Easy Oven-Baked Chicken Katsu Recipe (No Frying Required)

By Sudachi · 40 min

Ingredients

Instructions

1. Cut the 450 g chicken breast into slices about 2 cm thick.
2. Prick the slices with a fork and season them with salt and pepper.
3. Toss the slices with 1 tbsp all-purpose flour until evenly coated.
4. Add 2 tbsp Japanese mayonnaise and mix until fully coated. Set aside.
5. Toast the 50 g panko in a dry pan over medium heat, stirring often, until nicely browned. Transfer to a plate or container to cool.
6. Preheat the oven to 220 °C. Once the panko is cool enough to touch, coat the chicken generously with it.
7. Lightly grease a wire rack and set it over a baking tray. Arrange the chicken on the rack.
8. Once the oven is hot, bake on the bottom shelf for 10 minutes, flip the pieces, then bake for 15 more minutes.
9. Meanwhile, mix the sauce ingredients in a small bowl.
10. Serve the katsu straight from the oven, with the sauce drizzled over or on the side for dipping.

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

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