Easy & Quick Crispy Tonkatsu
User Reviews
5
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Prep Time
18 mins
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Cook Time
12 mins
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Total Time
30 mins
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Servings
3 pieces
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Calories
414 kcal
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Course
Main Course
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Cuisine
Japanese
Easy & Quick Crispy Tonkatsu
Description
The Tonkatsu recipe starts with boneless pork loin sliced thinly and tenderized if needed. Seasoned simply with salt, black pepper, and garlic powder, each piece is coated in flour, dipped in beaten eggs, and evenly breaded with panko crumbs for a crunchy crust. Careful deep-frying in hot vegetable oil for a few minutes on each side results in an evenly golden, crisp exterior while keeping the pork juicy inside. The small slits in the fat layer prevent curling during frying, helping maintain shape.
A homemade tonkatsu sauce made by combining ketchup, Worcestershire sauce, oyster sauce, and sugar provides a balanced sweet and tangy accompaniment. It pairs well with the crispy pork, enhancing flavor and adding moisture.
This dish can be served alongside rice, shredded cabbage, or pickles to make a full meal or enjoyed as a crispy protein snack. Cooking in small batches avoids crowding the oil, which preserves crispiness.
Ingredients
- 1 lb pork loin pre-sliced & boneless
- 1 cup vegetable oil or any neutral oil
- ½ teaspoon salt or as needed
- ¼ teaspoon black pepper or as needed
- ½ teaspoon garlic powder or as needed
- 1 ¼ cup panko breadcrumbs or as needed
- 2 large egg beaten
- ¼ cup all-purpose flour or as needed (or sub with cornstarch)
Homemade Tonkatsu Sauce (serves 6 tablespoons)
- 2 tablespoon ketchup
- 5 teaspoon Worcestershire sauce
- 1 tablespoon oyster sauce
- 2 ¼ teaspoon granulated sugar white
Instructions
- First make small slits into the layer of fat that surrounds the pork loin to prevent it from curling when it fries. No need to cut slits into the non-fat portion.
- If your loins are thicker than 1 cm, tenderize with a meat mallet or with the back and side of your knife.
- Season on both sides with enough salt, black pepper and garlic powder.
- Add all-purpose flour into a large bowl. In a second bowl, beat your eggs. In a third bowl, add and spread out panko.
- Evenly dredge each loin into the flour first, then eggs and lastly panko – ensuring no bald spots. Repeat for the remaining loins.
- In a heavy bottomed pot, heat vegetable oil over medium heat (350 F). Check to see if the oil is hot enough by placing a wooden chopstick in the oil and look for bubbles. Carefully lower pork away from you. Do not overcrowd the pan. Cook the pork in batches (no more than 2 pieces per batch) or it won't get as crispy.
- Deep frying on each side for 2-3 minutes or evenly golden brown (or an internal temperature of 145 F). Remove and transfer to a wire rack or paper towel lined plate to rest for 5 minutes before slicing.
- Remove and transfer pork to a wire rack or paper towel lined plate to rest for 5 minutes before slicing and serving. Repeat for remaining pieces of pork.
- In a small bowl, well combine the sauce ingredients. Serve with tonkatsu!
Nutrition Information
Show DetailsNutrition Facts
Serving: 3pieces
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 35g | 12% |
| Protein | 42g | 84% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 204mg | 68% |
| Sodium | 1074mg | 45% |
| Potassium | 786mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 219IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 87mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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