top of page


Chicken Tonkatsu a humble little crispy on the outside and SUPER juicy on the inside with a direct translation to being deep fried chicken fillet you know its going to be good. Breaded with crispy panko to keep the chicken nice and juicy, paired with a simple savoury sweet tonkatsu sauce it is sure to be a house hold favourite. This dish is commonly served on top of a mountain of cabbage, with a little wedge of lemon to cut through all the deep fried goodness, a little dipping sauce by the side and your favourite main, be it rice or noodles. The simple substitution for panko really makes this fried pork cutlet something that everyone will enjoy.


  1. 4 Chicken Fillets

  2. 1 Cup Panko

  3. 1/2 Cup All Purpose Flour

  4. 1 Egg

  5. 2tb Oyster Sauce

  6. 4tb Tomato Ketchup

  7. 1ts Sugar

  8. 1/2tb Light Soy Sauce


  1. Season your Chicken fillets with a bit of salt and pepper on each side.

  2. Lay out 1/2 a cup of flour on a plate, 1 cup of panko on another plate and beat up 1 egg in a bowl.

  3. Prepare to bread your chicken fillets. Dip your chicken into the flour, coating evenly, then into the egg and finely into the panko. Repeat with the remaining chicken.

  4. Heat up a pan with just enough oil to cover the pork on high heat.

  5. Once the oil is hot, gently layer your chicken into the hot oil to fry for 8-10 minutes flipping half way till golden brown and cooked through. Set aside on a wired rack to drain off the excess oil.

  6. While the chicken is cooling down you can whip up a very quick and easy tonkatsu sauce.

  7. In a bowl combine 1tb of oyster sauce, 4tb of tomato ketchup, 1/2tb of light soy sauce and 1ts of sugar. Mix well till the sugar dissolves. You may want to microwave it for 10-15seconds to help the sugar dissolve.

  8. Slice your tonkatsu how ever thick or thin you like and serve it up with your lovely sauce, a side of salad of your choice and a wedge of lemon.

Enjoy with anything you could ever imagine.

Happy Cooking,

9 views0 comments

Recent Posts

See All


bottom of page