Description
Chicken Katsu is a crispy Japanese-style fried chicken cutlet, perfectly breaded with panko breadcrumbs and served with a tangy homemade tonkatsu sauce. This recipe features juicy chicken thighs, deep-fried to golden perfection, paired with classic sides like sticky sushi rice, shredded cabbage salad, and macaroni salad, making it a delicious and satisfying meal ready in under 30 minutes.
Ingredients
Scale
For the 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
For the Chicken:
- 4 boneless, skinless chicken thighs (5 ounces each)
- 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:
- Katsu sauce (from above)
- 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. Taste and adjust seasoning as needed. Set the sauce aside to allow flavors to meld.
- Prepare Chicken: Trim any excess fat from the chicken thighs. Using a meat mallet or rolling pin, pound each piece evenly to about ½-inch thickness to ensure even cooking. Season both sides with coarse salt and freshly ground black pepper.
- Bread Chicken: Set up three shallow bowls in a row—one with all-purpose flour, second with a beaten egg mixed with ½ tablespoon vegetable oil, and the third with panko breadcrumbs. Dredge each chicken thigh first in the flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with panko breadcrumbs, pressing lightly to adhere.
- Deep Fry: Heat 3 cups of vegetable oil in a heavy-bottomed pot or deep fryer to 340°F (170°C). Fry the breaded chicken thighs in batches, being careful not to overcrowd the pot. Cook each piece until golden brown and crispy, about 4-5 minutes, or until the internal temperature reaches 165°F (74°C). Remove and drain on paper towels.
- Rest and Slice: Let the fried chicken rest for 2 minutes to allow juices to redistribute. Slice each cutlet into 1-inch strips for serving.
- Serve: Plate the sliced chicken katsu with a generous drizzle of the tonkatsu sauce, a side of cooked sticky sushi rice, shredded cabbage salad, macaroni salad, and sliced tomatoes for a classic Japanese comfort meal.
Notes
- For a leaner option, chicken breasts can be used instead of thighs; pound to an even thickness and adjust frying time accordingly to avoid drying out.
- Ensure oil temperature stays consistent at 340°F (170°C) for crispy cutlets that are cooked through.
- Use panko breadcrumbs for the best crunchy texture compared to regular breadcrumbs.
- Resting the chicken briefly after frying helps retain moisture and makes slicing easier.
- Leftover tonkatsu sauce can be refrigerated in an airtight container for up to one week.
- Prep Time: 10 minutes
- Cook Time: 19 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
