Name: Chicken Katsu with Tonkatsu Sauce Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Japanese
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 oil); 3 tablespoons ketchup; 1 tablespoon Worcestershire sauce; 2 tablespoons oyster sauce; 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 1 tablespoon sugar (can use brown sugar or molasses); Chopped green onions, for garnish

Jump to Recipe

Introduction

Chicken Katsu with Tonkatsu Sauce is a crispy, flavorful Japanese dish that’s perfect for a satisfying meal. Tender chicken breasts are breaded with panko and fried to golden perfection, then served with a tangy, savory sauce that complements every bite.

Chicken Katsu with Tonkatsu Sauce Recipe - Recipe Image

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

Instructions

Step 1: Slice each chicken breast diagonally into 3-4 pieces.
Step 2: Place the chicken pieces in a bowl. Drizzle with rice wine and soy sauce, then sprinkle with ground black pepper. Toss to coat and let marinate for 15 minutes.
Step 3: In a shallow bowl, whisk together garlic powder, onion powder, and all-purpose flour. Set aside.
Step 4: In another shallow bowl, beat the eggs until smooth.
Step 5: Place the Panko breadcrumbs in a separate bowl.
Step 6: For each chicken piece, dip first into the flour mixture, shaking off excess, then into the beaten eggs, and finally coat thoroughly with Panko breadcrumbs.
Step 7: Heat about 1 1/2 inches of oil in a cast iron skillet over medium heat. Test readiness by dropping some Panko in; if it sizzles immediately, the oil is ready.
Step 8: Fry 2-3 chicken pieces at a time without overcrowding the pan. Cook until golden brown, about 5-6 minutes. Remove and drain on paper towels.
Step 9: Repeat frying with the remaining chicken pieces.
Step 10: In a small bowl, combine ketchup, Worcestershire sauce, oyster sauce, rice vinegar, soy sauce, and sugar. Stir until sugar dissolves to make the Tonkatsu sauce.
Step 11: Slice the fried chicken, serve over rice, drizzle with Tonkatsu sauce, and garnish with chopped green onions.

Tips & Variations

Use chicken thighs instead of breasts for juicier, more flavorful katsu.
For an extra crunch, double coat the chicken by repeating the egg and panko dipping step.
If you don’t have rice wine, dry white wine or mirin can be used as a substitute.
Serve with shredded cabbage or a side salad for a traditional touch.

Storage

Store leftover Chicken Katsu in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F (175°C) for 5-7 minutes to keep the breading crispy. The Tonkatsu sauce can be kept separately in the fridge for up to one week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake Chicken Katsu instead of frying?

Yes, you can bake Chicken Katsu for a healthier option. Place the breaded chicken on a greased baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through until golden and cooked through.

What can I use if I don’t have Panko breadcrumbs?

If you don’t have Panko, plain breadcrumbs can be used, though the texture will be less crispy. For a crunchier coating, lightly crush cornflakes or use crushed pretzels as an alternative.