Description

This Chicken Katsu recipe brings a taste of Japan to your kitchen! Crispy, juicy chicken cutlets are coated in a golden panko crust and served with a tangy-sweet katsu sauce. It’s a delicious and easy-to-make dish that’s perfect for a weeknight dinner or a fun weekend meal.

Ingredients

Units Scale

For the Tonkatsu Sauce:
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon low-sodium soy sauce
- 1/2 tablespoon mirin (sweet rice wine)
- 1/2 tablespoon granulated sugar
- 1 teaspoon brown sugar
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground ginger
For the Chicken:
- 4 boneless, skinless chicken thighs (5 ounces each) – see notes for using chicken breasts
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg
- 1/2 tablespoon vegetable oil
- 1/4 cup all-purpose flour
- 1 1/3 cups panko Japanese breadcrumbs
- 3 cups vegetable oil, for deep frying
For Serving:
- Katsu sauce (recipe above)
- Cooked sticky white sushi rice
- Shredded cabbage salad
- Macaroni salad
- Sliced tomatoes

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Instructions

Make Katsu Sauce: Whisk all sauce ingredients together in a bowl. Adjust seasoning to taste and set aside.
Prepare Chicken: Trim excess fat from chicken thighs and pound to an even ½-inch thickness. Season with salt and pepper.
Bread Chicken: Set up a breading station with three shallow bowls: one with flour, one with egg whisked with ½ tablespoon vegetable oil, and one with panko breadcrumbs. Dredge chicken in flour, then egg mixture, then coat thoroughly in panko.
Deep Fry: Heat 3 cups vegetable oil in a pot to 340°F (170°C). Fry chicken cutlets in batches until golden brown and crispy, and cooked through (internal temperature of 165°F/74°C). Drain on paper towels.
Rest and Slice: Let chicken rest for 2 minutes before slicing into 1-inch strips.
Serve: Serve chicken katsu with katsu sauce, rice, shredded cabbage salad, macaroni salad, and sliced tomatoes.

Notes

Chicken Breasts: If using chicken breasts, butterfly them and pound to ¼-inch thickness.
Alternative Cooking Methods: You can also air fry or bake the chicken cutlets. See the original recipe for instructions.
Storage: Store leftover chicken katsu and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer to maintain crispiness.

Nutrition

Serving Size: : 1 chicken thigh with sauce and sides
Calories: 700
Sugar: 20g
Sodium: 1000mg
Fat: 40g
Saturated Fat: 8g
Unsaturated Fat: 30g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 4g
Protein: 40g
Cholesterol: 100mg