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 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 2
Calories 437kcal
Author Tracy
Ingredients
Chicken Katsu
1boneless skinless chicken breast
Salt
1/4cupall-purpose flour
1large eggbeaten
3/4cuppanko
Cooking spray
Katsu Sauce
1tablespoonsoy sauce
2teaspoonscornstarch
1/4cupgranulated sugar
2teaspoonsbrown sugar
1tablespoonwhite vinegar
3tablespoonspineapple juice(can be from a can of pineapple chunks)
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.
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.
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!
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.