Tonkatsu – Japanese Fried Pork Chops (CRISPY)

Tonkatsu, or Crispy Japanese Fried Pork Chops, is my favorite Japanese dish of all time. That’s why I am confident that you will LOVE this recipe because I am extra picky when it comes to fried pork chops. Crunchy on the outside, juicy on the inside, and dipped in homemade Tonkatsu Sauce. You don’t want to miss out on this classic Japanese recipe! 

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Tonkatsu

• Extra Crispy Tonkatsu with Homemade Tangy Sauce
• Japanese Fried Pork Chop Ingredients
  • Boneless Pork Chops
  • Crispy Tonkatsu Batter and Breading
  • Homemade Tangy Tonkatsu Sauce
• How To Make The Crispiest Tonkatsu
  • Tips For Deep Frying Tonkatsu
• Love Japanese Food ? Here are my favorite EASY Japanese dishes!

Extra Crispy Tonkatsu with Homemade Tangy Sauce

Did anyone else drool while playing Cooking Mama? Welcome to my new series for May, where I share my favorite recipes inspired by my favorite game, Cooking Mama! We will be making EXTRA CRISPY and CRUNCHY Tonkatsu – Japanese Fried Pork Chops to start the series.

If you know me, you know I LOVE tonkatsu. I tested five different methods for this recipe, and I promise that your Tonkatsu will be crispy every single time! I love pairing my Tonkatsu with a big bowl of hot rice, a side of shredded fresh cabbage, and of course, that sweet and sour Tonkatsu sauce. Or, you can make an easy Katsu Curry or Katsu Don

Japanese Fried Pork Chop Ingredients 

• 4 Pork Chops 
• 1 Egg
• ½ cup of Flour 
• ¼ cup of COLD Water 
• Salt and Pepper 
• 2 cups of Panko 

Tonkatsu Sauce 

• 2 tbsp of Soy Sauce 
• 2 tbsp of Ketchup
• 3 tbsp of Worcestershire Sauce 
• 1 tbsp of Roasted Sesame Seeds  (grounded) 
• 1.5 tbsp of Sugar 

Boneless Pork Chops

For the best Tonkatsu, I love using boneless pork chops with an extra circle of fat around the edges. Make sure to make little slits along this fat before cooking, so the pork chops doesn’t curl while cooking.

If you don’t eat pork, don’t worry, you can substitute it with chicken breast or thigh. Next week, I will share my second favorite dish, Chicken Katsu Don, so make sure to stay tuned!

Crispy Tonkatsu Batter and Breading

I am using a batter today; not only will this help ensure that the panko stays on, but it will also help protect the meat to ensure it is juicy on the inside while crispy on the outside.

I also like using a batter because this will prevent the skin from getting soggy when done frying. With many other methods, the panko doesn’t stay crunchy long, but with this method, it is super crunch even after HOURS of frying. 

Homemade Tangy Tonkatsu Sauce

Homemade Tonkatsu sauce is SUPER delicious and easy to make at home. It is savory, tangy, and slightly sweet, pairs perfectly with crispy fried Tonkatsu.

All you need is ketchup, Worcestershire sauce, sugar, soy sauce, and roasted sesame seeds. I recommend using Japanese Bulldog Worcestershire sauce if you can find it. However, if you can’t, any brand will do. I am also adding freshly ground sesame seeds to enhance the flavor. You can skip this step if you don’t have one at home. 

How To Make The Crispiest Tonkatsu

1. Prepare the pork chop by cutting through the fat to prevent it from curling. Using the back of the knife, flatten the meat to help tenderize it. Using your palm, form the pork chop back to its shape—salt and pepper to season on both sides. 
2. In a bowl, mix flour, cold water, and egg till everything is combined. You want a thick but smooth consistency (refer to video tutorial) and add more flour or water until the batter reaches the consistency. 
3. Generously coat the pork chop in the batter and then in panko. Make sure to pat it, so every part of the pork chop is coated in panko. 
4. In a pan, add in oil; once the oil is hot (test by adding in a piece of panko, it floats within 5 seconds, it is ready), add in the pork chop. Fry for 3-4 minutes on each side or until crispy and golden brown. Remove and let it rest on a paper towel. 
5. To make the sauce, mix soy sauce, Worcestershire sauce, sugar, ketchup, and freshly roasted sesame seeds. 

