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Katsu Chicken with Tonkatsu Sauce Recipe

Katsu Chicken, with Tonkatsu Sauce Recipe

This is one of my favourite Japanese dishes, it’s a variation of Tonkatsu which is the Japanese take on pork schnitzel.

Tonkastu sauce on its own has a quite acidic, strong bbq sauce flavour. Over Kastsu chicken or  Katsu pork (tonkatsu) it is amazing. It has the ability to soak past the crunchy coating to the meat without making the coating soggy.

One very large chicken breast should serve two people, especially if you serve this with shredded cabbage, rice, miso soup, Japanese potato salad as part of a bento set.

Katsu Chicken


One large chicken breast, or two thigh fillets

About half a cup of plain flour, corn flour or potato starch

One Egg

About two-thirds of a cup of Panko (explanation included below)

Vegetable oil, enough to fry with

About a teaspoon of salt

A pinch of black pepper, or a few good grinds from a grinder.

Tonkatsu Sauce


One quarter of a cup of Worcestershire Sauce

Two tablespoons of soy sauce

Two tablespoons of caster sugar

Two tablespoons of tomato sauce.

Half a teaspoon of Karashi, Japanese yellow mustard, hot English mustard works well too.

One tablespoon of  cooking sake.

One tablespoon of rice wine vinegar

Half a teaspoon of minced garlic

Katsu Chicken


If using a chicken breast prepare it by slicing into two fillets. Lightly pound the breast fillets or thighs to a roughly even thickness with a mallet.( I just press mine to the required thickness by leaning my weight onto the flat of a wide knife to level out any thick bits). Make small cuts around the edge of the fillet to stop it from curling during cooking.

Prepare the ingredients for coating the chicken in three separate bowls, season the flour with salt and pepper (I prefer potato starch over corn flour or plain flour). Gently whisk one egg to combine the yolk and white. Pour about two-thirds of a cup of  panko into the last bowl. Have a plate set aside to rest the fillets that have been coated.


Panko Bowl


Using your non-preferred hand take the narrow end of the fillet and place in the flour bowl. Use your other hand to cover with flour and spread the flour over the fillet ensuring it is properly covered. Next cover one side in the egg wash, ensuring the flour is completely covered, then turn and cover the other side in egg wash. Lay the egg covered fillet on the panko, use your other hand to cover with crumbs, gently press the panko crumbs into the fillet.











Let the completed fillets rest in a fridge for at least ten minutes before cooking.   While the chicken is resting, you can start the tonkatsu sauce (see method below) and heat the oil.





Heat to 190 degrees celsius if you have a deep  fryer with a thermostat. Otherwise heat oil in a heavy based pan. Test the oil with the end of a wooden spoon. It is hot enough when the spoon gives off bubbles rapidly.

Oil not yet ready

Oil not yet ready

Oil ready

Oil ready

Carefully place the chicken in the hot oil and cook for around eight minutes, or until cooked through and the coating is a crispy golden brown. You should turn the chicken at least once during cooking.






Once cooked place on a tray lined with absorbent paper to drain off excess oil. Then put into a warm oven about 85 degrees celsius. The oven step is only necessary to keep the chicken warm and crispy while you finish the sauce and prepare to serve it.









Once you are ready to serve, take the chicken from the oven and chop each fillet into manageable slices. Arrange on a plate with some rice and finely shredded cabbage. I have shredded cabbage and carrot, dressed with a light rice wine, sake and soy vinaigrette, steamed rice topped with some toasted sesame seeds and katsuoboshi flakes.

Sparingly pour tonkatsu sauce over the chicken.

Serve with miso soup, extra tonkatsu sauce and your favourite condiments. I use fresh grated ginger, pickled ginger and some spring onions, I also used a dab of Japanese mayonnaise. You can use any condiment to suit your tastes; this dish is often served with lemon wedges.





Tonkatsu Sauce


 Place all ingredients in a small pot bring to the boil quickly, then turn down to very gently simmer for fifteen to twenty minutes, or until thickened.








Some Unusual Ingredients Explained


PankoPanko is a Japanese style of breadcrumbs that is extremely versatile and gives a crunch to deep fried foods that is hard to duplicate using any other product. This is why Panko is starting to show up in a lot of different cuisines. Panko is a great example of the Japanese knack for taking a western product, making it their own and making it so much better.PankoCloseUp

You can find Panko at most Asian grocers and in Australia it is even starting to show up in more and more local supermarkets. The Panko shown in the photo here is Australian made and a truly excellent product to keep in  your pantry.


PotatoStarchPotato Starch Is another great product to keep in the pantry, it’s perfect for thickening sauces and excellent for creating a batter for deep-frying. Potato starch used to coat food for deep-frying creates one of the crispest and most forgiving batters I have ever worked with and it’s great for people who can’t eat wheat. You can find this product fairly easily in  most supermarkets but you will find it at any asian grocers. The potato starch shown here is another Australian made product.







Karashi is a type of Japanese Yellow mustard. Like its cousin wasabi, it really packs a punch and should be used sparingly. Karashi is great when mixed with Japanese mayonnaise. It’s also often served with tonkatsu and other dishes as a spicy condiment or included as a seasoning to give spice and flavour to a number of Japanese recipes. I have seen this once or twice in supermarkets, but mostly stick to the Asian grocer for this one.





A few of the other staples – General information.

I’m lucky, in Perth there are a number of good Asian grocers out in the suburbs and Northbridge has just about everything you could imagine. One option in East Vic Park is Kong’s Asian grocer. Kong’s have just about everything imaginable for just about every type of eastern cuisine.

From the left: soy sauce, mirin, cooking sake, rice wine vinegar, sushi seasoning (It is stupidly easy to make sushi seasoning, but when it’s on special it’s just not bad having it on hand).







Permanent link to this article: http://onefrowningredhead.com/recipes/katsu-chicken-with-katsu-sauce-recipe


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  1. ultrasound technician

    nice post. thanks.

  2. Royal Huether

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