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Baked Chicken Katsu: A Healthier Twist on a Classic Japanese Dish

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Enjoy a healthier twist on Chicken Katsu with this baked version that’s crispy and flavorful. Served with a creamy, tangy sauce, it’s perfect for a quick weeknight dinner!

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup panko breadcrumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1/4 cup mayonnaise
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • Cooking spray or olive oil for greasing

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Place chicken breasts between two sheets of plastic wrap or parchment paper. Pound to an even thickness of about 1/2 inch.
  3. In a small bowl, mix salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Rub this mixture over the chicken breasts.
  4. In three shallow dishes, place flour, whisked eggs, and panko breadcrumbs.
  5. Dip each chicken breast in flour, then egg, and finally panko breadcrumbs, ensuring they are fully coated.
  6. Line a baking sheet with parchment paper or grease it with cooking spray or olive oil.
  7. Place the breaded chicken breasts on the baking sheet, spaced apart.
  8. Bake for 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F (75°C) and the panko is golden brown.
  9. In a small bowl, mix mayonnaise, soy sauce, rice vinegar, and honey until smooth. Adjust to taste.
  10. Once baked, let the chicken rest for a few minutes.
  11. Slice the chicken breasts into strips.
  12. Arrange on a platter, drizzle with sauce or serve on the side, and garnish if desired.
  13. Serve with steamed rice and a salad or pickled vegetables.

Notes

  • For extra crunch, consider frying the chicken instead of baking.
  • Adjust the sauce ingredients to your taste preference for sweetness or tanginess.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://anasrecipes.com/baked-chicken-katsu/