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Crispy Chicken Katsu with Tonkatsu Sauce

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Golden, ultra-crispy Japanese-style chicken cutlets served with a rich, tangy tonkatsu sauce and fresh lime wedges. Perfectly juicy on the inside with a crunchy panko crust, this dish is a comfort food classic.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts or thighs
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • Vegetable oil, for frying
  • Lime wedges, for serving
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin (or substitute rice vinegar + pinch of sugar)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder

Instructions

  1. Pound the chicken to an even 1/2-inch thickness. Season both sides with salt and pepper.
  2. Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
  3. Dredge each chicken piece in flour, then dip in egg, and coat generously with panko, pressing gently to adhere.
  4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once hot, carefully fry the chicken for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate.
  5. In a small bowl, whisk together all the tonkatsu sauce ingredients until smooth.
  6. Slice the katsu into strips, serve hot with tonkatsu sauce on the side and lime wedges for squeezing.

Notes

  • Use chicken thighs for extra juiciness and flavor.
  • For a lighter version, bake the breaded chicken at 400°F (200°C) for 20–25 minutes.
  • Serve with steamed rice and shredded cabbage for a complete meal.

Nutrition

Keywords: chicken katsu, Japanese fried chicken, tonkatsu sauce, crispy chicken, panko crust, comfort food

Find it online: https://foodiecara.com/crispy-chicken-katsu-with-tonkatsu-sauce/