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
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1 (10 oz) chicken breast, boneless and skinless
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½ tsp kosher salt
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⅛ tsp freshly ground black pepper
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1 large egg
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½ Tbsp neutral oil (canola or vegetable oil)
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3 Tbsp all-purpose flour
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1 cup Japanese panko breadcrumbs
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3 cups neutral oil, for frying
For the Tonkatsu Sauce
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½ cup ketchup
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2 Tbsp soy sauce
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1 Tbsp brown sugar
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1 Tbsp mirin
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1 ½ tsp Worcestershire sauce
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1 tsp fresh ginger, grated
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1 garlic clove, minced
For Serving (Optional)
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Shredded cabbage with Japanese sesame dressing
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1 tomato, sliced
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Extra tonkatsu sauce
Instructions
1. Butterfly & pound the chicken
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Butterfly the chicken breast by slicing horizontally almost all the way through, then open it like a book.
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Cut into two pieces and pound to an even thickness of ¼–½ inch (7 mm–1.4 cm).
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Season both sides with salt and black pepper.
2. Set up breading station
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Prepare three shallow dishes: flour, egg (beaten with ½ Tbsp oil), and panko breadcrumbs.
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Coat the chicken lightly in flour, shaking off excess.
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Dip into the egg mixture.
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Press firmly into the panko, coating evenly. Set aside.
3. Heat the oil
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In a heavy-bottomed pot, heat oil to 340°F (170°C). The oil should be about 1 ½ inches deep.
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Test by dropping in a breadcrumb — it should sizzle immediately.
4. Fry the chicken
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Fry one piece at a time, avoiding overcrowding.
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Cook for 3–4 minutes per side, flipping once, until golden brown and crisp.
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Hold vertically to drain excess oil, then transfer to a wire rack or paper towel–lined tray.
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Skim out crumbs between batches to keep oil clean.
5. Make the tonkatsu sauce
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In a small bowl, whisk together ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic.
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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
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Keep oil at the right temp: Too hot = burnt crust, too cool = greasy chicken.
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Add oil to the egg: Helps the coating crisp up evenly.
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Wire rack > paper towels: Keeps the coating crunchy while draining.
Share the image below to your Pinterest board if you’ve enjoyed this Authentic Chicken Katsu Recipe!
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 🙂
