If you’re looking for a crispy, flavorful meal, this Chicken Katsu with Homemade Tonkatsu Sauce won’t disappoint. Paired with a refreshingly crunchy cabbage slaw and fluffy white rice, it’s a complete dish that brings a taste of Japanese comfort to your table.

• Cuisine: Japanese
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 4

Why You’ll Love This Recipe

• Super crispy coating thanks to a clever breading technique.
• Homemade Tonkatsu sauce that balances sweet and savory flavors.
• Cabbage slaw adds a crunchy, refreshing side.
• This recipe uses simple ingredients you likely already have.

Ingredients

• 2 pounds chicken breasts (pounded down evenly): Key for achieving even cooking and a tender bite.
• 1 cup potato starch: Helps in creating a very crispy coating. Substitute cornstarch if needed.
• 1 cup panko breadcrumbs: Japanese breadcrumbs that provide extra crispiness.
• 2 large eggs, beaten: Acts as a binder for the starch and breadcrumbs.
• Kosher salt and freshly ground black pepper: Seasoning to taste.
• Vegetable or canola oil (for frying): Neutral oil for frying; ensures an unobtrusive flavor.
• 1/2 medium green cabbage (thinly sliced): Provides a crunchy salad base.
• 2 sprigs sliced green onions: Adds mild onion flavor to the slaw.
• 1/3 cup mayo: Creamy element for the cabbage salad; regular or Kewpie recommended.
• 1 tablespoon dijon mustard: Adds a tangy depth to the salad.
• 1/3 cup ketchup: Base for the Tonkatsu sauce.
• 1 tablespoon Worcestershire sauce: Provides umami to the sauce.
• 1 tablespoon soy sauce: Adds saltiness and umami depth.
• 1 teaspoon sesame seeds (grinded): Boosts flavor with a nutty finish.
• 1 garlic clove (minced): Adds a subtle garlic hint to the sauce.

How to Make It

Step 1: Brine Your Chicken

Optional but recommended for enhanced flavor and tenderness. Submerge chicken breasts in salted water and let them brine for up to two days. This step ensures a juicy result post-frying.

Step 2: Pound Your Chicken

Remove chicken from brine, pat dry, and season. Place in a plastic bag and pound to uniform thickness using a mallet. This allows for even frying.

Step 3: Prepare Slaw and Sauce

Thinly slice cabbage and mix with green onions, mayo, Dijon, salt, and pepper for the slaw. For the sauce, mix ketchup, Worcestershire, soy sauce, garlic, and sesame seeds. Set both aside.

Step 4: Set Up Frying Station

Arrange separate plates for potato starch and panko, plus a bowl for beaten eggs. These prepare you for efficient breading.

Step 5: Fry the Chicken

Heat oil in a deep skillet to medium-high. Dredge chicken in potato starch, dip in eggs, and coat with panko. Fry chicken until golden-brown and crispy, ensuring internal temp reaches 165°F.

Step 6: Assemble, Slice, and Serve

Place fried chicken on a paper-towel-lined plate. Rest, then slice and serve with Tonkatsu sauce and cabbage slaw alongside fluffy rice.

Recipe FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used. They offer more moisture and flavor, though cooking times might slightly vary.

What if I don’t have panko breadcrumbs?

Substitute regular breadcrumbs, but be aware that the texture may be less crispy. For a closer match, try making homemade panko by toasting crustless white bread.

How do I store leftovers?

Store leftover katsu in an airtight container in the refrigerator for up to 3 days. Reheat in an oven to maintain crispness.