Easy Chicken Katsu with Tonkatsu Sauce

Crispy panko-coated chicken served with a tangy tonkatsu sauce. This Japanese-style Chicken Katsu is simple, flavorful, and pure comfort on a plate.

Chicken Katsu is a Japanese-style fried chicken cutlet that’s coated in light, crunchy panko breadcrumbs and served with a sweet and tangy tonkatsu sauce.

It’s the chicken version of tonkatsu, which is traditionally made with pork, but just as delicious.

I marinate the chicken in Worcestershire sauce and soy sauce for extra flavor before breading and frying. It’s a simple step that makes a huge difference. The chicken turns out juicy on the inside, golden and crispy on the outside, and pairs perfectly with rice and a drizzle of tonkatsu sauce.

It’s one of those dishes that feels like a treat but doesn’t take much to make. And best of all, it’s kid-approved.

How to Make Chicken Katsu

For this recipe, we'll be using 1 ½ pounds of boneless, skinless chicken thighs. You may also use chicken breast if you prefer - just cut them into half horizontally or cut into several slices at a bias.

Chicken tenders also work well in this recipe (perfect for kids!)

Place the chicken thighs on a large cutting board, cover them with plastic wrap, then pound the chicken with a meat tenderizer to approximately ½-inch thickness. Thinner pieces cook more evenly and stay juicy.

Transfer the chicken to a large Ziploc bag or large bowl, then add 3 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, ½ teaspoon salt, and a dash of ground black pepper. Mix everything well so the marinade coats the chicken evenly.

Let it sit in the fridge for 1 to 3 hours. If you’re short on time, even 30 minutes helps, but you can leave it in the fridge for up to overnight for the best flavor.

When you’re ready to cook, heat up about a quarter to half an inch of oil in a large skillet over medium-high heat. You want enough oil to shallow-fry the chicken without fully submerging it.

Set up your breading station with three shallow dishes: One with 1 cup of flour, one with 2 beaten eggs, and one with 1 cup of panko breadcrumbs.

Take each piece of chicken and coat it lightly in flour, then dip it in the egg, and finally press it into the panko until it’s fully coated.

Fry the chicken in small batches so the pan doesn’t get overcrowded. It should take about 2 minutes per side, or until each piece is golden brown and cooked through.

Once cooked, transfer the chicken to a wire rack set over a baking sheet, or on oil-absorbing paper.

DIY Tonkatsu Sauce with Pantry Staples

This quick sauce is made with just a handful of pantry staples. No need to buy bottled tonkatsu sauce.

It’s sweet, tangy, savory, and pairs perfectly with crispy Chicken Katsu.

In a small bowl, combine 3 tablespoons tomato ketchup, 2 ½ teaspoons Worcestershire sauce, 2 teaspoons oyster sauce, and ½ teaspoon ground mustard.

Mix until smooth and well blended. That’s it!

The best part about making your own sauce is that you can adjust the flavors to your liking. You could add a bit more ketchup for sweetness, or a splash of Worcestershire sauce for a deeper tang and umami.

Serve the Chicken Katsu with steamed white rice and a generous spoonful of tonkatsu sauce on the side.

Enjoy!

💡 Pro Tips for the Best Chicken Katsu

Use chicken thighs if you can. They stay juicier and more flavorful than breast, especially after frying. You can also cut the chicken into strips or use chicken tenders to make it more kid-friendly.

Don’t skip the marinade. Even 30 minutes helps the flavor soak in and keeps the chicken from drying out. Ideally, allow the chicken to marinate for 2–3 hours or up to overnight.

Fry in small batches. Crowding the pan lowers the oil temperature and makes the chicken soggy.

Double the sauce. It keeps well in the fridge and goes great on other things like fries and burgers.

Frequently Asked Questions

Other chicken recipes you may enjoy:

Chicken Chop with Black Pepper Sauce

Thai Peanut Chicken

Parmesan Crusted Chicken

Malaysian Chicken Chop

Asian Oven-Fried Chicken