Easy & Quick Crispy Tonkatsu
Tonkatsu. Juicy deep-fried pork cutlet coated in panko breadcrumbs served with a tangy tonkatsu sauce. This delicious Japanese food pairs well with white steam and veggies. I also share how to make the savory tonkatsu sauce from scratch! Ready in 30 minutes!
- Prep time
- 18 min
- Cook time
- 12 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb pork loin (pre-sliced & boneless)
- 1 cup vegetable oil (or any neutral oil)
- 1/2 tsp salt (or as needed)
- 1/4 tsp black pepper (or as needed)
- 1/2 tsp garlic powder (or as needed)
- 1 1/4 cup panko breadcrumbs (or as needed)
- 2 large eggs (beaten)
- 1/4 cup all-purpose flour (or as needed (or sub with cornstarch))
- 2 Tbsp ketchup
- 5 tsp worcestershire sauce
- 1 tbsp oyster sauce
- 2 1/4 tsp white granulated sugar
Instructions
- 1
First make small slits into the layer of fat that surrounds the pork loin to prevent it from curling when it fries. No need to cut slits into the non-fat portion.
- 2
If your loins are thicker than 1 cm, tenderize with a meat mallet or with the back and side of your knife.
- 3
Season on both sides with enough salt, black pepper and garlic powder.
- 4
Add all-purpose flour into a large bowl. In a second bowl, beat your eggs. In a third bowl, add and spread out panko.
- 5
Evenly dredge each loin into the flour first, then eggs and lastly panko – ensuring no bald spots. Repeat for the remaining loins.
- 6
In a heavy bottomed pot, heat vegetable oil over medium heat (350 F). Check to see if the oil is hot enough by placing a wooden chopstick in the oil and look for bubbles. Carefully lower pork away from you. Do not overcrowd the pan. Cook the pork in batches (no more than 2 pieces per batch) or it won't get as crispy.
- 7
Deep frying on each side for 2-3 minutes or evenly golden brown (or an internal temperature of 145 F). Remove and transfer to a wire rack or paper towel lined plate to rest for 5 minutes before slicing.
- 8
Remove and transfer pork to a wire rack or paper towel lined plate to rest for 5 minutes before slicing and serving. Repeat for remaining pieces of pork.
- 9
In a small bowl, well combine the sauce ingredients. Serve with tonkatsu!