If you have a taste for crispy, juicy chicken paired with a rich, tangy sauce, you are going to fall head over heels for this Chicken Katsu with Homemade Tonkatsu Sauce Recipe. It’s a dish that feels both comforting and indulgent, with perfectly breaded chicken thighs fried to golden crispiness and complemented beautifully by a sauce that balances sweet, savory, and umami notes. What makes this recipe truly special is how homey and approachable it is—making it an excellent choice for a weeknight supper that still shines like a restaurant classic.
Ingredients You’ll Need
Gathering the right ingredients is the first step to mastering this dish. Each component plays a crucial role, from the crunchy panko that creates that irresistible outer layer, to the simple yet flavorful tonkatsu sauce that ties everything together with a punch of sweetness and tang.
- Ketchup: Provides the sweet and tangy tomato base essential for tonkatsu sauce.
- Worcestershire sauce: Adds depth and a subtle spiced kick to the sauce.
- Soy sauce (low-sodium): Brings out umami flavors without overpowering the sauce.
- Mirin (sweet rice wine): Lends a gentle sweetness and a touch of acidity to balance the sauce.
- Granulated and brown sugar: Both contribute layers of sweetness with a hint of molasses from the brown sugar.
- Garlic powder and ground ginger: Infuse the sauce with gentle warmth and aromatic spice.
- Boneless, skinless chicken thighs: Juicy and tender with a bit of fat for flavor; alternatively, chicken breasts can be used for a leaner option.
- Coarse salt and freshly ground black pepper: Essential for seasoning the chicken before breading.
- Egg: Helps the panko breadcrumbs adhere firmly to the chicken.
- Vegetable oil: Used both in the egg wash and for deep frying to achieve that crispy crust.
- All-purpose flour: Acts as the first layer of breading, ensuring the egg sticks well.
- Panko Japanese breadcrumbs: The secret to extra crunchy, flaky coating.
- Vegetable oil for frying: Has a high smoke point, perfect for deep frying to golden perfection.
- Sushi rice, shredded cabbage salad, macaroni salad, sliced tomatoes: Classic accompaniments that make every bite balanced and complete.
How to Make Chicken Katsu with Homemade Tonkatsu Sauce Recipe
Step 1: Whisk Together the Tonkatsu Sauce
This sauce is where the magic happens. Simply whisk together ketchup, Worcestershire sauce, soy sauce, mirin, granulated and brown sugar, garlic powder, and ground ginger until they’re perfectly combined. It’s a quick, no-cook sauce that you can adjust to your taste, offering sweet, salty, and umami flavors that complement the crispy chicken beautifully.
Step 2: Prepare and Season the Chicken
Start by trimming any excess fat from your chicken thighs, then gently pound each to an even thickness of about half an inch. This ensures even cooking and tender meat. Season both sides generously with coarse salt and freshly ground black pepper, laying the foundation for a flavorful crust.
Step 3: Set Up Your Breading Station
Create three shallow bowls: one with all-purpose flour, one with a beaten egg mixed with a bit of vegetable oil, and one with panko breadcrumbs. This traditional breading process ensures a perfectly crunchy exterior. First, dredge the chicken in flour, then dip it into the egg wash, and finally coat it thoroughly with the panko breadcrumbs. Don’t rush this step—the coating is what gives the chicken that iconic crispy texture.
Step 4: Deep Fry Until Golden and Crispy
Heat your vegetable oil to about 340°F (170°C), which is ideal to cook the chicken through without burning the crust. Fry the chicken cutlets in batches, turning them carefully until they develop an even, golden brown crust. Cooking at the right temperature is key for crispiness and juicy meat inside. Remove and drain on paper towels to absorb excess oil.
Step 5: Rest, Slice, and Get Ready to Serve
Letting the chicken rest just a couple of minutes helps retain its juices. Then slice into one-inch strips, perfect for dipping into that luscious homemade tonkatsu sauce. This presentation not only looks inviting but makes it easy to enjoy every bite.
How to Serve Chicken Katsu with Homemade Tonkatsu Sauce Recipe
Garnishes
A simple garnish can elevate your Chicken Katsu with Homemade Tonkatsu Sauce Recipe nicely. Fresh shredded cabbage is traditional and adds a crisp, refreshing contrast, while a few slices of juicy tomato give brightness and balance. For an extra touch, a sprinkle of toasted sesame seeds or a wedge of lemon can brighten the plate even further.
Side Dishes
To create a well-rounded meal, serve your chicken katsu alongside sticky white sushi rice, which absorbs the sauce perfectly. Macaroni salad is a nostalgic favorite with its creamy, tangy flavor that pairs beautifully with the crunchy chicken. You could also add some steamed vegetables or pickled radish for variety and color.
Creative Ways to Present
If you want to impress guests or family, try serving your Chicken Katsu with Homemade Tonkatsu Sauce Recipe as a bento box meal. Layer slices of chicken katsu neatly beside portions of rice, salads, and pickled veggies in a compartmentalized box. Alternatively, make katsu sandwiches by placing the sliced chicken in a soft bun with shredded cabbage and a drizzle of sauce—comfort food with a fun twist!
