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Tonkatsu Chicken

  • Author: Living the Gourmet
  • Total Time: 40 minutes
  • Yield: 6 servings 1x


Units Scale
  • 1 1/2 lbs. of chicken cutlets - sliced thin
  • 3 eggs - beaten with a splash of water
  • 1 cup flour
  • 2 1/2 cups panko
  • Vegetable oil for frying
  • Scallions - for garnish
  • Sushi ginger

For the Korean Tonkatsu Sauce:

  • 3 tsp. peppercorns - crushed in a mortar and pestle
  • 1 tsp. Korean Red Gochugaru flakes
  • 1 tsp. sugar
  • 1 inch piece of fresh ginger - grated
  • 4 - 5 cloves of fresh garlic - grated
  • 1 tbs. Gochujang Korean chili sauce
  • 1 tbs. balsamic vinegar
  • 4 tbs. ketchup
  • 2 tbs. soy sauce
  • 1 tbs. honey


  • Set up three stations: a shallow bowl with flour, a shallow bowl with the egg-wash and finally one with the panko crumbs.
  • Dredge the cutlet first in the flour, then the egg-wash and finally in the panko.
  • Heat a large cast iron frying pan with about ½ inch of oil.
  • Set the prepared cutlets in the hot oil and allow a nice golden color to appear on one side, then carefully turn over and finish cooking on the other side.  This should take about 2 – 3 minutes per side depending on how thick the cutlets are sliced.  The juices should run clear when the cutlet is done.
  • Lay the cutlet on a platter prepared with a paper towel to absorb any excess oil.

For the Korean Tonkatsu Sauce:

  • Combine all of the ingredients for the Tonkatsu Sauce in a medium bowl and stir.
  • Spoon over the cutlets when ready to serve.
  • Refrigerate the leftover sauce.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Cuisine: Asian

Keywords: chicken, korean, spicy, Tonkatsu

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