Chicken Katsu with Tonkatsu Sauce Recipe
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.
- 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
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
- Slice the Chicken: Slice each chicken breast diagonally into about 3-4 pieces to create manageable cutlets for frying.
- 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.
- Prepare Flour Mixture: In a shallow bowl, whisk together garlic powder, onion powder, and all-purpose flour. Set this aside for coating the chicken.
- Beat Eggs: In another shallow bowl, crack and beat the two eggs thoroughly.
- Prepare Panko Bread Crumbs: Place Panko breadcrumbs in a separate shallow bowl, ready for coating.
- 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.
- 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.
- 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.
- Drain: Transfer fried chicken to a paper towel-lined plate or rack to drain excess oil.
- Fry Remaining Chicken: Repeat frying with the rest of the chicken pieces in batches to maintain oil temperature and crispiness.
- 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.
- 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
