Hey there, food lovers! If you’ve ever craved Chicken Katsu that delivers crunch, flavor, and heartwarming comfort, you’re in the right place. Whether you’re short on time or just want to impress friends, this recipe brings the magic of Japanese fried chicken right into your kitchen. With a golden crust and a tangy, savory tonkatsu sauce, it’s sure to become a weeknight favorite.
I’m Olivia, and over on YumtasticRecipes.com, I believe recipes should be joyful, not stressful. This crispy chicken cutlet won me over early on when my kids declared it “restaurant-level”—and when I first slathered that homemade sauce on, I knew this one was a keeper. Let’s get cooking (and laughing along the way).
Why You’ll Love This Chicken Katsu
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It balances crunchy, juicy, and saucy in every bite.
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The tonkatsu sauce is easy to whisk together and brings depth.
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You can prep ahead (I keep sauce in the fridge for days).
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It’s a versatile dish—serve over rice bowls, in sandwiches, or as a stand-alone entrée.
Chicken Katsu
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Crispy and juicy Japanese fried chicken cutlet served with a tangy homemade tonkatsu sauce. Perfect for rice bowls, sandwiches, or a hearty entrée.
Ingredients
For the Tonkatsu Sauce
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120 ml ketchup
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30 ml soy sauce
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10 g brown sugar
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15 ml mirin
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10 ml Worcestershire sauce
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5 g freshly grated ginger
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5 g finely minced garlic
For the Chicken Katsu
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450 g boneless, skinless chicken breast, halved horizontally
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Salt, to taste
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190 g all-purpose flour
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3 large eggs
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22 ml water
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180 g panko breadcrumbs
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Vegetable oil (enough for ~1.25 cm depth in skillet)
Instructions
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Make the Tonkatsu Sauce: Whisk together ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic. Rest for 30 minutes.
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Prepare the Chicken: Pound chicken to ~0.6 cm thickness, season with salt, and chill for 1 hour.
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Set Up Breading Station:
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Bowl 1: flour
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Bowl 2: beaten eggs + water
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Bowl 3: panko breadcrumbs
Dredge chicken in flour, dip in egg wash, then coat with panko. Rest on a wire rack.
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Fry the Chicken: Heat oil to 177 °C (350 °F). Fry cutlets 1–2 minutes per side until golden.
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Oven Finish: Transfer cutlets to a 93 °C (200 °F) oven for 7–8 minutes, until internal temperature reaches 74 °C (165 °F).
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Slice & Serve: Let rest, then slice into strips. Serve with rice or cabbage and tonkatsu sauce.
Notes
Use a thermometer for oil temperature accuracy.
Don’t overcrowd the pan for even frying.
Rest breaded chicken before frying to improve coating adhesion.
Oven finishing ensures juicy meat and crispy crust.
Sauce can be adjusted in thickness with water, ketchup, or soy.
Sauce stores well for a week; chicken keeps for 2 days in fridge.
- Prep Time: 30 minutes (including chilling and sauce resting)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying + Oven Finish
- Cuisine: Japanese
Ingredients
For the Tonkatsu Sauce
-
120 ml ketchup
-
30 ml soy sauce
-
10 g brown sugar
-
15 ml mirin
-
10 ml Worcestershire sauce
-
5 g freshly grated ginger
-
5 g finely minced garlic
For the Chicken Katsu
-
450 g boneless skinless chicken breast, each piece halved horizontally
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Salt, to taste
-
190 g all-purpose flour
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3 large eggs
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22 ml water
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180 g panko breadcrumbs
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Vegetable oil (enough to fill ~1.25 cm in a skillet)
Directions
1. Make the Tonkatsu Sauce
In a small bowl, whisk together ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, grated ginger, and minced garlic. Let it rest for at least 30 minutes so the flavors meld while you prep the chicken.
2. Prepare the Chicken
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Place the halved chicken between plastic wrap and gently pound to a uniform thickness of about 0.6 cm.
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Generously season both sides with salt.
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Chill the chicken in your refrigerator for 1 hour—this helps it stay juicy and tender.
3. Set Up Your Breading Station
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Bowl 1: all-purpose flour
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Bowl 2: beat the 3 eggs with 22 ml of water
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Bowl 3: panko breadcrumbs
Take each chicken piece in turn: dredge it in flour (shake off excess), then dip into the egg wash, then press firmly into the panko breadcrumbs. For extra adhesion, you can double-dip (egg → panko again), but one pass usually does the trick. Place breaded pieces on a wire rack to rest for a few minutes.
4. Frying + Oven Finish
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Preheat your oven to 93 °C (200 °F)—you’ll use it to keep the pieces warm later.
