Save Chicken Katsu is a beloved Japanese dish that brings together the perfect combination of textures and flavors. Golden, crispy panko breadcrumbs encase juicy chicken breast, creating a satisfying crunch with every bite. The homemade tonkatsu sauce adds a tangy, savory dimension that perfectly complements the mild chicken. This dish is not only delicious but also surprisingly simple to make at home, ready in just 35 minutes from start to finish.
Save The secret to the perfect Chicken Katsu lies in the preparation. Pounding the chicken to an even thickness ensures uniform cooking, while the three-step breading process creates that signature crispy exterior. The homemade tonkatsu sauce, with its blend of ketchup, Worcestershire, soy sauce, and mirin, adds an authentic Japanese touch that you won't find in store-bought versions.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (about 150 g each)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Breading
- 1/2 cup (65 g) all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1 1/2 cups (90 g) panko breadcrumbs
Frying
- 1 cup (240 ml) vegetable oil (for shallow frying)
Tonkatsu Sauce
- 1/4 cup (60 ml) ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin (or honey as substitute)
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
To Serve
- Shredded cabbage (optional)
- Lemon wedges (optional)
- Steamed rice (optional)
Instructions
- Step 1: Prepare the chicken
- Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness (about 1/2 inch). Season both sides with salt and pepper.
- Step 2: Set up a breading station
- Place flour in one shallow dish. In a second dish, beat eggs with water. Place panko breadcrumbs in a third dish.
- Step 3: Bread the chicken
- Dredge each chicken breast in flour, shaking off excess. Dip in beaten egg, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
- Step 4: Heat oil
- Heat oil in a large skillet over medium heat until shimmering (about 170°C/340°F).
- Step 5: Fry the cutlets
- Add chicken to the pan (in batches if necessary) and fry for 3–4 minutes per side or until golden brown and cooked through. Transfer to a wire rack or paper towel–lined plate to drain.
- Step 6: Make the tonkatsu sauce
- In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, mustard, and sugar until smooth.
- Step 7: Serve
- Slice chicken katsu and serve with tonkatsu sauce, shredded cabbage, lemon wedges, and steamed rice as desired.
Zusatztipps für die Zubereitung
For extra crispiness, let the breaded cutlets rest for 10 minutes before frying. This helps the breading adhere better and creates an even crunchier exterior. Use a meat thermometer to ensure the chicken reaches 165°F (74°C) internally for safe consumption. Don't overcrowd the pan when frying—cook in batches if needed to maintain the oil temperature and achieve optimal crispiness.
Varianten und Anpassungen
Substitute pork cutlets for a traditional tonkatsu variation. For a lighter version, you can bake the breaded cutlets at 400°F (200°C) for 20-25 minutes, flipping halfway through. Add some grated ginger or garlic to the egg mixture for extra flavor. You can also make this gluten-free by using gluten-free flour and panko breadcrumbs, along with a gluten-free Worcestershire sauce and tamari instead of soy sauce.
Serviervorschläge
Serve Chicken Katsu over steamed Japanese rice for a complete meal. Pair with shredded cabbage dressed with a light vinaigrette for a refreshing contrast. Lemon wedges add a bright acidity that cuts through the rich, fried exterior. This dish pairs wonderfully with a cold Japanese lager or a cup of green tea. For a Japanese curry experience, serve the katsu over Japanese curry rice (katsu curry).
Save Chicken Katsu is a versatile dish that works beautifully for weeknight dinners, weekend lunches, or even meal prep. The cutlets reheat well in the oven or air fryer, making them perfect for planning ahead. Whether you're serving it the traditional way with rice and cabbage, or getting creative with curry or sandwiches, this recipe delivers restaurant-quality results right in your own kitchen.
Recipe Questions & Answers
- → How can I ensure the chicken stays juicy after frying?
Pounding the chicken breasts to an even thickness helps them cook uniformly, preventing dryness. Also, frying each side until just golden and not overcooking maintains juiciness.
- → What is the best way to get extra crispy breading?
Letting the breaded cutlets rest for 10 minutes before frying allows the coating to set, resulting in a crispier crust when fried.
- → Can I substitute ingredients in the tonkatsu sauce?
Yes, mirin can be replaced with honey for sweetness. Adjust soy sauce and Worcestershire sauce quantities to balance saltiness and tang to your taste.
- → What oil is recommended for frying chicken katsu?
Vegetable oil or any neutral oil with a high smoke point works best for shallow frying to achieve a golden crust without burning.
- → Are there any suggested accompaniments for this dish?
Shredded cabbage, lemon wedges, and steamed rice complement the crispy chicken and tangy sauce, enhancing flavors and textures.