Crispy Chicken Katsu With Tonkatsu Sauce
Chicken katsu is made with breaded, fried chicken cutlets served with a sweet and savory tonkatsu sauce. Coated in panko and cooked until golden, the crust stays light with tender chicken inside.
Ingredients
For the Chicken Katsu
- 1 ½ pounds boneless, skinless chicken breasts or thighs, sliced thin
- Kosher salt and black pepper
- ¼ cup all-purpose flour
- 2 eggs beaten
- 1½ cups panko breadcrumbs
- Vegetable oil for frying
- 1 lemon cut into wedges
- 1 –2 teaspoons toasted sesame seeds or furikake optional, for garnish
- 1 –2 scallions thinly sliced (optional, for garnish)
For the Tonkatsu Sauce
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon low-sodium soy sauce or gluten free tamari
- 1 tablespoon brown sugar or white sugar
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
Instructions
- In a medium bowl, whisk all sauce ingredients until smooth. Set aside.
- Slice chicken breasts in half lengthwise if using whole pieces. Pound to about ½ inch thick.
- Pat dry and season with salt and pepper.
- Set up three shallow bowls with flour, beaten eggs, and panko.
- Dredge chicken in flour, shaking off excess.
- Dip in egg, then press into panko until fully coated. Set aside.
- Heat about ½ inch of oil in a skillet over medium-high heat until shimmering.
- Working in batches, cook chicken 3–4 minutes per side until golden brown and cooked through.
- Transfer to a wire rack or paper towels and let rest a few minutes.
- Slice into strips and sprinkle lightly with furikake or sesame seeds and scallions if using.
- Serve with lemon wedges and tonkatsu sauce.
Air Fryer Instructions
- Preheat air fryer to 400°F. Spray the breaded chicken lightly with cooking spray. Place in the air fryer basket in a single layer without crowding.
- Cook for 8–12 minutes, flipping halfway through, until cooked through and lightly browned. Remove and let rest a few minutes before slicing.
Notes
Storage
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Tonkatsu sauce will keep in the refrigerator for up to 2–4 weeks.
Nutrition
Calories: 357.4kcalCarbohydrates: 24.8gProtein: 43.8gTotal Fat: 8.3gSaturated Fat: 2.5gCholesterol: 163.4mgSodium: 547.9mgPotassium: 801.8mgFiber: 1.4gSugar: 7.7gNet Carbohydrates: 23.5g
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