Chicken tonkatsu is a variation of the famous pork tonkatsu, a Japanese dish consisting of breaded meat (e.g. pork or chicken) using Japanese or Panko bread crumbs, then fried until crispy. It resembles a breaded pork chop, but in this case, we are using chicken breast as a substitute for pork. This Japanese dish is so simple to make and does not require special Japanese ingredients.
You can buy Panko bread crumbs in any local supermarkets and the rest of the ingredients are commonly found in supermarkets or wet market. Another thing, its about the tonkatsu sauce recipe which is included here. I found a really simple tonkatsu sauce recipe that does not require Mirin or Sake and it only composed of four simple ingredients which you can find in your kitchen pantry.
Indulge in a Homemade Crispy Delight
This tonkatsu is a delightful twist on the classic pork tonkatsu, a beloved Japanese dish known for its crispy, breaded exterior and tender meat inside. In this variation, we use chicken breast instead of pork, making it a healthier alternative without compromising on flavor. The best part? You don’t need any special Japanese ingredients to make this dish at home. Let’s dive into the details of this simple yet delicious recipe, including how to make your own tonkatsu sauce from scratch.
Preparing the Chicken
Start by slicing the chicken breast into half-inch thick pieces. Season the chicken with salt and pepper, ensuring each piece is well coated.
Creating the Egg Wash
Next, prepare the egg wash by beating eggs in a bowl until they become foamy. This will help the breading stick to the chicken better.
Coating the Chicken
Dredge each piece of chicken in flour, ensuring they are evenly coated. Shake off any excess flour, then dip the chicken into the egg wash, making sure it’s fully coated. Finally, dredge the chicken in Panko breadcrumbs, pressing lightly to ensure the breadcrumbs stick to the chicken.
Frying the Chicken
In a deep pan, heat oil for deep frying. Once the oil is hot, carefully place the chicken pieces in the oil. Fry for about 5 minutes or until the chicken is golden brown and cooked through. Remove from the oil and place on a paper towel-lined plate to drain any excess oil.
Making the Tonkatsu Sauce
Now, let’s make the tonkatsu sauce. In a bowl, combine ketchup, Worcestershire sauce, soy sauce, and sugar. Whisk together until well combined. This simple sauce adds a sweet and savory flavor to the chicken tonkatsu.
Preparing the Side Dish
For the side dish, thinly slice cabbage into strips. Place the cabbage in a bowl of water and set aside. When ready to serve, drain the cabbage and transfer it to a colander to remove excess water.
Serving the Tonkatsu
Serve the chicken hot with the tonkatsu sauce on the side. Garnish with shredded cabbage and slices of tomatoes for a refreshing contrast to the crispy chicken.
Wrap-Up
Chicken tonkatsu is a delicious and easy-to-make dish that’s perfect for a quick weeknight dinner or a weekend treat. With simple ingredients and straightforward instructions, you can enjoy this Japanese favorite at home. So, gather your ingredients and give this recipe a try. You won’t be disappointed!
How to Cook Chicken Tonkatsu
Ingredients
- 1/2 kilo chicken breasts fillet
- 2 raw eggs beaten
- 3/4 cup Japanese bread crumbs
- 4 Tbsp. all-purpose flour
- salt and pepper to taste
- shredded cabbage and onion tomatoes for garnishing
Ingredients of tonkatsu sauce:
- 4 Tbsp. tomato ketchup
- 10 tsp. Worcestershire sauce
- 2 Tbsp. oyster sauce
- 1 1/2 Tbsp. granulated sugar
Instructions
How to cook Chicken Tonkatsu:
- Slice the chicken breast half and inch thick and rub it with salt and pepper. Make an egg wash by beating the eggs in a bowl until foamy then set aside.
- Dredge the chicken breast in flour until well coated. Shake a little bit then dip in beaten eggs then dredge in a deep plate with Japanese bread crumbs.
- In a deep pan, heat oil for deep frying the chicken breast. Deep fry the chicken for about 5 minutes or until golden brown. Serve with tonkatsu sauce and prepare the side dish of shredded cabbage and slices of tomatoes.
To make the tonkatsu sauce:
- Combine all the tonkatsu sauce ingredients in a bowl then whisk together. Serve with the chicken tonkatsu.
To make the side dish:
- Slice strips of cabbage as thinly as possible. Transfer the shredded cabbage into a bowl of water and set aside. When ready to serve, drain the cabbage and transfer to colander to remove excess water.
Notes
Cooking Tips:
1. Perfectly Breaded Chicken: To ensure your chicken is perfectly breaded, pat it dry before coating it with flour. This helps the flour stick better and creates a crispier coating. Additionally, let the breaded chicken rest for a few minutes before frying to help the breading adhere. 2. Optimal Frying Temperature: Maintain the oil temperature between 320-350°F (160-180°C) while frying. This ensures that the chicken cooks evenly and doesn't absorb too much oil. Use a thermometer to monitor the temperature for best results. 3. Resting and Serving: After frying, let the chicken rest on a wire rack for a few minutes. This allows excess oil to drain off and keeps the breading crispy. Serve the chicken tonkatsu with tonkatsu sauce and a side of shredded cabbage for a traditional touch.
easy to prepare and i am pretty sure that it taste soooo good
Hi Felda, you are absolutely right! Thanks for your kind feedback!