What’s in This Japanese Chicken Katsu Recipe?
Chicken Katsu is Japanese comfort food it’s best! Juicy, boneless chicken with the most satisfying crunch, served up with an easy tonkatsu sauce.
Tonkatsu Sauce: This sweet and savory sauce is made from ketchup, Worcestershire sauce, oyster sauce, and granulated sugar. Chicken: Start with boneless, skinless chicken breasts and make chicken cutlets. Thin-cut chicken breasts can help save time! Flour: All-purpose flour helps the eggs stick to the chicken. Eggs: Help bind the flour and breadcrumbs to the chicken. Breadcrumbs: Panko breadcrumbs create the signature light and crispy coating on these cutlets. Oil: Fry these cutlets in neutral oil for the best results. We used vegetable oil.
Variations on Crispy Chicken Katsu
You can find bottled tonkatsu sauce at most Asian grocery stores. Store-bought plum sauce or Japanese BBQ sauce are also great substitutes.
How to Store and Reheat
Store leftover Japanese chicken katsu in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes. Store leftover tonkatsu sauce in an airtight container in the refrigerator for up to 1 month.
How to Freeze
Freeze Japanese chicken katsu in an airtight container for up to 3 months. We do not recommend freezing tonkatsu sauce.
Notes from the Test Kitchen
Cook this much-loved Japanese chicken recipe, and you won’t regret it! Sweet, savory, and filled with amazing textures, this Japanese chicken katsu is perfect for lunch or dinner. Whipped up in less than 30 minutes, it’s pure comfort food that’s perfect for the end of a busy day!
How to Make Japanese Chicken Katsu Step by Step
Cut the Chicken: Line a plate with paper towels and set it aside. In a medium bowl, whisk 6 tablespoons of ketchup, 7 tablespoons of Worcestershire sauce, 3 tablespoons of oyster sauce,and 1 tablespoon of granulated sugar together and set side. Slice 2 boneless, skinless chicken breasts lengthwise (parallel to your work surface) into two pieces. Season both sides with ½ teaspoon of kosher salt and ¼ teaspoon of black pepper. Bread the Chicken: Create a breading station. Add ½ cup of all-purpose flour, 2 large eggs, and 1½ cups of Panko each to separate shallow bowls. Dredge the chicken in the flour, shaking off excess; then the eggs, letting any excess drip off; and finally, the Panko. Fry the Chicken: Fill a large cast iron skillet with ¼-inch (about 1 cup) of vegetable oil. Heat over medium until it reaches 350°F. Place the chicken, 2 pieces at a time, into the oil, cooking on both sides until golden and 165°F internally, about 2 minutes per side. Transfer to the prepared plate and repeat with remaining chicken breasts. Serve hot with tonkatsu sauce.
More Fried Chicken Recipes We Love
Classic Fried Chicken Korean Fried Chicken Chicken Fried Chicken Fried Chicken Tenders Country Fried Chicken Kentucky Fried Chicken Hot Honey Fried Chicken Pickle Brined Fried Chicken
