Have you ever tasted a Japanese restaurant’s Chicken Katsu? This mouthwatering boneless chicken cutlet is simple to prepare at home. Make these chicken Katsu at home in a matter of minutes rather than going out to eat!

And what is Chicken Katsu without the famous Japanese Tonkatsu sauce? That is why I’ve included both recipes in this article, so you have them all in one place. 🙂

What is Chicken Katsu?

The Japanese word katsu (かつ), which translates to “cutlet” in English, denotes meat that has been thinly beaten before cooking.  Panko chicken or tori katsu are other names for the Japanese dish chicken katsu.

Imagine it as fried chicken prepared in the Japanese way. Panko breadcrumbs, which become so delicate and crunchy when baked, are used to cover the seasoned chicken. The flavor of luscious, moist chicken follows a pleasant crunch.

Tonkatsu sauce, a thick and acidic Japanese vegetarian brown sauce, and white rice are the usual accompaniments for chicken katsu in Japan. (The recipe for this sauce is provided in the recipe section at the end of the article.) Making a Japanese meal need not be intimidating; this one is quite simple.

Tonkatsu (Japanese-style fried pork) may be made using this simple chicken katsu recipe; simply swap out the chicken with pork cutlets.

The 19th-century Japanese dish known as katsu is now highly well-liked in locations like Maui, Sidney, and other world regions. The generations of Japanese immigrants that came to the islands and influenced the indigenous cuisine are to be credited for its popularity in Hawaii.

Ingredients

For the Chicken Katsu

• 1 (10 oz) chicken breast, boneless and skinless

• ½ tsp kosher salt

• ⅛ tsp freshly ground black pepper

• 1 large egg

• ½ Tbsp neutral oil (canola or vegetable oil)

• 3 Tbsp all-purpose flour

• 1 cup Japanese panko breadcrumbs

• 3 cups neutral oil, for frying

For the Tonkatsu Sauce

• ½ cup ketchup

• 2 Tbsp soy sauce

• 1 Tbsp brown sugar

• 1 Tbsp mirin

• 1 ½ tsp Worcestershire sauce

• 1 tsp fresh ginger, grated

• 1 garlic clove, minced

For Serving (Optional)

• Shredded cabbage with Japanese sesame dressing

• 1 tomato, sliced

• Extra tonkatsu sauce

Instructions

1. Butterfly & pound the chicken

• Butterfly the chicken breast by slicing horizontally almost all the way through, then open it like a book.

• Cut into two pieces and pound to an even thickness of ¼–½ inch (7 mm–1.4 cm).

• Season both sides with salt and black pepper.

2. Set up breading station

• Prepare three shallow dishes: flour, egg (beaten with ½ Tbsp oil), and panko breadcrumbs.

• Coat the chicken lightly in flour, shaking off excess.

• Dip into the egg mixture.

• Press firmly into the panko, coating evenly. Set aside.

3. Heat the oil

• In a heavy-bottomed pot, heat oil to 340°F (170°C). The oil should be about 1 ½ inches deep.

• Test by dropping in a breadcrumb — it should sizzle immediately.

4. Fry the chicken

• Fry one piece at a time, avoiding overcrowding.

• Cook for 3–4 minutes per side, flipping once, until golden brown and crisp.

• Hold vertically to drain excess oil, then transfer to a wire rack or paper towel–lined tray.

• Skim out crumbs between batches to keep oil clean.

5. Make the tonkatsu sauce

• In a small bowl, whisk together ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic.

• Let sit for 20–30 minutes to allow flavors to blend.

6. Serve
Slice chicken into strips and serve immediately with tonkatsu sauce. Add shredded cabbage, fresh tomato, or rice for a complete meal.

Tips for Success

• Keep oil at the right temp: Too hot = burnt crust, too cool = greasy chicken.

• Add oil to the egg: Helps the coating crisp up evenly.

• Wire rack > paper towels: Keeps the coating crunchy while draining.

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What does Chicken Katsu taste like?

Because of its seasoning and breaded coating, chicken katsu has a savory taste and crispy texture, while the katsu sauce adds a tangy and somewhat sweet taste.

If you’ve never had Chicken Katsu, it is essentially a deep-fried, crispy, crunchy, and juicy chicken with a tonkatsu sauce that creates a unique blend of tastes. You will like this flavor if you enjoy chicken tenders or cutlets.

Chicken Katsu is one of the chicken entrees you might order that is most accessible if you have never gone to a Japanese restaurant. It resembles a gourmet version of fried chicken, but better.

What are panko breadcrumbs?

If panko is unfamiliar to you, don’t worry; it’s neither unusual nor difficult. Simply said, panko is a kind of breadcrumb that differs somewhat from regular breadcrumbs. The type of white bread from which panko is formed makes a difference. The term “panko,” which is taken from a Japanese word, is often used in Japanese cuisine for light breading.

Compared to regular breadcrumbs, panko breadcrumbs are crispier, lighter, and fluffier. Panko produces a fantastic light and crispy coating since it is not dense, and so absorbs less fat and grease. Panko may be made at home, purchased at most stores, and of course, ordered online.

What is tonkatsu sauce?

