Looking for a better way to make chicken katsu? This baked version gives you that same crispy coating and juicy meat you love, but without all the oil and mess of deep frying. It’s perfect for those weeknight dinners when you want something that tastes like takeout but feels a bit healthier. Trust me, once you try making katsu this way, you might not go back to the traditional method – it’s that good!
Ingredient Substitutions
Panko breadcrumbs can be substituted with regular breadcrumbs or crushed cornflakes for a gluten-free option. If using regular breadcrumbs, add a pinch of garlic powder for extra flavor. Cornflakes will provide a similar crunch but may brown faster, so adjust cooking time accordingly.
All-purpose flour can be replaced with rice flour or cornstarch for a gluten-free alternative. These options will still help the egg mixture adhere to the chicken. Use the same amount as called for in the recipe.
For a plant-based version, firm tofu can be used instead of chicken breast. Press the tofu to remove excess moisture, then slice into cutlets. The cooking time may need to be reduced slightly, as tofu cooks faster than chicken. Season well with salt and pepper to enhance flavor.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20 minutes |
| Total Time | 35-40 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 70-80 g
- Fat: 30-35 g
- Carbohydrates: 70-80 g
Ingredients
For the chicken katsu:
- ground black pepper
- salt
- 1 egg (lightly beaten)
- 1 tbsp olive oil (I use California Olive Ranch extra virgin)
- 1 cup panko breadcrumbs
- 1 lb boneless skinless chicken breast (pounded to 1/2-inch thickness)
- 1/4 cup all-purpose flour
- 1 tbsp water
For serving:
- tonkatsu sauce (I like Bulldog brand)
Step 1: Preheat Oven and Prepare Panko Coating
Start by preheating your oven to 400°F (200°C).
While the oven heats up, combine 1 cup of panko breadcrumbs and 1 tablespoon of olive oil in a bowl.
Toast this mixture in a skillet over medium heat, stirring frequently, until the panko is golden brown.
Step 2: Prepare the Chicken
Take 1 pound of boneless, skinless chicken breast and butterfly it by slicing it horizontally to create thinner pieces, then cut it in half.
Season the chicken generously with salt and freshly ground black pepper on both sides.
Step 3: Set Up the Coating Station
In a bowl, whisk together 1 egg and 1 tablespoon of water to create an egg wash.
Separately, place 1/4 cup of all-purpose flour on a plate for coating.
Step 4: Coat the Chicken
Dredge each piece of chicken first in the flour, ensuring it is evenly coated.
Next, dip the floured chicken into the egg mixture, allowing any excess egg to drip off.
Finally, coat the chicken thoroughly with the toasted panko mixture, pressing gently to ensure the panko sticks well.
Step 5: Bake the Chicken
Arrange the coated chicken pieces on a baking sheet in a single layer.
Place the sheet in the preheated oven and bake for 20 minutes, or until the chicken is cooked through and the coating is crispy and golden brown.
Step 6: Serve and Enjoy
Once the chicken is ready, remove it from the oven and let it rest for a few minutes.
Serve the crispy chicken with tonkatsu sauce on the side for dipping, and enjoy your delicious homemade dish!
