Gluten Free Chicken Katsu with Tonkatsu Sauce

Total time40 min

Prep time20 min

Cook time20 min

Gluten Free Chicken Katsu with Tonkatsu Sauce

These golden, crispy chicken cutlets get their crunch from a well-seasoned coating that fries up shatteringly crisp in hot oil, staying juicy inside thanks to that quick pound-to-even-thickness trick. Once golden and cooked through, the cutlets are sliced into thick strips and fanned out over fluffy short-grain rice with a pile of crisp shredded cabbage alongside. The dipping sauce is where this dish really shines: ketchup, Dijon mustard, honey, and garlic powder simmer together into a glossy, tangy-sweet sauce that's begging to be drizzled over every bite or used for dunking. A squeeze of fresh lemon at the end brightens the whole plate. It's a satisfying, restaurant-style dinner that comes together in one skillet, and it's a great pick to keep in a gluten free dinner rotation.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp salt
¼ tsp black pepper

For the breading

½ cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 large eggs
2 tbsp water
2 cups panko breadcrumbs

For frying

1 cup neutral oil (such as vegetable oil or canola oil), for frying

For the tonkatsu sauce

3 tbsp worcestershire sauce
2 tbsp ketchup
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp dijon mustard
1 tsp honey
¼ tsp garlic powder

For serving

2 cups cooked short-grain white rice, for serving
1 cup green cabbage, finely shredded, for serving
1 lemon, cut into wedges, for serving (optional)

Instructions

1
Make the tonkatsu sauce: combine the Worcestershire sauce, ketchup, soy sauce, oyster sauce, Dijon mustard, honey, and garlic powder in a small saucepan over medium-low heat. Stir and cook for 2–3 minutes, until the sauce is just warmed through and the ingredients are fully combined. Remove from heat and set aside.
2
Place each chicken breast between two sheets of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, pound to an even thickness of about 1/2 inch.

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