Crispy, golden-brown chicken cutlet coated in a crunchy gluten-free crust, drizzled with a tangy, umami-packed tonkatsu sauce—this Gluten-Free Chicken Katsu is a game-changer.
If you’ve ever felt left out at a Japanese restaurant because of the gluten-heavy panko, this recipe is for you. I’m bringing you a completely gluten-free version that tastes just as good (if not better) than the original. No weird ingredients—just simple pantry staples you can grab at any grocery store.
Let’s get frying!
What Is Chicken Katsu?
Chicken katsu is Japan’s answer to crispy fried chicken. A thinly pounded chicken breast is breaded, fried until golden, and served with a rich, sweet-savory tonkatsu sauce. It’s a staple in Japanese comfort food, often paired with rice, shredded cabbage, or tucked into a sandwich.
The classic recipe uses panko breadcrumbs, which are anything but gluten-free. The challenge? Making it crispy without the gluten. The solution? A flaky, extra-crispy gluten-free breadcrumb mix that delivers the perfect crunch.
The Secret to Extra-Crispy Gluten-Free Katsu
Panko gives traditional katsu its signature crunch. The gluten-free swap? A mix of crushed rice crackers and gluten-free breadcrumbs.
- Rice Crackers (Senbei or plain ones from the snack aisle) – These are the secret weapon for the best crispy texture. Crushed lightly, they mimic panko perfectly.
- Gluten-Free Breadcrumbs – Many brands make these now, but if you can’t find them, pulse some gluten-free white bread in a food processor and toast it lightly.
- A Little Cornstarch – This helps everything stick together and crisp up beautifully.
How to Serve It (Make It a Meal!)
Classic Chicken Katsu Plate
- Serve with steamed white rice and a big pile of finely shredded cabbage (the fresh crunch balances the rich, crispy chicken).
- Drizzle with tonkatsu sauce or serve it on the side for dipping.
Gluten-Free Chicken Katsu Sandwich
- Brioche-style gluten-free buns
- Slather some Kewpie mayo (or regular) on the buns.
- Add shredded cabbage and a generous drizzle of tonkatsu sauce.
- Sandwich that crispy chicken in the middle.
Chicken Katsu Curry (Gluten-Free!)
- Pour a bowl of Japanese curry over your katsu and serve with rice.
Pro Tips for the Best Gluten-Free Chicken Katsu
✅ Thin Chicken = Extra Crispy – Pounding the chicken ensures even cooking and the crispiest bite.
✅ Rest on a Wire Rack – This keeps the crust crispy (instead of getting soggy on a plate).
✅ Crushed Rice Crackers for the Win – Don’t skip this! They make all the difference for that airy, crispy crunch.
✅ Oil Temperature Matters – If the oil is too hot, the coating burns before the chicken cooks. Too low, and it soaks up oil. 350°F is the sweet spot.
✅ Homemade Tonkatsu Sauce is Worth It – Store-bought can be overly sweet. Making it at home lets you control the flavor.
Where to Get the Ingredients
Gluten-free breadcrumbs, tamari, and gluten-free Worcestershire sauce are widely available at most grocery stores (Whole Foods, Trader Joe’s, Target, and even Walmart carry them).
If you can’t find gluten-free panko, stick to the rice cracker trick—it works like magic.
Final Thoughts
This Gluten-Free Chicken Katsu hits all the right notes—crispy, juicy, and packed with umami flavor. It’s one of those go-to comfort meals you’ll want to make over and over again. Whether you eat it with rice, in a sandwich, or drenched in curry, it’s guaranteed to be a hit.
Give it a try, and let me know how it turns out!
Print
Gluten-Free Chicken Katsu with Tonkatsu Sauce
- Total Time: 25 minutes
- Yield: 2-4 servings 1x
- Diet: Gluten Free
Description
A crispy, golden-brown gluten-free chicken katsu coated in a crunchy breadcrumb mix and served with a homemade tonkatsu sauce. Perfectly juicy on the inside, with a crunchy, light crust that rivals the traditional version.
Ingredients
For the Chicken Katsu:
- 2 boneless, skinless chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ½ cup gluten-free all-purpose flour
- 2 large eggs
- 1 tablespoon milk (or water)
- 1 cup gluten-free breadcrumbs
- ½ cup plain rice crackers, lightly crushed
- 2 tablespoons cornstarch
- Neutral oil for frying (avocado, canola, or vegetable)
For the Tonkatsu Sauce (Sweet, Tangy & Umami-Packed!):
- 3 tablespoons ketchup
- 1 ½ tablespoons Worcestershire sauce (make sure it’s gluten-free)
- 1 tablespoon tamari (or coconut aminos for soy-free)
- 1 tablespoon honey (or maple syrup for a deeper flavor)
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
Instructions
1. Prepare the Chicken
- Slice each chicken breast horizontally so you have thin cutlets (this helps it cook evenly and get extra crispy).
- Place them between two sheets of plastic wrap or parchment paper and pound them with a rolling pin until about ¼-inch thick.
- Season both sides with salt, pepper, and garlic powder.
2. Set Up Your Breading Station
You’ll need three bowls:
- Bowl 1: Whisk gluten-free flour and cornstarch together (this helps dry the chicken and create a crispy coating).
- Bowl 2: Beat eggs with milk until combined.
- Bowl 3: Mix gluten-free breadcrumbs and crushed rice crackers.
3. Bread the Chicken
- Dredge each piece of chicken in the flour-cornstarch mix, shaking off excess.
- Dip into the egg wash, making sure it’s well-coated.
- Press into the breadcrumb-rice cracker mix, ensuring a thick, even coating.
4. Fry Until Perfectly Golden
- Heat ½ inch of oil in a heavy-bottomed pan over medium heat (around 350°F).
- Fry each piece for 2-3 minutes per side until deep golden brown and crispy.
- Transfer to a wire rack or paper towel to drain excess oil.
5. Make the Tonkatsu Sauce
While the chicken rests, whisk together:
- Ketchup, Worcestershire sauce, tamari, honey, mustard, and garlic powder in a small bowl.
Taste and adjust—want it tangier? More Worcestershire. Sweeter? More honey.
Notes
- If you can’t find gluten-free panko, lightly crush plain rice crackers for a perfect substitute.
- Fry at 350°F for best crispiness.
- Let the chicken rest on a wire rack after frying to keep it crispy.
- Serve with steamed rice, shredded cabbage, or as a sandwich with gluten-free buns.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 piece (approx. 6 oz chicken with sauce)
- Calories: 420 kcal
- Sugar: 7g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 125mg
