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.
Preheat oven to 450°. Line a baking sheet with foil and grease well.
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.
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.
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.
Slice chicken breast and serve over rice with a side of pineapple (if desired) and sauce on the side for dipping. Enjoy!
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.