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Ingredients

How to make it

  • Tonkatsu Sauce:
  • Mix all ingredients together in small bowl and set aside.
  • ~
  • Chicken will need to be pounded very thin (with a mallet or meat tenderizer) so that it cooks evenly and quickly. This cooking technique is called paillard. Between two sheets of plastic wrap, pound the chicken until thin, about 1/4 – 1/2 inch thick.
  • You will need to create a station where you have bowls to bread the chicken. From left to right, have 1) a plate of flour to dredge the chicken, 2) a bowl or plate with 2-3 tablespoons of water, scrambled with one egg, and 3) a plate of panko bread crumbs
  • Season the chicken breast pieces with salt and pepper on both sides. Dredge, lightly coat, the chicken breast with flour on all sides and dust off excess flour. Dip/coat chicken breast in the egg mixture then coat the chicken with panko bread crumbs.
  • Heat a large saute pan, add enough oil to come up half way or even more up the chicken (about 1/4 inch), then heat oil over medium-high heat. Test if oil is heated by throwing some panko crumbs in. If it sizzles, it’s ready. Add the chicken into the oil. Do not overcrowd the pan, as overcrowding will drop down the temperature. Cook chicken until golden brown and cooked through, about 4 to 6 minutes on each side.
  • Drain on paper towels and slice. Serve on top of shredded iceberg lettuce (or napa cabbage) and top with tonkatsu sauce.

Reviews & Comments 6

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    " It was excellent "
    mommyluvs2cook ate it and said...
    Yum, yum, delicious stuff Luisa!!! The allspice was a nice touch to the sauce, we love it! Added a review in the link below :)
    7/14/14
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    " It was excellent "
    mrpiggy ate it and said...
    Luisa, I loved this. I will be making this again, soon. Added a pic and a bit more in Chuckie's IMI thread Chicken Katsu
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    " It was excellent "
    chuckieb ate it and said...
    LOVED THIS! Will totally move it to my regular menu rotation. The sauce is awesome and I served the whole thing over a bed of Broccoli slaw mixed with a Japanese vinaigrette. My son lives in Taiwan and says that this is a popular street food served there in the Night Markets as well. Thanks Luisa!
    More in IMI
    Chicken Katsu
    10/31/13
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  • NPMarie 2 years ago
    Made this last night and it was delicious! The sauce was amazing ! I will definately be making this again & again:) Thanks Luisa:)
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    " It was excellent "
    DetroitTokyo ate it and said...
    I made this again, using thin pork tenderloin this time. Great once again!
    Was this review helpful? Yes Flag
    " It was excellent "
    DetroitTokyo ate it and said...
    This is so delicious! Had a friend over for dinner who had Tonkatsu in Japan and said this tasted just like it. My beau enjoyed it so much he was thinking of all the ways we could use the sauce. Lucky me, I didn't have to pound the chicken b/c I bought it in tenderloin pieces which were already rather thin. Thanks for this wonderful recipe!
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  • efitobx 3 years ago
    Looking Good
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  • doreenfish 3 years ago
    Yum...i'm saving this one ....thank you!!!
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  • icecreamuffin 3 years ago
    mmm delicious! i used to get chicken katsu at a little hawaiian place back home...thank you for the wonderful post!
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  • gourmetana 3 years ago
    Easy to make and delicious I am sure ;) Great post!
    Was this review helpful? Yes Flag

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