Crispy Chicken Katsu with Tonkatsu Sauce

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Golden fried breaded chicken cutlets served with a tangy homemade tonkatsu sauce, reminiscent of classic Japanese comfort food. This Japanese chicken recipe, ready in about 32 minutes, pairs boneless chicken breasts, all-purpose flour, and large eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 large boneless chicken breasts, about 1 lb total
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• 1 1/2 cups for frying vegetable oil
• 3 tbsp ketchup
• 2 tbsp Worcestershire sauce
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp sugar
• 1/4 tsp ground black pepper
• to taste salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Place 2 boneless chicken breasts between plastic wrap and pound with a meat mallet to an even 1/2-inch thickness. Season both sides with salt and 1/4 tsp ground black pepper.
2. Step 2: Set up a breading station with 1/2 cup all-purpose flour in one shallow dish, 2 beaten large eggs in another, and 1 1/2 cups panko breadcrumbs in a third.
3. Step 3: Dredge each chicken breast first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs.
4. Step 4: Heat 1 1/2 cups vegetable oil in a large skillet over medium heat until it reaches 350°F or shimmers.
5. Step 5: Fry the breaded chicken breasts for 4-5 minutes per side until golden brown and cooked through, then transfer to a paper towel-lined plate to drain.
6. Step 6: Meanwhile, whisk together 3 tbsp ketchup, 2 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tbsp mirin, and 1 tsp sugar in a small bowl until smooth to make the tonkatsu sauce.
7. Step 7: Slice the chicken katsu into strips and serve drizzled with the tangy tonkatsu sauce.