One of my dream meals: this chicken katsu recipe with homemade tonkatsu sauce! Served with thinly sliced cabbage salad and fluffy white rice! Truly, so good. It starts off with brined chicken tossed in potato starch and crispy panko breadcrumbs, fried to perfection & then sliced! ⁠I’ll never forget my first pork tonkatsu experience in Hawaii and every time I make this; it just brings me back to those meals! SO so delicious.⁠ This recipe is heavily inspired by that trip.

What is chicken katsu?

Chicken katsu (or tori katsu) is a popular Japanese dish that is made of fried chicken breaded in panko crumbs. It is popular is other areas of the world like Hawaii as well. It is often made with pork cutlets (Tonkatsu) and served with toasted sesame seeds, a tonkatsu sauce and cabbage.

What ingredients do you need for this easy chicken katsu recipe?

Chicken: We are using chicken breasts that we’ve pounded into chicken cutlets, but chicken thighs work as well. You can also opt to use pork cutlet’s here as well.

For the chicken breading: we are using potato starch (all purpose flour can work, too), large eggs, panko bread crumbs and vegetable oil for frying. Feel free to use any of your favorite neutral oil for this recipe.

For the cabbage salad: you’ll need green cabbage (shredded), green onions, mayo (I love Kewpie mayo) and dijon mustard.

How do you make homemade easy katsu sauce? We are using ketchup, Worcestershire sauce, soy sauce, sugar (brown sugar works here as well!), dijon mustard, garlic and you can also add on mirin as well. You can also opt to purchase store bought tonkatsu sauce if you would like to skip this step.

I love to make this homemade and it is the most perfect dipping sauce filled with sweetness, tartness, savory flavors and is just an amazing condiment. You can serve your homemade katsu sauce like this, or you can include it in sandwiches or dipped in anything you desire!

Instructions to Make Your Chicken Katsu and Sauce

Brine your chicken

Brine your chicken overnight by placing in a closed container or bag filled with water, salt, and pepper to taste. I love the extra flavor and tenderness of brining the night before, or two days before, it really makes all the difference!

Pound your chicken

When you’re ready to assemble, remove from the wet brine and pat dry. If you are using skinless chicken breasts, start by beating your chicken and season with salt and pepper. I like to place the chicken in a plastic bag and pound with a tenderizer/mallot or heavy pan to make the chicken thin.

Prep your slaw and katsu sauce

Before you start breading your chicken, make your cabbage slaw and prepare your Tonkatsu sauce by mixing ketchup, Worcestershire sauce, sesame seeds, soy sauce, sugar, dijon mustard, garlic powder and salt and pepper. Set aside.

To make your cabbage salad, thinly slice cabbage and toss with green cabbage, green onions, mayo (preferably Kewpie Japanese mayo), dijon mustard and salt and pepper to taste.

Prep your frying station

Next, get your frying station ready by making a plate or shallow bowls of potato starch, a plate of panko breadcrumbs and a bowl of beaten eggs.

Fry!

In a deep pot or skillet, heat up vegetable or canola oil (or any neutral oil of choice) Once it’s hot, start to dredge your chicken in potato flour, then the eggs, then the panko, deep fry until evenly cooked and crispy, and golden brown (about 15-20 minutes).

Assemble, slice and serve

Remove the katsu from the oil on a plate lined with paper towels to shake off any excess oil and let rest for 5 minutes, slice into thin slices/strips and serve with your tonkatsu sauce to dip with your chicken and cabbage slaw.

Tips, Tricks and Substitutions for Tonkatsu Chicken

Is it possible to bake this chicken katsu recipe in the oven? Yes, on a baking sheet with parchment, line a wire rack with your breaded and pounded chicken. Bake until golden brown, and cooking throughout, flipping halfway.

How can I prep this ahead of time? You can also fry your chicken, make your cabbage and sauce and just place in the refrigerator, in an airtight container. When you’re ready to eat it, just heat up your chicken and serve. It’s definitely a wonderful meal prep option as well.

What other proteins can be subbed here? You can use any cut of chicken that you love, pork and even shrimp would work great here.

More chicken recipes you’ll love

• Chicken Schnitzel
• Chicken Bulgogi Bowls with Gochujang Spicy Mayo
• Crispy Chicken Sambal Party Wings
• Lemon Chicken with Charred Leek Sauce

If you do make this Chicken Katsu recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

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