Japanese Chicken Katsu with Tonkatsu Sauce Crispy Chicken Katsu with Homemade Tonkatsu Sauce Ingredients: 4 boneless, skinless chicken breasts Salt and pepper, to taste 1/2 cup all-purpose flour 2 large eggs, beaten 1 cup panko breadcrumbs Vegetable oil, for frying For the Tonkatsu Sauce: 1/4 cup ketchup 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon mirin (or rice vinegar) 1 tablespoon sugar 1 teaspoon Dijon mustard To Serve: Steamed white rice Shredded cabbage Lemon wedges (optional) Directions: Prepare the Tonkatsu sauce: In a bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and mustard. Set aside. Flatten the chicken breasts to an even thickness using a meat mallet. Season both sides with salt and pepper. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast first in flour, then in egg, and finally in panko, pressing to adhere. Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once hot, fry the chicken in batches until golden brown and cooked through, about 3–4 minutes per side. Drain on paper towels and let rest for a few minutes. Slice into strips. Serve over steamed rice with shredded cabbage and drizzle with Tonkatsu sauce. Add lemon wedges on the side if desired. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 460 kcal | Servings: 4 servings #chickenkatsu #japanesefood #crispychicken #tonkatsusauce #pankobreaded #japanesecomfortfood #homemadekatsu #easyjapaneserecipe #chickenrecipe #crispyfriedchicken #asianflavors #katsurecipe #chickendinner #pankocrust #umamichicken #friedchickenlovers #japanesekitchen #weeknightdinner #familyfavorites #homecookedjapanese Crispy, golden, and totally addictive! This Japanese Chicken Katsu with Tonkatsu Sauce is the comfort food you didn't know you needed tonight!

Japanese Chicken Katsu Curry Crispy Chicken Katsu with Rich Japanese Curry Sauce Ingredients: For the Chicken Katsu: 2 boneless, skinless chicken breasts Salt and black pepper, to taste 1/2 cup all-purpose flour 2 large eggs, beaten 1 cup panko breadcrumbs Vegetable oil (for frying) For the Japanese Curry Sauce: 1 tablespoon vegetable oil 1 onion, finely chopped 1 carrot, peeled and diced 1 clove garlic, minced 1 tablespoon grated ginger 2 tablespoons curry powder 2 tablespoons all-purpose flour 2 cups chicken broth 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce 1 teaspoon honey Salt, to taste To serve: Steamed white rice Fresh parsley or green onion (optional, for garnish) Directions: Pound the chicken breasts to an even thickness. Season both sides with salt and pepper. Dredge each breast in flour, then dip in the beaten eggs, then coat with panko breadcrumbs. Heat vegetable oil in a deep skillet or pan over medium-high heat. Fry the chicken until golden brown and cooked through (about 3–4 minutes per side). Drain on paper towels. For the curry sauce, heat oil in a saucepan over medium heat. Add onion and carrot and sauté until softened. Add garlic and ginger and cook for another minute. Stir in curry powder and flour; cook for 1–2 minutes to form a roux. Gradually whisk in the chicken broth. Add soy sauce, Worcestershire sauce, honey, and a pinch of salt. Simmer for 10–15 minutes until thickened. Slice the chicken katsu and serve over steamed rice, ladled with the curry sauce. Garnish with parsley or green onion if desired. Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes Kcal: 625 kcal per serving | Servings: 2 servings #chickenkatsu #japanesecurry #katsucurry #comfortfood #asiandinners #homemadejapanesecurry #crispychicken #friedchickenlove #japanesefoodathome #weeknightmeal #curryrecipe #easyasianrecipes #chickendish #pankocrusted #ricebowl #umamirich #katsurecipe #deliciousandcrispy #asianfusion #flavorfulmeals Golden and crispy Chicken Katsu meets rich, aromatic Japanese curry sauce in this comforting classic. You’ll be hooked at first bite!