While chicken katsu is often made using chicken breasts, Rye opts for thighs, along with flour, an egg (whisked), and panko breadcrumbs for the coating. “The recipe would work well with another type of breadcrumb, though I do think panko is best,” Rye notes.
For the tonkatsu sauce, you’ll need ketchup, Worcestershire sauce, brown sugar, oyster sauce, and mustard. Finally, you’ll need some salt and pepper to taste, along with some sesame seeds as an optional garnish.
Rye notes that you can swap out the chicken and make another popular variation of katsu: “If chicken is not your thing, this recipe is also commonly made with pork as well.”