Tonkatsu sauce, also known as Chicken Katsu sauce, is a barbecue sauce from Japan. It is thick and tangy and ideal for spreading on sandwiches or dipping your favorite fried foods in. This sauce is also available pre-made for purchase.

With items you likely already have on hand, such as Worcestershire sauce, ketchup, soy sauce, and a little piece of freshly chopped garlic or garlic powder, you can easily prepare this sauce on your own, and we’ll show you how.

What does tonkatsu sauce taste like?

If you’ve never had this savory sauce, it tastes something like sauces used for steaks but has a little distinct kick from the soy sauce. It is the ideal sauce for this meal, and you might want to try it with different fried meats because it’s so simple to create, and you always have plenty when you learn how to make it in your kitchen.

Tonkatsu sauce is delicious on pork, beef, and chicken. Even french fries were dipped in it by me, but that’s just me, you don’t need to replicate everything I do! If you’ve followed my blog, you know how much I like to experiment with food. However, I always post only recipes that are proven to be great 🙂

These homemade Kluski noodles are rich, tender egg noodles made with flour, whole egg, extra yolks, and a small amount of butter. The dough is rolled thin, cut into rustic strips, and boiled for just a few minutes until tender with a slight chew.

The most important part is getting the dough consistency right. It should feel firm and smooth rather than soft or sticky. Because flour and egg sizes vary, add water only a little at a time until the dry crumbs come together into a firm dough. After kneading, let it rest before rolling; that rest relaxes the gluten and keeps the dough from constantly springing back under the rolling pin.

Kluski noodles are especially good in chicken soup and other brothy soups, but they can also be served simply with butter and herbs or alongside meat, gravy, and Polish sausage.

What Are Kluski Noodles?

The word kluski has a broader meaning in Polish cuisine and can refer to several types of dumplings and noodle-like dishes rather than one specific pasta.

“Polish Kluski noodles” is a name commonly used in English and Polish-American cooking for homemade egg noodles. This recipe is specifically for that style: a simple, rich egg dough rolled and cut into strips.

Unlike dried packaged noodles, homemade Kluski cook very quickly and have a soft, slightly chewy texture.

Ingredients

• 1½ cups (180 g) all-purpose flour, plus more for rolling
• ½ teaspoon fine salt
• 1 large egg
• 2 large egg yolks
• 1 tablespoon (14 g) clarified butter, melted and cooled, or neutral oil
• 1–3 tablespoons cool water, as needed

Instructions

1. Make the Dough: Combine the flour and salt in a large bowl and make a well in the center. Add the egg, egg yolks, and clarified butter. Beat the wet ingredients lightly with a fork, then gradually draw in flour from the sides until a shaggy mixture forms.
2. Adjust the Consistency: Squeeze a handful of dough together. If it won’t hold and still feels very dry or crumbly, add cool water 1 teaspoon at a time, mixing after each addition. Stop as soon as you can bring everything together into a firm dough. It should not feel wet or sticky.
3. Knead: Transfer the dough to a clean work surface and knead for about 8–10 minutes, until it feels smooth, firm, and elastic. If it becomes difficult to knead or keeps springing back, cover it and let it rest for 5 minutes before continuing.
4. Rest the Dough: Shape the dough into a disk, wrap it tightly, and let it rest at room temperature for 30–45 minutes. This makes it considerably easier to roll.
5. Roll the Dough: Divide the rested dough into 3 pieces and keep the pieces you’re not using covered. On a lightly floured surface, roll one piece at a time to about 1/16 inch (1.5 mm) thick, or slightly thicker if you prefer heartier noodles. A pasta machine can also be used.
6. Cut the Noodles: Dust the rolled dough lightly with flour and loosely roll or fold it without pressing the layers together. Cut into strips about ¼–½ inch wide, depending on how wide you want your Kluski. Unroll the strips and toss lightly with flour so they don’t stick.
7. Cook: Bring a large pot of well-salted water to a boil. Add the fresh noodles and stir gently to separate them. Boil for about 2–4 minutes, depending on thickness. Taste one rather than relying only on whether the noodles float; they should be tender with a slight bite in the center.
8. Serve: Drain well and serve immediately in soup, with butter and herbs, with gravy, or as a simple side dish.

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Can I Make Kluski Noodles Ahead?

Yes. The unrolled dough can be wrapped tightly and refrigerated for up to 24 hours. Let it sit at room temperature for about 30 minutes before rolling so it becomes pliable again.

For longer storage, I prefer freezing the cut noodles rather than keeping fresh egg noodles in the refrigerator for several days.

Arrange the floured noodles in a single layer or loose nests on a baking sheet and freeze until firm. Transfer them to a freezer-safe bag and freeze for up to 1 month for the best quality.

Cook frozen noodles directly from the freezer; they may need an extra minute or two.

Do Kluski Noodles Need to Dry?

No. You can cook the noodles immediately after cutting them.

A short 10–20 minute rest while the water comes to a boil is fine, but there is no need to dry them completely. Fresh noodles have their best tender texture when cooked fresh or frozen for later.

Can I Use 00 Flour?

Yes, but it isn’t necessary. Regular all-purpose flour works very well for Kluski noodles.

