Name: Chicken Tonkatsu (Japanese Cutlet)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb / 450 g), pounded to ~½‑inch thickness; Salt and freshly ground black pepper, to taste; ½ cup (≈60 g) all‑purpose flour; 1 large egg, beaten; 1 cup (≈100 g) panko (Japanese breadcrumbs); Oil for frying (neutral oil with high smoke point, e.g. vegetable or canola oil); Tonkatsu sauce, for serving; Shredded cabbage, optional side; Rice, for serving (optional)

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Chicken Tonkatsu is a beloved Japanese comfort food — crispy, golden-brown chicken cutlets, breaded with panko and fried to perfection. I love pairing it with a drizzle of sweet-savory tonkatsu sauce, a side of crunchy shredded cabbage, and warm rice for a complete meal. It’s simple, satisfying, and incredibly delicious. Chicken Tonkatsu (Japanese Cutlet)

Why You’ll Love This Recipe

I find Chicken Tonkatsu irresistible for its ultra-crunchy texture and juicy, tender chicken inside. The contrast between the crispy coating and the moist meat is what makes this dish so crave-worthy. Plus, it’s versatile — I can enjoy it as a quick weeknight dinner, turn it into a bento box meal, or serve it as a comfort food centerpiece.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts (about 1 lb / 450 g), pounded to ~½‑inch thickness
Salt and freshly ground black pepper, to taste
½ cup all‑purpose flour
1 large egg, beaten
1 cup panko (Japanese breadcrumbs)
Oil for frying (neutral oil with high smoke point, e.g. vegetable or canola oil)
Tonkatsu sauce, for serving
Shredded cabbage, optional side
Rice, for serving (optional)

Directions

I start by trimming any fat off the chicken and then pounding the breasts to an even ½-inch thickness. I season both sides with salt and pepper.
I prepare a breading station with three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs.
Each chicken piece goes through the flour first (shaking off excess), then the egg, and finally the panko, pressing to coat thoroughly.
In a skillet, I heat oil over medium-high heat until it reaches about 170–180 °C (340–360 °F). I gently lay the chicken into the hot oil and fry for about 3–4 minutes per side until golden brown and cooked through (internal temp should be 74 °C / 165 °F).
I remove the chicken and let it drain on paper towels to get rid of excess oil.
After a few minutes of resting, I slice the cutlet into strips and serve it with tonkatsu sauce, cabbage, and rice.

Servings and timing

This recipe makes 4 servings.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

Baked Version: When I want a lighter version, I bake the breaded chicken at 200 °C (400 °F) on a wire rack for 25–30 minutes. Using pre-toasted panko gives that extra crispiness I enjoy.
Chicken Thighs: I sometimes swap the breasts for boneless, skinless chicken thighs for a juicier result.
Spicy Kick: I add a pinch of chili powder or cayenne to the flour for a subtle heat.
Cheese-Stuffed: For a twist, I’ve tried adding a slice of cheese inside before breading. It melts beautifully when fried.
Gluten-Free: I use rice flour and gluten-free panko to keep it suitable for a gluten-free diet.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To keep that signature crunch, I reheat them in the oven at 180 °C (350 °F) for about 10 minutes or in an air fryer for 5–6 minutes. I avoid microwaving unless I don’t mind a softer texture.

FAQs

What’s the difference between Chicken Katsu and Tonkatsu?

Tonkatsu traditionally uses , while Chicken Katsu uses chicken. In this recipe, I’m making the chicken version but keeping the tonkatsu name because of the signature sauce and preparation.

Can I use regular breadcrumbs instead of panko?

I can, but I prefer panko for the best crunch. Regular breadcrumbs result in a denser coating, while panko stays light and crispy.

Is tonkatsu sauce spicy?

Not at all. It’s more sweet and tangy than spicy, which balances perfectly with the savory chicken.

Can I freeze Chicken Tonkatsu?

Yes, I freeze the cooked cutlets after they’ve cooled completely. When I’m ready to eat, I reheat them in the oven straight from frozen at 190 °C (375 °F) for about 15–20 minutes.

What sides go well with Chicken Tonkatsu?

I like to serve it with shredded cabbage, steamed rice, or a simple miso soup. A drizzle of tonkatsu sauce ties everything together.

Conclusion

Chicken Tonkatsu is one of those dishes I keep coming back to — it’s easy, flavorful, and always satisfying. Whether I’m frying it fresh or reheating leftovers, it never fails to hit the spot. Give it a try, and I’m sure it’ll become a favorite in your kitchen too.

Chicken Tonkatsu (Japanese Cutlet)