There is nothing more satisfying than biting into freshly made crunchy katsu, and this baked chicken katsu is no different. Deep frying is the usual method to cook a katsu, but Nami from Just One Cookbook came up with a baked version making this a healthier option. Since no deep frying was involved, the clean up was a breeze, which left me with plenty of energy to focus on eating. ;)
A baked katsu is only possible for those with an oven. If you don’t have an oven handy and do not mind deep frying, you can follow my recipe for making katsu the traditional way.
Baked Chicken Katsu
- 1 pair of chicken breast (700-800 gram), butterflied
- 1 1/2 cup panko (Japanese style bread crumbs)
- 1 1/2 tablespoon olive oil
- 1/4 cup all purpose flour
- 2 eggs, lightly beaten
- tonkatsu sauce
- Preheat oven to 200 Celcius (400 Fahrenheit).
- Line a baking tray with parchment paper and set aside.
- Toss panko and olive oil in a frying pan until golden brown, then transfer to a shallow bowl.
- Prepare another shallow bowl and place the flour, and another one with beaten egg.
- Sprinkle salt and pepper to the chicken breasts, dredge in flour, coat with egg, and followed by panko.
- Place the chicken breasts on the prepared baking tray.
- Bake for 20 to 25 minutes until no longer pink.
- Cut into bite size pieces and serve with tonkatsu sauce.