Description
Chicken Katsu is a classic Japanese dish featuring tender, breaded, and deep-fried chicken cutlets served with a tangy, homemade tonkatsu sauce. This recipe uses boneless, skinless chicken thighs, coated in crispy panko breadcrumbs and fried to golden perfection. Served alongside sticky sushi rice and fresh salads, this meal offers a satisfying combination of crunchy texture and savory flavors perfect for a comforting dinner.
Ingredients
Scale
Tonkatsu Sauce
- ¼ cup ketchup
- 1 tablespoon Worcestershire sauce
- ½ tablespoon low-sodium soy sauce
- ½ tablespoon mirin (sweet rice wine)
- ½ tablespoon granulated sugar
- 1 teaspoon brown sugar
- ¼ teaspoon garlic powder
- â…› teaspoon ground ginger
Chicken
- 4 boneless, skinless chicken thighs (5 ounces each) – see notes for using chicken breasts
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg
- ½ tablespoon vegetable oil
- ¼ cup all-purpose flour
- 1 â…“ 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
Instructions
- Make Katsu Sauce: Whisk together ketchup, Worcestershire sauce, low-sodium soy sauce, mirin, granulated sugar, brown sugar, garlic powder, and ground ginger in a bowl. Taste and adjust seasoning as needed. Set the sauce aside to let the flavors meld.
- Prepare Chicken: Trim any excess fat from the chicken thighs and use a meat mallet or rolling pin to pound each piece to an even ½-inch thickness, ensuring even cooking. Season both sides with coarse salt and freshly ground black pepper.
- Set Up Breading Station: Arrange three shallow bowls: one with all-purpose flour, another with the egg beaten together with ½ tablespoon vegetable oil, and the third with panko breadcrumbs.
- Bread Chicken: Dredge each chicken thigh first in the flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly and evenly with panko breadcrumbs.
- Heat Oil for Deep Frying: In a deep pot, heat 3 cups of vegetable oil to 340°F (170°C). Use a thermometer for accuracy to ensure proper frying temperature.
- Deep Fry Chicken: Fry the breaded chicken cutlets in batches to avoid overcrowding the pot. Cook until they are golden brown, crispy, and the internal temperature reaches 165°F (74°C). This should take about 4-5 minutes per batch. Remove and drain on paper towels to remove excess oil.
- Rest and Slice: Let the fried chicken rest for 2 minutes to retain juiciness, then slice into 1-inch strips for serving.
- Serve: Plate the chicken katsu alongside cooked sticky sushi rice, shredded cabbage salad, macaroni salad, and sliced tomatoes. Drizzle or serve the tonkatsu sauce on the side for dipping.
Notes
- For a leaner option, chicken breasts can be used instead of thighs; pound to the same thickness and adjust frying time as needed to prevent drying out.
- Use a thermometer to maintain consistent oil temperature for perfect crispiness and to ensure safe cooking.
- Do not overcrowd the frying pot to maintain oil temperature and avoid greasy chicken.
- Letting the chicken rest briefly after frying helps juices redistribute, yielding tender meat.
- Panko breadcrumbs provide the signature light and crispy crust distinct from regular breadcrumbs.
