Chicken Katsu with Tonkatsu Sauce

One of my favorite Japanese-style recipes is chicken katsu with tonkatsu sauce. The combination of perfectly crispy chicken on the outside and tender on the inside, with the sweet-and-savory, barbecue-style sauce, is pure comfort food. The best part is that this restaurant-worthy meal is so easy to make at home. I am confident that once you try it, you will be impressed.

When it comes to Asian meals, I love the abundance of flavors and the bold pairings. I have several recipes in my repertoire that are better than takeout and take only 30 minutes to make at home. For instance, this Hunan chicken is loaded with veggies and meat, and this Szechuan chicken is bursting with aromatics! This is proof that chicken dishes don’t have to taste bland; rather, they should be full of color, texture, and aroma!

This Japanese dish is the definition of comfort food. The meat is breaded with flour, eggs, and Panko bread crumbs, then deep-fried to golden, crispy perfection. The glossy sauce has a light tang from the ketchup and a bit of sweetness that highlights the robust savory flavors. I usually cook a few extra cutlents so I can have leftovers for the next day to make a chicken sandwich with lots of tonkatsu sauce. The chicken katsu si idea on rice, but we also love it on ramen, or chopped on top of rice bowls. Once you master how to prepare it, you can enjoy it in so many delicious ways.

Why you will love this recipe 

• A simple but delicious meal: With just breaded chicken breasts and a simple sauce, this unique but flavorful Japanese deep-fried dish is incredibly tasty and easy to make at home.   
• Done in under an hour: I can have this on the table in under an hour, making it perfect for a busy weeknight with minimal prep time and a restaurant-worthy quality.
• Kids love it too: Crispy on the outside and tender on the inside, it is always a hit with adults and kids. My family loves this crispy chicken, and I usually make extras so we can add it to sandwiches and wraps the next day.
• Better than fried chicken: Instead of just serving fried chicken, this chicken Katsu elevates white meat to a new level of deliciousness, especially when paired with the sweet, savory tonkatsu sauce.

What you will need

For the chicken

• Chicken: I use organic boneless, skinless chicken breasts.
• Wet ingredients: I prefer to use rice wine or mirin to tenderize the meat and add a subtle, sweet umami note. I use low-sodium soy sauce to add depth without overwhelming the flavor. The eggs serve as a binder, holding the breading on the chicken. 
• Dry ingredients: The flour is combined with garlic powder and onion powder to create a flavorful coating for the chicken. Panko breadcrumbs are used separately to create an airy, light, and crunchy crust because they absorb less oil. 
• Seasonings: Black pepper is added to the marinade for a subtle, spicy note that cuts through the rich coating. 

For the sauce

• Wet ingredients: I start with my favorite ketchup for a sweet, tangy tomato base. Worcestershire sauce provides a complex, slightly spicy, and sweet taste. For a deep, savory boost, I also add some oyster sauce. Rice vinegar imparts a bright sweetness that balances the savory flavors. Finally, the soy sauce adds a salty, umami-rich note to balance the sweetness. 
• Sweetener: For a pure sweet taste and a bit of thickening, white granulated sugar is added. 

How to make 

Pound and marinate: First, I pound the chicken breasts to about ½ inch thick. Then I place them in a bowl and drizzle with rice wine, soy sauce, and pepper, tossing to combine. I let them sit for 15 minutes. 

Make the flour coating: While I wait, I mix the flour, onion powder, and garlic powder in a shallow bowl.

Prep the dredging stations: In another bowl, I beat the eggs until combined. In another bowl, I add the panko breadcrumbs. 

Coat the chicken: Next, I dip each piece in the flour, coating it well, then shake off the excess. Then I dip it in the egg before coating it in panko breadcrumbs. I place them on a baking sheet lined with parchment paper until all are coated. 

Fry the chicken: In the meantime, I heat about 1½ inches of canola oil in a skillet to 375°F. I cook 2 pieces of chicken at a time, ensuring there is plenty of space between them. I fry them for about 5 minutes, or until golden brown on both sides. Then I place them on a paper-towel-lined wire rack. 

Make the sauce: While the chicken rests, I combine all sauce ingredients in a small bowl.

Serve: Then, I serve the sliced chicken with the sauce drizzled on top. 

Expert tip

How to tenderize chicken breasts

I like to tenderize my chicken breasts in 2 different steps. First, I use a meat tenderizer. I place the chicken breasts, one at a time, between sheets of plastic wrap and beat them with a meat mallet, a rolling pin, or a heavy skillet. A can of vegetables or soup would work too. This breaks down the meat fibers. Then I marinate the chicken in a soy sauce and rice wine mixture for 15 minutes. These also break down muscle proteins. 

More tips to consider:

• Allow the chicken pieces to rest before dipping them in the flour mixture, shaking off any excess, then in the eggs, then in the Panko. 
• Make sure the oil is hot enough before adding the chicken. It should be 375 degrees F. 
• Do not crowd the pan. I only do 2 pieces at a time, so there is plenty of room for them to fry with space between them. 
• Make the sauce ahead of time and let it chill so the flavors meld. 
• Do not cut the chicken until it is cooked. That way, the meat stays nice and juicy inside. 

Recipe variations and add-ins:

• Alternative meat: Instead of chicken, I sometimes use boneless, skinless pork tenderloin. Please ensure it is about as thin as the chicken so it cooks evenly. 
• Hot sauce: To make this sauce slightly spicy, I like to add a pinch of red pepper flakes or cayenne pepper. 
• Teriyaki flavor: I am a big fan of teriyaki, and I love how it blends into this sauce. I use my homemade teriyaki sauce so I can adjust it to my liking.  
• Add vegetables: To make this a full meal, I sometimes add vegetables to the dish. Cauliflower, broccoli, and carrots pair well with this chicken, and they can be breaded and fried alongside it. 
• Hawaiian chicken Katsu: Add chopped bell peppers and pineapple chunks to the dish for a Hawaiian twist. 

Serving suggestions:

I serve chicken Katsu immediately while it’s still hot at Cirspy. We prefer it to this fluffy Instant Pot rice, which takes just 15 minutes to make and is almost impossible to mess up. For something a bit sweeter, try this coconut rice made with jasmine rice, coconut milk, and lime zest. If you have time, I highly recommend making this egg-fried rice. If you’re worried about carbs, try my cauliflower rice recipe. The nutty flavor will win you over, so you may never go back to real rice. 

I drizzle the tonkatsu sauce on the sliced chicken pieces and sprinkle some sesame seeds on top. My kids also enjoy this meal with peanut sauce. This simple recipe has just a few ingredients and tastes incredible. When it comes to vegetables, I just make something quick and easy, like steamed broccoli or oven-roasted garlic bok choy. If we have leftovers, I use the meat to make sandwiches or wraps.

How to store leftovers:

• Refrigerate: I store leftover chicken in an airtight container in the fridge for up to 4 days. The sauce can be stored in a separate container for up to a week. 
• Freezing: I can freeze the chicken in freezer bags for several months. The sauce can also be frozen in separate freezer bags.   
• Defrost: For the best taste and texture, I thaw the chicken and sauce overnight in the fridge.
• Reheating: I reheat the chicken in the oven at 350°F for 15 minutes, and the sauce can be reheated in the microwave or on the stove in a saucepan.   

Frequently asked questions

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