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Crispy Authentic Chicken Katsu with Homemade Tonkatsu Sauce Recipe

Crispy Authentic Chicken Katsu with Homemade Tonkatsu Sauce Recipe
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★★★★★

4.9 from 12 reviews

Crispy Authentic Chicken Katsu is a Japanese-style breaded chicken cutlet fried to golden perfection and served with a tangy homemade tonkatsu sauce. This easy recipe features juicy, tender chicken coated in panko breadcrumbs for an ultra-crispy crust, complemented by a rich, flavorful sauce made from classic ingredients like ketchup, soy sauce, and Worcestershire sauce. Perfect as a comforting main dish with steamed rice.

Ingredients

Scale

Tonkatsu Sauce

  • 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

Chicken Katsu

  • 1 pound boneless skinless chicken breast, halved horizontally
  • Salt, to taste
  • 1 1/2 cups all-purpose flour
  • 3 eggs
  • 1 1/2 tablespoons water
  • 3 cups panko breadcrumbs
  • Vegetable oil, for frying (enough to coat 1/2 inch of pan)

Instructions

  1. Prepare Tonkatsu Sauce: In a small bowl, combine ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, freshly grated ginger, and minced garlic. Stir until well blended. Let the sauce rest for at least 30 minutes to develop flavors before serving.
  2. Prepare Chicken: Place each halved chicken breast between plastic wrap and gently pound with a meat mallet or rolling pin until about 1/4 inch thick. This tenderizes the chicken for juicier results.
  3. Salt and Rest Chicken: Season the chicken liberally with salt on both sides, then cover and refrigerate for about 1 hour. This resting time enhances moisture retention and flavor.
  4. Set Up Breading Station: Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs mixed with water, and one with panko breadcrumbs.
  5. Bread the Chicken: Dredge each chicken piece first in flour, shaking off excess, then dip into the egg wash, coating thoroughly, and finally press into panko breadcrumbs until well coated. Place coated chicken on a wire rack.
  6. Preheat Oven: Heat your oven to 200°F (93°C) to keep the chicken warm after frying.
  7. Heat Oil and Fry Chicken: Pour vegetable oil into a skillet to about 1/2 inch depth and heat to 350°F (175°C). Carefully add the breaded chicken and cook for 1-2 minutes on each side to set the crust, flipping as needed until golden brown on both sides.
  8. Finish Cooking in Oven: Transfer the fried chicken to a clean wire rack and place it in the preheated oven. Let it cook for an additional 7-8 minutes, or until internal temperature reaches 165°F (74°C) to ensure doneness.
  9. Slice and Serve: Once cooked through, cut the chicken into thin strips suitable for picking up with chopsticks. Serve hot with steamed rice and generous drizzle or side of homemade tonkatsu sauce.

Notes

  • Resting the salted chicken before breading enhances juiciness and flavor but can be skipped if short on time.
  • Use fresh panko breadcrumbs for the best crispy texture.
  • Maintaining oil temperature at 350°F is crucial to avoid greasy chicken.
  • Chicken thickness affects cooking time; ensure internal temp reaches 165°F for safety.
  • Homemade tonkatsu sauce can be made ahead and refrigerated for up to 3 days.

Nutrition

Keywords: Chicken Katsu, Tonkatsu Sauce, Japanese Fried Chicken, Crispy Chicken Cutlet, Homemade Tonkatsu, Panko Chicken

Find it online: https://foodbylina.com/crispy-authentic-chicken-katsu-with-homemade-tonkatsu-sauce-recipe/