Chicken Katsu from Bonchon features tender, juicy chicken breast coated in a golden, crispy panko breadcrumb crust, served with a tangy tonkatsu dipping sauce, offering a satisfying blend of crunch and savory flavors.
Equipments
- Cutting board
- Chef's knife
- Meat mallet
- Mixing bowls
- Whisk
- Tongs
- Shallow dredging trays or plates
- Frying pan or deep fryer
- Wire rack
- Paper towels
- Saucepan (for tonkatsu sauce)
- Measuring spoons
- Spatula
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 2 cups panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil (for frying)
- For tonkatsu sauce:
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
Ensure the chicken breasts are evenly pounded to uniform thickness using a meat mallet for consistent cooking. Use panko breadcrumbs instead of regular breadcrumbs to achieve the signature crispy, golden crust typical of Chicken Katsu. Season the flour mixture with salt and black pepper to enhance the overall flavor before dredging. When frying, maintain the oil temperature between 350degF to 375degF to avoid soggy or burnt coating. Your homemade Chicken Katsu from Bonchon copycat menu will deliver that perfect crunch and tangy flavor when paired with the authentic tonkatsu dipping sauce.
Instructions
- Instructions:
- Place chicken breasts on cutting board and slice each breast in half horizontally to create thin cutlets.
- Pound each cutlet with a meat mallet until about 1/2-inch thick.
- Season both sides of chicken cutlets with salt and black pepper.
- Prepare three shallow trays: one with flour, one with whisked eggs mixed with water, and one with panko breadcrumbs.
- Dredge each chicken cutlet in flour, shaking off excess.
- Dip floured cutlets into egg mixture, ensuring full coverage.
- Coat chicken in panko breadcrumbs, pressing gently for even adherence.
- Heat vegetable oil in frying pan or deep fryer to 350°F (175°C).
- Fry breaded chicken cutlets in hot oil, flipping as needed, until golden brown and cooked through (about 3–4 minutes per side).
- Transfer fried chicken to wire rack lined with paper towels to drain excess oil.
- For tonkatsu sauce, combine ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and Dijon mustard in a saucepan.
- Simmer sauce on medium heat, stirring, until well-blended and slightly thickened (2–3 minutes). Remove from heat.
- Slice chicken katsu into strips and serve with warm tonkatsu sauce.
Substitution
Chicken Katsu from Bonchon copycat menu delivers crispy, golden panko-coated chicken breasts paired with a rich, tangy tonkatsu sauce for an authentic experience at home. If panko breadcrumbs are unavailable, crushed cornflakes or crushed saltine crackers can serve as suitable substitutes to maintain the crunchy texture. When tenderizing chicken breasts with a meat mallet, ensure an even thickness for uniform cooking to avoid dry edges or undercooked centers. Your vegetable oil should reach 350degF before frying to achieve a crispy crust without absorbing excess oil. The tonkatsu sauce can be adjusted to taste by varying the sugar or Worcestershire sauce to balance sweetness and tang according to your preference.
Tips
Ensure chicken breasts are pounded to an even 1/2-inch thickness for uniform cooking and a tender texture. When dredging, shake off excess flour before dipping into the egg mixture to prevent clumping and achieve a crisp coating. Maintain the frying oil temperature at 350degF (175degC) to cook the chicken evenly and avoid greasy results. Let your fried chicken rest on a wire rack over paper towels to drain oil properly, keeping the crust crispy rather than soggy.
Nutritions
Chicken Katsu from Bonchon provides a rich source of lean protein predominantly from the chicken breast, essential for muscle repair and growth. The panko breadcrumb coating adds carbohydrates and contributes to the dish's calorie content, influenced further by the frying process in vegetable oil. The tonkatsu sauce, made with ketchup, Worcestershire sauce, and soy sauce, introduces added sugars, sodium, and umami flavors, which can impact sodium intake and blood sugar levels. Your meal balances protein and carbs but should be enjoyed in moderation due to its frying and sauce components.
Storage
Store leftover Chicken Katsu in an airtight container and place it in the refrigerator, where it will stay fresh for up to 3 days. To maintain the crispiness of the panko breadcrumb crust, reheat the chicken in an oven or air fryer at 350degF (175degC) for about 10 minutes rather than using a microwave. Your tonkatsu sauce can be stored separately in a sealed jar in the fridge for up to 1 week, ensuring the freshest flavor when served.
Variation or Alternatives
Try using chicken thighs instead of breasts for a juicier, richer flavor and slightly higher fat content. Adding a pinch of garlic powder or smoked paprika to the flour or breadcrumb mixture can enhance the savory depth of the crust. Opt for frying in a deep fryer for more even cooking and consistent golden crispiness, or bake the breaded cutlets at 425degF for a healthier option that still achieves a crunchy texture. You might also experiment with substituting panko breadcrumbs with crushed cornflakes or tempura flakes for a different, extra-crispy coating.
Allergies
Chicken Katsu from Bonchon contains common allergens such as eggs, wheat (all-purpose flour and panko breadcrumbs), and soy (soy sauce in the tonkatsu sauce). If you have allergies to any of these ingredients, it's important to avoid this dish or seek alternative recipes that exclude them. Your safety is paramount when consuming fried foods with complex sauces that may contain hidden allergens.
Why this recipe?
Bonchon's Chicken Katsu offers a perfect balance of crispy, golden-brown breading and tender, juicy chicken that captivates the taste buds. The unique blend of Asian spices and signature sauces distinguishes it from typical fried chicken dishes, providing a rich and flavorful experience. You will appreciate the satisfying crunch combined with the mouthwatering umami flavors that make this dish a standout choice. Trying to make a copycat recipe at home allows you to enjoy restaurant-quality texture and taste, while customizing ingredients to suit your preferences.