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
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, halved horizontally
Salt, to taste
190 g all-purpose flour
3 large eggs
22 ml water
180 g panko breadcrumbs
Vegetable oil (enough for ~1.25 cm depth in skillet)
Instructions
Make the Tonkatsu Sauce: Whisk together ketchup, soy sauce, brown sugar, mirin, Worcestershire sauce, ginger, and garlic. Rest for 30 minutes.
Prepare the Chicken: Pound chicken to ~0.6 cm thickness, season with salt, and chill for 1 hour.
Set Up Breading Station:
Bowl 1: flour
Bowl 2: beaten eggs + water
Bowl 3: panko breadcrumbs
Dredge chicken in flour, dip in egg wash, then coat with panko. Rest on a wire rack.
Fry the Chicken: Heat oil to 177 °C (350 °F). Fry cutlets 1–2 minutes per side until golden.
Oven Finish: Transfer cutlets to a 93 °C (200 °F) oven for 7–8 minutes, until internal temperature reaches 74 °C (165 °F).
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