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Baked Chicken Katsu with Pineapple Katsu Sauce

Baked Chicken Katsu is a delicious, lighter take on the fried original. Pair with a simple sweet and tangy homemade Pineapple Katsu Sauce, and it might just be your new favorite dinner.

Course Dinner
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 437 kcal
Author Tracy

Ingredients

Chicken Katsu

  • 1 boneless skinless chicken breast
  • Salt
  • 1/4 cup all-purpose flour
  • 1 large egg beaten
  • 3/4 cup panko
  • Cooking spray

Katsu Sauce

  • 1 tablespoon soy sauce
  • 2 teaspoons cornstarch
  • 1/4 cup granulated sugar
  • 2 teaspoons brown sugar
  • 1 tablespoon white vinegar
  • 3 tablespoons pineapple juice (can be from a can of pineapple chunks)
  • 1 teaspoon ketchup

Serve With

Instructions

  1. Preheat oven to 450°. Line a baking sheet with foil and grease well.

  2. Cut your chicken breast in half horizontally (butterfly the breast and cut all the way through) by placing one hand on top of the breast and running the knife through the center of the meat so you have two thin, even pieces. Lightly salt both sides of your chicken pieces.

  3. Line up 3 containers on the counter large enough to fit your chicken. Place flour in the first, beaten egg in the second, and panko in the third. Put your prepared baking sheet at the end of the assembly line.
  4. Coat your first chicken piece well in flour, followed by the egg, and then panko. Place on prepared baking sheet and repeat with the second chicken piece. Spray a very light spray of cooking oil over the tops of the breasts--this helps them brown. Bake for 15 to 20 minutes, until an instant-read thermometer inserted into the center of the breasts reads 160°F. Remove chicken from oven and allow to rest for 5 minutes.

  5. While your chicken bakes, in a very small bowl, whisk together soy sauce and cornstarch until all lumps are gone. Add mixture and the rest of the sauce ingredients to a small saucepan. Bring to a simmer over medium-high heat (turn down if mixture begins to boil) and simmer for 3 to 6 minutes until thickened. Remove from heat.

  6. Slice chicken breast and serve over rice with a side of pineapple (if desired) and sauce on the side for dipping. Enjoy!

Recipe Notes

Approximate nutritional information is for a 10-ounce chicken breast, and calories do not include pineapple chunks or rice.

To shallow fry: Over medium-high heat, heat about 1 cup of oil in a large skillet--oil should be about 1/4-inch deep. You'll know oil is ready for frying when you can dip the end of a wooden spoon into the oil and bubbles form around the spoon.

Cook panko-covered breasts for 3 to 5 minutes per side (longer if they are very large), until an instant-read thermometer inserted into the center of the breasts reads 160°F.