00 refers primarily to how finely the flour is milled rather than automatically meaning “pasta flour.” Depending on the specific flour, it can produce a particularly smooth, satiny dough, but I wouldn’t buy it specifically for this recipe if you already have all-purpose flour.

Can I Make Gluten-Free Kluski Noodles?

I don’t recommend replacing the all-purpose flour with an ordinary gluten-free flour using a simple 1:1 substitution.

Gluten provides much of the structure that lets this dough roll thinly without breaking apart. A gluten-free version generally needs a flour blend and binder specifically formulated for fresh pasta.

For reliable results, use a dedicated gluten-free pasta dough recipe rather than substituting flour in this one.

What to Serve with Kluski Noodles

These noodles work especially well in chicken soup and other clear broths, but they don’t have to stay in the soup bowl.

Serve them tossed with butter and chopped parsley, underneath beef or chicken with gravy, or alongside Polish kielbasa.

For more Polish recipes, try my homemade Polish cabbage pierogi or traditional Polish Paczki.

Storage

Cooked Kluski noodles are best when fresh, but leftovers can be refrigerated in an airtight container for up to 2 days.

Toss plain cooked noodles with a small amount of butter or oil before refrigerating to help prevent them from sticking together. Reheat gently in simmering broth or briefly in a skillet with butter.

Are you ready for one of the best burritos ever? California Burritos with Spicy Mexican French Fries, carne asada, and all the other ingredients are in my top 10 street foods list!

California Burritos is undoubtedly one the best burritos anywhere in the world. These burritos are filled with Mexican French Fries, tender, marinated Carne Asada, cheese, and salsa.! These California Burritos can also be frozen for a quick and easy dinner. I’m going to include the recipes both for Mexican French Fries and Carne Asada, so you don’t have to go elsewhere for these recipes.  🙂

Ingredients

For the Burritos

• 8–10 large flour tortillas
• 1 1/2 to 2 pounds flank steak or skirt steak
• 3 cups shredded Pepper Jack and sharp cheddar cheese blend
• French fries, cooked until crispy
• Salsa, to taste
• 1 pineapple, peeled, sliced, and cored

For the Carne Asada Marinade

• 2 tablespoons olive oil
• 1/4 cup soy sauce
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 1 teaspoon liquid smoke

For the Carne Asada Spice Mix

• 1 tablespoon ground cumin
• 1 tablespoon garlic powder
• 2 teaspoons smoked paprika
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper

For the Avocado Cream

• 2 avocados
• 1 cup sour cream
• 1/4 cup mayonnaise
• 2 tablespoons lime juice
• 1/2 teaspoon salt

Instructions

1. Make the spice mix

In a small bowl, mix the cumin, garlic powder, smoked paprika, salt, chili powder, onion powder, black pepper, and cayenne pepper.

Set aside 3 tablespoons of the spice mix for the marinade. Keep the rest for rubbing on the steak before cooking.

2. Marinate the steak

In a large zip-top bag or shallow dish, whisk together the olive oil, soy sauce, orange juice, lime juice, brown sugar, liquid smoke, and 3 tablespoons of the spice mix.

Add the steak and turn it until fully coated. Seal the bag or cover the dish, then refrigerate for at least 3 hours, or up to 12 hours.

3. Prepare the steak for cooking

Remove the steak from the marinade and pat it dry with paper towels.

Mix the remaining spice mix with 2 teaspoons of olive oil to make a thick rub. Spread it over both sides of the steak, then let the steak sit at room temperature for 30 minutes before cooking.

4. Grill the carne asada

Preheat an outdoor grill to medium-high heat and lightly oil the grates.

Grill the steak for 5–6 minutes per side, or until it reaches 130°F to 135°F for medium-rare. Cooking time will depend on the thickness of the steak.

Transfer the steak to a cutting board and let it rest for 10 minutes. Slice thinly against the grain.

5. Stove method

To cook the steak indoors, heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat.

Sear the steak for 6–9 minutes per side, or until cooked to your preferred doneness. If the steak is too large for the pan, cut it in half and cook it in batches.

Let it rest for 10 minutes, then slice thinly against the grain.

6. Make the avocado cream

Add the avocados, sour cream, mayonnaise, lime juice, and salt to a blender or food processor.

Blend until smooth, then refrigerate until ready to use.

7. Prepare the fries and pineapple

Cook the French fries until crispy and set them aside.

Grill the pineapple slices for 7–9 minutes per side, or until lightly browned and caramelized. Chop the grilled pineapple into smaller pieces.

8. Warm the tortillas

Wrap the tortillas in foil and warm them in a 350°F oven for about 10 minutes, or until soft and flexible.

9. Assemble the burritos

Place sliced carne asada in the center of each tortilla. Add crispy fries, shredded cheese, avocado cream, salsa, and grilled pineapple.

Fold in the sides, then roll tightly into a burrito.

10. Toast and serve

For a crispier burrito, heat a lightly oiled skillet over medium-high heat.

Place each burrito seam-side down and toast for 1–2 minutes per side, until golden.

Serve warm with extra salsa, avocado cream, or hot sauce.

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