in a third bowl.
6. Step 6: Coat each piece of chicken by first dipping it into the flour mixture, shaking off excess, then into the beaten eggs, and finally pressing into the Panko to fully coat.
7. Step 7: Heat about 1 1/2 inches of oil in a skillet over medium heat. Test the oil’s readiness by dropping a bit of Panko in; it should sizzle immediately.
8. Step 8: Fry 2-3 pieces of chicken at a time, avoiding overcrowding, until golden brown and cooked through, about 5-6 minutes. Remove and drain on paper towels.
9. Step 9: Repeat frying with remaining chicken pieces.
10. Step 10: In a small bowl, mix together ketchup, Worcestershire sauce, oyster sauce, rice vinegar, soy sauce, and sugar to make the Tonkatsu sauce.
11. Step 11: Serve the sliced chicken katsu over rice, drizzle with Tonkatsu sauce, and sprinkle with chopped green onions.

Tips & Variations

• For extra crispy chicken, press the Panko firmly onto the chicken and avoid wetting the breadcrumbs too much.
• Substitute chicken thighs for a juicier result if you prefer dark meat.
• Use homemade Tonkatsu sauce or store-bought for a quicker meal.
• Add a squeeze of lemon over the finished dish for a fresh burst of flavor.

Storage

Store leftover chicken katsu in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or oven to retain the crispiness; microwave may make it soggy. Tonkatsu sauce can be refrigerated separately for up to a week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular breadcrumbs instead of Panko?

Yes, you can use regular breadcrumbs, but Panko gives a lighter, crispier texture that is traditional for Chicken Katsu.

What can I serve with Chicken Katsu?

Chicken Katsu pairs well with steamed rice, shredded cabbage, miso soup, or a simple side salad for a balanced meal.

Chicken Katsu with Tonkatsu Sauce Recipe

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★★★★★

4.7 from 114 reviews

This Chicken Katsu recipe offers a crispy and juicy breaded chicken cutlet with a savory and tangy homemade Tonkatsu sauce. Featuring tender chicken breasts marinated and coated with a garlic-onion flour mix and Panko breadcrumbs, then fried to golden perfection, it’s a delightful Japanese-inspired dish perfect for serving over rice and garnished with green onions.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 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)

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)
• Chopped green onions for garnish

Instructions

1. Slice the Chicken: Slice each chicken breast diagonally into about 3-4 pieces to create manageable cutlets for frying.
2. Marinate: Place the chicken pieces in a bowl. Drizzle with rice wine and soy sauce, sprinkle with ground black pepper, and toss everything together. Let it marinate for 15 minutes to absorb the flavors.
3. Prepare Flour Mixture: In a shallow bowl, whisk together garlic powder, onion powder, and all-purpose flour. Set this aside for coating the chicken.
4. Beat Eggs: In another shallow bowl, crack and beat the two eggs thoroughly.
5. Prepare Panko Bread Crumbs: Place Panko breadcrumbs in a separate shallow bowl, ready for coating.
6. Coat the Chicken: Dip each marinated chicken piece first into the flour mixture, shaking off excess, then dip into beaten eggs, and finally coat well with Panko breadcrumbs. Make sure each piece is evenly coated for a crispy finish.
7. Heat Oil: Pour about 1½ inches of vegetable or canola oil into a cast iron skillet and heat over medium-high. To test when oil is ready, drop a pinch of Panko into the oil—it should sizzle immediately.
8. Fry Chicken: Carefully add 2-3 pieces of coated chicken to the hot oil, making sure not to overcrowd the pan. Fry each side until golden brown and cooked through, approximately 5-6 minutes total. Use tongs to turn pieces halfway through frying.
9. Drain: Transfer fried chicken to a paper towel-lined plate or rack to drain excess oil.
10. Fry Remaining Chicken: Repeat frying with the rest of the chicken pieces in batches to maintain oil temperature and crispiness.
11. Prepare Tonkatsu Sauce: In a small bowl, combine ketchup, Worcestershire sauce, oyster sauce, rice vinegar, soy sauce, and sugar. Mix well until the sugar is dissolved and sauce is smooth.
12. Serve: Slice the fried chicken katsu pieces, arrange them over cooked rice, drizzle generously with the prepared Tonkatsu sauce, and garnish with chopped green onions. Enjoy immediately while hot and crispy.

Notes

• Use Panko breadcrumbs for an authentic crispy texture specific to Japanese-style katsu.
• Marinating the chicken briefly enhances its flavor and tenderness.
• Maintaining proper oil temperature is key to achieving a golden crisp without absorbing excess oil.
• Serving the chicken over steamed white rice balances the rich flavors of the fried cutlet and sauce.
• Leftover Tonkatsu sauce can be stored in the refrigerator for up to a week.

Keywords: Chicken Katsu, Tonkatsu Sauce, Japanese Fried Chicken, Crispy Chicken Cutlet, Panko Chicken, Japanese Cuisine, Fried Chicken Recipe