Baked Chicken Katsu (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts (about 1 ½ pounds)
02 -
1 cup all-purpose flour
03 -
2 large eggs
04 -
2 cups panko breadcrumbs
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
½ teaspoon salt
08 -
½ teaspoon black pepper
09 -
1 tablespoon sesame oil (optional)
10 -
2 tablespoons olive oil or cooking spray
→ For Serving (Optional)
11 -
Tonkatsu sauce
12 -
Lemon wedges
13 -
Fresh parsley or green onions, for garnish
# Instructions:
01 -
Place chicken breasts between plastic wrap or parchment paper. Pound to an even ½-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.
02 -
Place flour in one shallow bowl. Beat eggs in a second bowl. In a third bowl, mix panko breadcrumbs with garlic powder, onion powder, and sesame oil if using.
03 -
Dredge each chicken breast in flour, shake off excess. Dip in egg mixture, then coat thoroughly in seasoned panko, pressing gently to adhere.
04 -
Preheat oven to 400°F (200°C). Lightly grease a baking sheet with olive oil or cooking spray.
05 -
Arrange breaded chicken in a single layer on baking sheet. Bake for 20-25 minutes until golden brown and internal temperature reaches 165°F (75°C).
06 -
For extra crispiness, broil for the last 2-3 minutes of cooking time. Let rest briefly before slicing.
07 -
Slice chicken into strips. Serve with tonkatsu sauce for dipping, lemon wedges, and garnish with fresh herbs if desired.
# Notes:
01 -
This is a healthier baked version of the traditionally fried Japanese dish.
02 -
Panko breadcrumbs are essential for achieving the signature crispy texture.
03 -
You can make homemade tonkatsu sauce by mixing ketchup, Worcestershire sauce, soy sauce, and sugar.
04 -
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.