Real Recipes From Real Home Cooks ®

chicken katsu with tonkatsu sauce and sunomono

Recipe by
Sara Andrea
Eugene, OR

My family LOVES Japanese cuisine. This is Japanese fried chicken, easy to make at home with rich flavors and wonderful textures.

yield 6 serving(s)
prep time 25 Min
cook time 15 Min
method Deep Fry

Ingredients For chicken katsu with tonkatsu sauce and sunomono

  • 2 lb
    boneless skinless chicken breasts (i usually just get 3 large)
  • 3 c
    japanese panko (or breadcrumbs)
  • 3
  • 1 tsp
  • 1/2 tsp
  • vegetable oil, enough for frying
  • 4 Tbsp
  • 6 Tbsp
    worcestershire sauce
  • 3 Tbsp
    soy sauce
  • 3 Tbsp
    mirin (or rice vinegar)
  • 3 Tbsp
  • 1 tsp
    dijon mustard
  • 2
    english cucumbers
  • 1/4 c
    rice vinegar
  • 1 tsp
  • 1/4 tsp
  • 1 Tbsp
    sesame seeds

How To Make chicken katsu with tonkatsu sauce and sunomono

  • 1
    Sunomono: Peel cucumber leaving alternating green stripes. Slice in half lengthwise, scrape out seeds. Cut very thin slices. Place slices in a double layer of paper towels and squeeze gently to remove excess moisture. Combine vinegar, sugar and salt in medium bowl. Add cucumbers, coat well and add sesame seeds. Set aside.
  • 2
    Tonkatsu Sauce: Mix ketchup, worcestershire sauce, soy sauce, mirin, sugar, and mustard in a bowl. Set aside.
  • 3
    Fried Katsu: Dry chicken breasts with a paper towel, discard towel. Slice chicken horizontally (so chicken breast is thin). Salt and pepper. Heat pot of cooking oil to 350 degrees F. Beat eggs in bowl. Dip chicken pieces in egg mixture, then dip in panko, dip again in egg mixture, and finish with second dip in panko. Drop coated chicken pieces in heated oil and deep fry until both sides turn golden brown. Place chicken on plate lined with paper towels. Cut chicken into strips diagonally.
  • 4
    Serve: Serve fried katsu over cooked rice with tonkatsu dipping sauce and sunomono on the side.