Tips For Deep Frying Tonkatsu

To figure out if the oil is hot enough to fry, make sure to test it first. You can do that by dropping in a piece of panko in the hot oil. If it floats within 5 seconds, it’s ready for frying! Fry each pork chops for about 3-4 minuter or until both sides are super crispy and golden brown.

To make sure you don’t end up with a greasy pork chops, let your pork chop rest on a paper towel before serving. This sucks up all the leftover surface oils quickly so you’re not eating as much of it.

Love Japanese Food? Here are my favorite EASY Japanese dishes! 

• Takoyaki – Japanese Fried Octopus Balls
• CRISPY Chicken Karaage – Japanese Fried Chicken
• Japanese Chicken Skewers – Yakitori (Super Easy!)
• Yakisoba – Japanese Fried Noodles (20 Minutes)

Tonkatsu – Japanese Fried Pork Chops

By Tiffy Cooks

5 from 7 votes

Did you anyone else drool while playing Cooking Mama? Welcome to my new series for May, where I share my favorite recipes inspired by my favorite game, Cooking Mama! We will be making EXTRA CRISPY and CRUNCHY Tonkatsu – Japanese Fried Pork Chops to start the series. I tested five different methods for this recipe, and I promise that your Tonkatsu will be crispy every single time! Crunchy on the outside, juicy on the inside, and dipped in homemade Tonkatsu Sauce. You don’t want to miss out on this recipe!

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Prep Time:10 minutes mins

Cook Time:15 minutes mins

Total Time:25 minutes mins

Course: Appetizer, Main Course, Side Dish, Snack

Cuisine: Asian, Japanese

Keyword: Asian Food, Asian Recipes, crispy, Deep Fried, Easy, Easy Recipes, Japanese Food, Street Food

Servings: 4 People

Calories: 475kcal

Ingredients

• 4 Pork Chops
• 1 Egg
• ½ cup Flour
• ¼ cup Cold Water
• Salt and Pepper
• 2 cups Panko

Tonkatsu Sauce

• 2 tbsp Soy Sauce
• 2 tbsp Ketchup
• 3 tbsp Worcestershire Sauce
• 1 tbsp Roasted Sesame Seeds grounded
• 1.5 tbsp Sugar

US Customary – Metric

Instructions

• Prepare the pork chop by cutting through the fat to prevent it from curling. Using the back of the knife, flatten the meat to help tenderize it. Using your palm, form the pork chop back to its shape—salt and pepper to season on both sides.
  
• In a bowl, mix flour, cold water, and egg till everything is combined. You want a thick but smooth consistency (refer to video tutorial) and add more flour or water until the batter reaches the consistency.
• Generously coat the pork chop in the batter and then in panko. Make sure to pat it, so every part of the pork chop is coated in panko.
• In a pan, add in oil; once the oil is hot (test by adding in a piece of panko, it floats within 5 seconds, it is ready), add in the pork chop. Fry for 3-4 minutes on each side or until crispy and golden brown. Remove and let it rest on a paper towel.
• To make the sauce, mix soy sauce, Worcestershire sauce, sugar, ketchup, and freshly roasted sesame seeds.

Video

Notes

If you don’t eat pork, don’t worry, you can substitute it with chicken breast or thigh.

Nutrition

Calories: 475kcalCarbohydrates: 44gProtein: 39gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 194mgSodium: 1071mgPotassium: 766mgFiber: 2gSugar: 10gVitamin A: 205IUVitamin C: 2mgCalcium: 119mgIron: 5mg