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This Baked Chicken Katsu recipe delivers everything you love about the classic, without the need to break out the deep fryer. The chicken is breaded and baked until golden then served with a sweet and tangy homemade Tonkatsu sauce for a dish that is crunchy, juicy, and satisfying.
Love crispy baked chicken? You must try my recipes for Shake and Bake Chicken, Baked Chicken Tenders, and Baked Chicken Parmesan.
Kristen's Keys for Baked Chicken Katsu
After falling in love with this Japanese favorite in Hawaii, I was determined to recreate a baked version at home. It took a few rounds in my kitchen, but I finally landed on a version that's perfectly crispy and juicy. Along the way, I picked up a few key tips you'll want to follow closely to avoid soggy breading.
- Start with thin chicken cutlets. Thick chicken breasts won't cook evenly and the coating can brown before the inside is done. It is best to cut thicker pieces of chicken into cutlets and pound the chicken so it's even in thickness.
- Use panko-style breadcrumbs. Panko is lighter than traditional, which can't deliver the same signature airy crunch.
- Bake on a rack. Placing the breaded chicken on a wire rack set over a baking sheet lets hot air circulate underneath. That means crispy on all sides instead of soggy bottoms.
- Don't skip the Tonkatsu sauce. It's sweet, tangy, and savory all at once. It turns crispy chicken into something special.
How to Bake Chicken Katsu
Let me walk you through the process of preparing both Homemade Tonkatsu Sauce and Chicken Katsu.
Step One: Prepare Tonkatsu Sauce
In a small bowl, whisk together ketchup, Worcestershire sauce, molasses, soy sauce, garlic powder, and grated ginger together. Preparing the sauce first, allows the flavors time to mingle while the chicken bakes.
Step Two: Prepare Chicken
If not starting with cutlets, slice large boneless, skinless chicken breasts in half horizontally to create cutlets. Then place between two pieces of parchment paper or plastic wrap and pound until about ½-inch thick.
Then pat dry with a paper towel, which will help the breading adhere to the chicken, and season with salt and pepper to begin to build flavor.
Step Three: Bread Chicken Cutlets
Set out three shallow dishes for the breading station. In the first dish, combine flour with salt and garlic powder in a shallow dish and mix well. In the second, whisk eggs with water and a pinch of salt. In the final dish, add the panko.
Working with one cutlet at a time, dredge the seasoned chicken in flour to coat, shaking off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs, using your hands to ensure the chicken cutlet is evenly coated. Pressing the breadcrumbs in is key, as it helps the coating stick and bake up beautifully crisp.
Step Four: Bake
Place the breaded chicken on a lightly greased baking rack over a rimmed sheet pan. Spray the tops lightly with cooking spray to help the browning process.
Bake for 15-18 minutes, or until the coating is golden and the chicken has reached an internal temperature of 165℉.
Serving Suggestions
Traditionally, Chicken Katsu is served sliced over white rice with shredded cabbage and plenty of Tonkatsu sauce. But beyond serving over rice, this crispy chicken is also delicious served in other ways.
- Dice up the chicken and add to a wrap along with shredded cabbage.
- Serve it as a sandwich with cabbage and sauce on a toasted bun.
- Slice it and serve over a simple salad.
Recipe Modifications
- Gluten-Free: Use gluten-free panko and swap the flour for a 1:1 gluten-free blend.
- Make It Spicy: Add a little sriracha to the Tonkatsu sauce and egg wash for layered heat.
- No Baking Rack? Bake the breaded chicken directly on parchment, but flip halfway through baking. The bottom won't be quite as crisp, but it will still be delicious.
- Air Fryer Option: Cook the breaded chicken at 375°F for 9-12 minutes, flipping halfway, until the chicken reaches 165°F.
More Favorite Easy Chicken Recipes
Baked Chicken Katsu
Video
Ingredients
Tonkatsu Sauce
- 3 tablespoons ketchup
- 3 tablespoons Worcestershire sauce
- 1 tablespoon molasses
- 1 teaspoon low-sodium soy sauce
- ½ teaspoon garlic powder
- ⅛ teaspoon peeled, grated fresh ginger root
Chicken Katsu
- 2 (8 oz) boneless, skinless chicken breasts, or 4 chicken cutlets
- kosher salt + black pepper, to taste
- 1 teaspoon garlic powder, divided
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 tablespoon water
- 1½ cups panko bread crumbs
- cooking spray for baking
For Serving (optional)
- steamed rice
- finely shredded cabbage
- green onions
Instructions
Tonkatsu Sauce
- In a small bowl, mix together 3 tablespoons ketchup, 3 tablespoons Worcestershire sauce, 1 tablespoon molasses, 1 teaspoon low-sodium soy sauce, ½ teaspoon garlic powder, and ⅛ teaspoon peeled, grated fresh ginger root. Cover with plastic wrap and refrigerate until serving.
Chicken Katsu
- Preheat oven to 425℉ (215℃). Place an oven-safe baking rack on a rimmed baking sheet. Lightly spray with non-stick spray.
- Trim the chicken of any unwanted fat. If using chicken breasts, cut them crosswise to form chicken cutlets. Lay cutlets between two layers of plastic wrap. Pound out chicken until ¼ to ½-inch thick (¼-thick is best). Season with ½ teaspoon salt and ½ pepper on both sides of the chicken.
- Combine ½ cup all-purpose flour and ½ teaspoon salt and 1 teaspoon garlic powder in a shallow dish and mix well. In a separate shallow dish, whisk 2 large eggs with ½ teaspoon salt and 1 tablespoon water. Place the 1½ cups panko bread crumbs in a final shallow dish.
- Working with one cutlet at a time, dredge the seasoned chicken in flour to coat, shaking off excess. Dip in egg, coating both sides, let excess drip off, then press into bread crumbs, using your hands to ensure the chicken cutlet is evenly coated. Place breaded chicken onto the prepared baking sheet and repeat until the cutlets are all breaded.
- Spray the chicken generously with cooking spray. It should be enough to make the breadcrumbs glisten. Bake for 15-18 minutes, until golden and the chicken has reached 165℉ (74℃).
- Slice cutlets into thick slices and serve with the Tonkatsu sauce over rice, with a side of shredded cabbage if desired.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this today and although it didn't Crisp up as much as I would have liked it was Excellent! The sauce is really good. Thanks for another great receipe.
Hi Kate! Thrilled to hear you enjoyed the chicken and sauce and appreciate you sharing a review. For crispier chicken, you may need a bit more spray in the future before baking.