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In a deep skillet, pour enough vegetable oil to reach ~1.25 cm depth. Heat it to 177 °C (350 °F).
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Fry each chicken piece 1–2 minutes per side until the crust sets, then flip and continue cooking (keeping an eye so you don’t burn the breading) until it’s golden brown all over.
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Move the fried cutlets to a wire rack, then bake in the oven for 7–8 minutes (or until the internal temperature hits 74 °C / 165 °F).
5. Slice & Serve
Once cooked through, let rest for a minute, then slice into thin strips. Plate over steamed rice or alongside shredded cabbage, and drizzle (or serve) your tonkatsu sauce on the side.
Cooking Tips (with a dash of humor)
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Use a thermometer! A perfect 177 °C in the oil ensures crispiness without burning.
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Don’t overcrowd the pan—give each piece breathing room so the crust stays crunchy.
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Let the breaded chicken rest briefly before frying so the panko adheres better.
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The oven finish step helps ensure the inside cooks fully without over-browning the outside.
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If your sauce looks a bit too thick or thin, tweak with a splash of water or extra ketchup/soy to balance.
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Leftover sauce? Keep it in a sealed jar; it’s your secret weapon for sandwiches or pork tonkatsu, too.
A Personal Anecdote (or Two)
I remember the first time I made Chicken Katsu for my family—my kitchen smelled like a cross between a Japanese street stall and my childhood memories. My daughter, who had declared “I only like plain chicken now,” actually asked for seconds. Then she dunked each bite into that spicy-sweet tonkatsu sauce and closed her eyes like she was at a fancy restaurant.
Since then, this dish has become my go-to showoff recipe (yes, there is such a thing). If we have guests over, I know I can lean on this one and get compliments without breaking a sweat. Sometimes I even sneak more ginger or an extra garlic clove in the sauce to see who notices (“Hmm, what’s different tonight?”). Spoiler: someone always does.
What to Serve With Chicken Katsu
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Rice bowls: Steamed Japanese short-grain rice is ideal. Add a little furikake or sesame seeds for contrast.
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Shredded cabbage or salad: Toss cabbage with a bit of rice vinegar, sesame oil, and salt. The crispness balances the fried texture beautifully.
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Pickles or kimchi: A tart or tangy side adds brightness and cuts through the richness.
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Miso soup or clear broth: A light soup is a comforting complement that won’t overpower.
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Lemon wedges: A squeeze of fresh lemon over each cutlet adds an unexpected pop.
Feel free to mix and match so your plate feels both comforting and vibrant.
How to Store & Reheat
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Store: Keep leftover chicken and sauce in separate airtight containers in the fridge. The cutlets will stay best for up to 2 days.
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Reheat: Reheat the cutlets in the oven or toaster oven at ~175 °C (350 °F) for about 5–7 minutes. That helps re-crisp the crust without turning the center rubbery. Avoid microwaving (unless in a pinch)—you lose crunch fast.
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Sauce: The tonkatsu sauce will last up to a week refrigerated. Stir before use; it may settle or thicken.
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Freeze option: You can freeze the breaded-but-not-fried cutlets. Freeze flat, then fry (straight from frozen) and bake as directed, adding a minute or two if needed.
FAQs
Can I substitute chicken thighs instead of breast?
Yes! Thighs offer more fat and flavor, though you may need more careful timing so they cook through fully. Use the same breading process, but keep a thermometer handy.
Is there a way to make this healthier (less oil)?
You could shallow‑fry less deeply or use an air fryer (spritz lightly with oil)—though the texture may differ. The oven finish is already doing some of the heavy lifting.
Can I use regular breadcrumbs instead of panko?
Sure, but panko breadcrumbs deliver that irresistible airy crispiness central to crispy chicken cutlet results. If you use regular breadcrumbs, your crust may be denser.
Can I omit mirin in the sauce?
If you don’t have mirin, a mix of light sugar with a splash of rice vinegar works as a backup, though the flavor will shift slightly.
Can I prep ahead?
Definitely! You can make the tonkatsu sauce a day ahead (flavors improve over time). You can also bread the chicken up to a few hours before frying—just keep covered in the fridge.
In just 30 minutes, you can turn simple ingredients into a restaurant-worthy feast. This Chicken Katsu brings crunchy, juicy, flavorful joy—and that homemade tonkatsu sauce is the heart-tugging companion. It’s a Japanese fried chicken classic you’ll feel proud serving. So go ahead, get those pans hot, and let your kitchen smell like something amazing. Your dinner table is about to get a serious upgrade.
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