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Crispy Japanese Chicken Katsu with Homemade Tonkatsu Sauce

Crispy, pounded chicken cutlets served with a tangy homemade tonkatsu-style sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1/2 cup ketchup
  • 2 tablespoons soy sauce
  • 2 teaspoons brown sugar
  • 1 tablespoon mirin
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon finely minced garlic
  • 1 pound boneless skinless chicken breasts halved horizontally
  • salt to taste
  • 1 1/2 cups all-purpose flour
  • 3 eggs
  • 1 1/2 tablespoons water for egg wash
  • 3 cups panko breadcrumbs
  • vegetable oil for frying (about 1/2 inch in pan)

Instructions

  • Make the sauce: In a small bowl combine 1/2 cup ketchup, 2 tbsp soy sauce, 2 tsp brown sugar, 1 tbsp mirin, 2 tsp Worcestershire sauce, 1 tsp grated ginger, and 1 tsp minced garlic; stir until smooth. Refrigerate at least 30 minutes to meld flavors.
  • Pound the chicken: Place each halved chicken breast between plastic wrap and gently pound to about 1/4 inch thickness.
  • Season and rest: Salt both sides of the chicken liberally, cover, and refrigerate about 1 hour if time allows (optional but recommended for juiciness).
  • Prepare breading station: Put the flour in one bowl; beat 3 eggs with 1 1/2 tablespoons water in a second bowl; place 3 cups panko in a third bowl.
  • Bread the chicken: Dredge each piece in flour, shaking off excess; dip into the egg wash; then press and coat evenly with panko. Set coated pieces on a wire rack.
  • Preheat oven to 200°F and heat about 1/2 inch vegetable oil in a large skillet over medium-high until it reaches roughly 350°F (hot but not smoking).
  • Fry to set crust: Working in batches to avoid crowding, add chicken to the hot oil and cook 1–2 minutes per side just to set and color the crust; repeat until golden brown on both sides.
  • Finish in oven: Transfer fried chicken to a clean wire rack and place in the 200°F oven for about 7–8 minutes, or until internal temperature reaches 165°F.
  • Slice and serve: When cooked through, cut the chicken into thin strips and serve warm with rice and the reserved tonkatsu sauce.

Equipment

  • mixing bowls (3)
  • Measuring Spoons and Cups
  • Meat Mallet or Rolling Pin
  • Wire Rack
  • skillet (cast iron or stainless steel)
  • Tongs
  • Oven

Notes

  • Letting the chicken rest in the fridge is optional but improves texture.
  • Keep the oil hot enough so the panko crisps without absorbing excess oil.
  • Use a wire rack to keep the crust crisp while finishing in the oven.