Baked Chicken Katsu
The chicken is breaded and baked until golden then served with a sweet and tangy Tonkatsu sauce for a dish that is crunchy, juicy, and satisfying.
Servings: 4
Equipment
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.
Video
Notes
Breadcrumbs: There is NO substitution for Panko. Otherwise, the chicken will not be as light and crispy as desired.
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 Instructions: Cook the breaded chicken at 375°F for 9-12 minutes, flipping halfway, until the chicken reaches 165°F.
Leftover Chicken: Chicken Katsu is best served immediately after preparation. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat by broiling under high heat for 1-2 minutes per side or heating in a dry skillet. Do not microwave or the breading will become soggy.
Leftover Tonkatsu Sauce: Store in an airtight container in the refrigerator for up to 7 days.
Nutrition
Calories: 347kcal | Carbohydrates: 39g | Protein: 32g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 643mg | Potassium: 739mg | Fiber: 2g | Sugar: 9g | Vitamin A: 222IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 4mg
