Dinner

Chicken Katsu with Tonkatsu Sauce Recipe

Name: Chicken Katsu with Tonkatsu Sauce Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 3 boneless, skinless chicken breasts; 2 tablespoons rice wine; 2 tablespoons soy sauce; 1/2 teaspoon ground black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 cup all-purpose flour; 2 large eggs; 2 cups Panko (Japanese breadcrumbs); Oil for frying (vegetable or canola), about 1 1/2 inches in skillet; 3 tablespoons ketchup; 1 tablespoon Worcestershire sauce; 2 tablespoons oyster sauce; 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 1 tablespoon sugar (brown sugar or molasses); Chopped green onions, for garnish

ByMatteo Rossi March 10, 2026March 10, 2026

Jump to Recipe

Introduction

Chicken Katsu is a crispy, golden-fried Japanese classic that’s perfect served with a tangy homemade Tonkatsu sauce. This recipe features juicy chicken breasts coated in crunchy panko breadcrumbs, creating a deliciously satisfying meal the whole family will love.

A white bowl filled with a base layer of fluffy white rice sprinkled with small green onion pieces, topped with sliced fried chicken breast arranged in a neat row, each piece showing a crispy golden-brown crust and tender white inside. A gold spoon is pouring bright red sauce over the top slices of the chicken. The setting is on a white marbled surface, with a small white bowl of extra red sauce blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 chicken breasts (boneless and skinless)
2 tablespoons rice wine
2 tablespoons soy sauce
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup all-purpose flour
2 large eggs
2 cups Panko (Japanese breadcrumbs)
Oil for frying (vegetable or canola)
3 tablespoons ketchup
1 tablespoon Worcestershire sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon sugar (brown sugar or molasses)
Chopped green onions, for garnish

Instructions

Step 1: Slice each chicken breast diagonally into 3-4 pieces.
Step 2: Place the chicken pieces in a bowl. Drizzle with rice wine and soy sauce, then sprinkle with ground black pepper. Toss to combine and marinate for 15 minutes.
Step 3: In a shallow bowl, whisk together garlic powder, onion powder, and all-purpose flour. Set aside.
Step 4: In another shallow bowl, beat the eggs until smooth.
Step 5: Place the Panko breadcrumbs in a third shallow bowl.
Step 6: Dip each piece of chicken first into the flour mixture, shaking off excess, then into the beaten eggs, and finally coat thoroughly with Panko breadcrumbs.
Step 7: Heat about 1 1/2 inches of oil in a cast iron skillet over medium heat. Test the oil by dropping a small piece of Panko in; it should sizzle immediately.
Step 8: Fry 2-3 chicken pieces at a time without overcrowding the pan. Cook until golden brown and cooked through, about 5-6 minutes per batch. Transfer cooked pieces to a paper-towel-lined plate to drain excess oil.
Step 9: Repeat frying with the remaining chicken pieces.
Step 10: To prepare the Tonkatsu sauce, combine ketchup, Worcestershire sauce, oyster sauce, rice vinegar, soy sauce, and sugar in a small bowl. Mix well until smooth.
Step 11: Serve the sliced chicken over rice. Drizzle generously with Tonkatsu sauce and garnish with chopped green onions.

Tips & Variations

For extra crispiness, double-dip the chicken by repeating the egg and Panko coating steps.
Use chicken thighs instead of breasts for juicier results.
Add a pinch of cayenne pepper to the flour mixture for a mild spicy kick.
Serve with shredded cabbage or a simple salad to lighten the meal.

Storage

Store leftover Chicken Katsu in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer at 350°F (175°C) for 8-10 minutes to maintain crispiness. The Tonkatsu sauce can be kept separately in the fridge for up to a week.

How to Serve

A white bowl contains a layer of white rice sprinkled with small green chopped herbs, surrounding slices of crispy golden brown fried chicken arranged in a neat row across the center. A gold spoon held by a woman's hand is pouring a thick, glossy red sauce over the middle of the chicken slices. In the background, a small white bowl with extra red sauce is seen. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the Chicken Katsu instead of frying?

Yes, you can bake it at 400°F (200°C) for about 20-25 minutes, flipping halfway through. The chicken will be less crispy than fried but still tasty.

What is Panko and can I use regular breadcrumbs instead?

Panko is Japanese-style breadcrumb known for its light, airy, and crispy texture. Regular breadcrumbs can be used but the coating may be denser and less crispy.