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Crispy Authentic Chicken Katsu with Homemade Tonkatsu Sauce
5 from 204 votes

Crispy Authentic Chicken Katsu with Homemade Tonkatsu Sauce

Crispy Authentic Chicken Katsu with Homemade Tonkatsu Sauce features breaded and fried chicken breast cutlets coated in panko breadcrumbs for a crunchy exterior. The accompanying tonkatsu sauce combines ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic for a sweet-savory glaze. The chicken is pounded thin to ensure even cooking and juiciness.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 760 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

Katsu Sauce
  • 1/2 cup ketchup
  • 2 tablespoons soy sauce
  • 2 teaspoons brown sugar
  • 1 tablespoon mirin
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon ginger freshly grated
  • 1 teaspoon garlic finely minced
Chicken Katsu
  • 1 pound chicken breast cut in half horizontally, boneless, skinless
  • salt
  • 1 1/2 cups all-purpose flour
  • 3 egg
  • 1 1/2 tablespoons water
  • 3 cups panko breadcrumbs
  • vegetable oil for cooking

Instructions

Katsu Sauce
    Cup of Yum
  1. Place all of the ingredients in a small bowl, and stir to combine.
  2. Let the sauce rest at least 30 minutes before serving.
Chicken Katsu
  1. Place halved chicken breast between some plastic wrap and gently pound out the chicken until it is about ¼ inch thick.
  2. Salt the chicken liberally, cover, and place in the refrigerator for about 1 hour. This will help the chicken break down and become super juicy. You could omit this step, but the chicken will come out better if you let the chicken rest.
  3. Set up a breading station with three bowls. Place the all-purpose flour into one bowl. Beat the eggs and 1 1/2 tablespoons of water together very well, and pour into a second bowl. Place the panko breadcrumbs into the third bowl.
  4. Coat the chicken as follows: Place the chicken into the flour and shake off any excess. Dip into the egg wash, coat well, and shake off any excess. Dredge in the panko breadcrumbs.
  5. Place the coated chicken on a wire rack.
  6. Preheat the oven to 200°F.
  7. Add enough vegetable oil to coat the bottom ½ inch of either an iron skillet or a stainless steel pan and heat to 350°F. Your pan should be large enough not to overcrowd the chicken.
  8. Add the chicken to the pan and cook for 1 to 2 minutes, just until the crust sets.
  9. Flip over and cook for another 1 to 2 minutes.
  10. Continue cooking the chicken and flipping it over until it is golden brown on both sides.
  11. Remove the chicken and place on a clean wire rack. Place into the preheated oven to finish cooking. Depending on the thickness of your chicken, the chicken may need another 7 or 8 minutes of cooking. Chicken should be 165°F before consuming.
  12. When the chicken is fully cooked, cut into thin strips that you can pick up with chopsticks.
  13. Serve with rice, tonkatsu sauce, or your favorite brown sauce.

Nutrition Information

Calories 760kcal (38%) Carbohydrates 68g (23%) Protein 39g (78%) Fat 36g (55%) Saturated Fat 25g (125%) Cholesterol 195mg (65%) Sodium 509mg (21%) Potassium 603mg (13%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 212IU (4%) Vitamin C 1mg (1%) Calcium 114mg (11%) Iron 5mg (28%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 760

% Daily Value*

Calories 760kcal 38%
Carbohydrates 68g 23%
Protein 39g 78%
Fat 36g 55%
Saturated Fat 25g 125%
Cholesterol 195mg 65%
Sodium 509mg 21%
Potassium 603mg 13%
Fiber 3g 12%
Sugar 3g 6%
Vitamin A 212IU 4%
Vitamin C 1mg 1%
Calcium 114mg 11%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.