Make Ahead and Storage
Storing Leftovers
Leftover chicken katsu can be stored in an airtight container in the refrigerator for up to 3 days. Keep the tonkatsu sauce separate until serving to maintain the chicken’s crunchiness. This way, you can enjoy a quick, delicious meal without sacrificing texture.
Freezing
If you want to keep chicken katsu longer, freeze the already fried pieces by placing them on a baking sheet in a single layer until solid, then transfer to a freezer bag. They’ll keep well for up to 2 months. Freeze the sauce separately in small containers for easy meal prep.
Reheating
Reheat frozen or refrigerated chicken katsu in an oven or toaster oven at 350°F (175°C) for about 10 minutes or until warmed through and crispy again. Avoid microwaving as it tends to make the breading soggy. Warm the tonkatsu sauce gently on the stove or in a microwave before serving.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used if you prefer leaner meat. Just be careful to pound them evenly and not overcook; they tend to dry out faster than thighs.
What’s the secret to extra crispy chicken katsu?
Panko breadcrumbs are the key to that light, flaky crunch. Also, maintaining the frying oil at the right temperature helps the coating become crisp without soaking up too much oil.
Is tonkatsu sauce difficult to make at home?
Not at all! This Chicken Katsu with Homemade Tonkatsu Sauce Recipe uses simple pantry staples you likely already have. It comes together quickly and tastes fresher than store-bought versions.
Can I bake the chicken instead of frying?
You can bake the chicken for a lighter version, but it won’t have the same crispiness that frying provides. To get close, try using a convection oven and spraying the breaded chicken with oil before baking.
What should I serve with chicken katsu?
Classic sides include sticky rice and a fresh shredded cabbage salad. Macaroni salad and sliced tomatoes add great texture and flavor contrast. Pickled vegetables also work wonderfully to brighten the meal.
Final Thoughts
This Chicken Katsu with Homemade Tonkatsu Sauce Recipe is such a joy to make and even more satisfying to eat. It strikes that perfect balance of crispy and tender, with a sauce that brings everything together beautifully. Whether you’re cooking for family or entertaining friends, this dish promises smiles and compliments at the table. Give it a try—you might just find your new favorite way to serve chicken!
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Chicken Katsu with Homemade Tonkatsu Sauce Recipe
- Total Time: 29 minutes
- Yield: 4 servings 1x
Description
This Chicken Katsu recipe features tender boneless chicken thighs breaded with crispy panko breadcrumbs and deep-fried to golden perfection. Paired with a tangy homemade tonkatsu sauce and traditional Japanese sides like sticky sushi rice, shredded cabbage salad, macaroni salad, and sliced tomatoes, this dish offers a delightful balance of textures and flavors ideal for a satisfying meal.
Ingredients
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
- ⅛ teaspoon ground ginger
Chicken
- 4 boneless, skinless chicken thighs (5 ounces each) – alternatively, chicken breasts can be used
- ½ teaspoon coarse salt
- ¼ teaspoon freshly ground black pepper
- 1 large egg
- ½ tablespoon vegetable oil
- ¼ cup all-purpose flour
- 1 ⅓ cups panko Japanese breadcrumbs
- 3 cups vegetable oil, for deep frying
For Serving
- Prepared katsu sauce
- Cooked sticky white sushi rice
- Shredded cabbage salad
- Macaroni salad
- Sliced tomatoes
Instructions
- Make Katsu Sauce: In a bowl, whisk together ketchup, Worcestershire sauce, low-sodium soy sauce, mirin, granulated sugar, brown sugar, garlic powder, and ground ginger until well combined. Adjust seasoning to your preference and set aside to let flavors meld.
- Prepare Chicken: Trim any excess fat from the chicken thighs and use a meat mallet to pound each piece to an even thickness of about ½ inch. Season both sides with coarse salt and freshly ground black pepper.
- Bread Chicken: Set up a breading station with three shallow bowls: one with all-purpose flour, one with the beaten egg mixed with ½ tablespoon vegetable oil, and one with panko breadcrumbs. Dredge each chicken thigh first in flour, then dip into the egg mixture, and finally coat thoroughly with panko breadcrumbs.
- Deep Fry: Heat 3 cups of vegetable oil in a deep pot over medium-high heat until the temperature reaches 340°F (170°C). Carefully fry the breaded chicken in batches, ensuring not to overcrowd the pot. Cook until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F (74°C), approximately 4-5 minutes per batch. Remove and drain on paper towels.
- Rest and Slice: Allow the fried chicken cutlets to rest for about 2 minutes to retain their juiciness. Slice each cutlet into 1-inch strips for easy serving and better presentation.
- Serve: Plate the sliced chicken katsu alongside cooked sticky white sushi rice, shredded cabbage salad, macaroni salad, and sliced tomatoes. Drizzle or serve with the prepared katsu sauce for dipping or pouring.
Notes
- Chicken breasts can be used instead of thighs; pound them to an even thickness as well to ensure even cooking.
- Maintain oil temperature between batches to prevent soggy or greasy chicken.
- If you prefer a lighter option, the chicken can be pan-fried with less oil but won’t be as crispy as deep-frying.
- Leftover katsu sauce can be refrigerated and used as a dipping sauce for other fried dishes or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
