Easy Oven Baked Chicken Katsu

By Sudachi · 40 min

Ingredients

Instructions

1. Cut the chicken breast into slices about 2 cm thick. Pierce the surfaces with a fork and season with salt and pepper.
2. Put the chicken in a bowl, add 1 tbsp flour and toss until every slice is evenly coated.
3. Add 2 tbsp Japanese mayonnaise and mix until the chicken is fully coated. Set aside.
4. Toast 50 g panko in a dry pan over medium heat, stirring often, until nicely browned. Transfer to a plate or container.
5. Preheat the oven to 220°C. When the panko has cooled enough to touch, coat the chicken generously with it. Lightly grease a wire rack and set it over a baking tray.
6. Arrange the chicken on the rack. When the oven is hot, put the tray on the bottom shelf and bake 10 minutes, then flip and bake a further 15 minutes.
7. While the chicken bakes, mix the sauce ingredients in a small bowl.
8. Remove the chicken from the oven and serve right away, drizzled with the sauce or with it on the side for dipping.

Summarized from Sudachi's video. Watch it for the details.

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