Golden Fried Chicken Katsu with Tonkatsu Sauce

Golden Fried Chicken Katsu with Tonkatsu Sauce is one of my go-to comfort food meals. It’s a crispy, savory Japanese-style dish featuring juicy chicken cutlets coated in golden panko crumbs and fried to perfection. The real star, though, is the homemade tonkatsu sauce—tangy, slightly sweet, and full of umami. When I serve it over steamed rice with a side of shredded cabbage, it becomes an unforgettable, satisfying meal.

Why You’ll Love This Recipe

I love how this recipe brings restaurant-quality flavor into my kitchen with just a handful of pantry staples. The crunch of the panko coating contrasts perfectly with the tender chicken, and the tonkatsu sauce adds a flavorful punch that takes every bite to the next level. It’s also incredibly versatile—easy enough for weeknights but special enough to impress guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless skinless chicken breasts
salt and pepper
flour (for dredging)
eggs (beaten)
panko breadcrumbs
vegetable oil (for frying)

for the tonkatsu sauce:
ketchup
Worcestershire sauce
soy sauce
sugar
mirin (optional)
garlic powder
ground ginger

Directions

I start by slicing each chicken breast in half horizontally to make thinner cutlets. Then I gently pound them to even thickness and season both sides with salt and pepper.

Next, I set up a breading station: one bowl of flour, one of beaten eggs, and one of panko breadcrumbs. Each cutlet goes into the flour first, then the egg, then the panko—making sure to press so the coating sticks well.

In a large skillet, I heat about half an inch of vegetable oil over medium-high heat. Once it’s hot enough, I fry the chicken cutlets for 3–4 minutes on each side until they’re golden brown and fully cooked. I place them on paper towels to drain any excess oil.

While the chicken is cooking, I prepare the sauce by whisking together ketchup, Worcestershire sauce, soy sauce, sugar, mirin (if I’m using it), garlic powder, and ground ginger until smooth.

Finally, I slice the crispy chicken into strips and serve it with the tonkatsu sauce either on the side or drizzled over the top.

Servings and timing

Serves: 4
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Variations

When I want a lighter version, I go for baking or air frying instead of deep frying.

For a complete meal, I serve the katsu with shredded cabbage and a side of steamed white rice.

If I’m in the mood for some heat, I stir a little Sriracha or spicy mustard into the tonkatsu sauce.

storage/reheating

I keep any leftovers in an airtight container in the fridge for up to 3 days. When I reheat, I always use the oven or air fryer at 375°F (190°C) to keep the chicken crispy. I avoid the microwave since it tends to make the coating soggy. For longer storage, I freeze the cooked cutlets and reheat them straight from frozen in the oven.

FAQs

Can I make this gluten-free?

Yes, I just swap the regular flour, panko, and soy sauce for gluten-free versions to make it safe and delicious.

What oil is best for frying?

I like to use neutral oils with high smoke points—vegetable, canola, or peanut oil all work great for frying.

Can I use chicken thighs?

Absolutely. Boneless chicken thighs make a juicier katsu, and they fry up just as well as breasts.

Can I prepare this ahead of time?

Yes, I often bread the chicken ahead of time and store it in the fridge for up to 4 hours before frying. It makes dinner prep a breeze.

Conclusion

Golden Fried Chicken Katsu with Tonkatsu Sauce is a comforting, crowd-pleasing dish that never fails to satisfy. I love how the crispy panko coating and bold, tangy sauce come together to create such a flavorful bite. Whether I’m serving it up for dinner or treating myself on the weekend, this Japanese favorite is always a hit in my kitchen.

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