Oven-Baked Katsu (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
4 chicken breasts without skin and bones (roughly 1 ½ pounds)
02 -
1 cup regular flour
03 -
2 eggs (big ones)
04 -
2 cups panko crumbs
05 -
1 teaspoon powdered garlic
06 -
1 teaspoon powdered onion
07 -
½ teaspoon table salt
08 -
½ teaspoon ground pepper
09 -
1 tablespoon oil from sesame seeds (if you want)
10 -
2 tablespoons oil for cooking or spray
→ For Serving (Optional)
11 -
Sauce for tonkatsu
12 -
Slices of lemon
13 -
Chopped parsley or green onions to make it pretty
# Steps to Follow:
01 -
Wrap chicken between sheets of plastic or paper. Smack to make it ½-inch flat using something heavy. Sprinkle with salt and pepper on both sides.
02 -
Put flour in your first dish. Whisk eggs in another dish. Mix breadcrumbs with the garlic stuff, onion stuff, and sesame oil (if you're using it) in a third dish.
03 -
Roll each piece first in flour and tap off extra. Then dunk in egg mix, and finally roll in the seasoned crumbs, pushing down gently so they stick.
04 -
Turn oven to 400°F (200°C). Rub a bit of oil or spray on your baking tray.
05 -
Lay chicken pieces flat on the tray without touching. Cook for 20-25 minutes till they look golden and hit 165°F (75°C) inside.
06 -
For extra crunch, switch to broil for the last few minutes. Let it cool a bit before cutting.
07 -
Cut into strips. Enjoy with dipping sauce, lemon bits, and green stuff on top if you like.
# Additional Tips:
01 -
This is a baked version that's better for you than the traditional fried Japanese food.
02 -
You can't skip the panko crumbs if you want that special crunch.
03 -
Mix up your own sauce by combining ketchup, Worcestershire, soy sauce and a bit of sugar.
04 -
You can keep any extras in your fridge for 3 days tops and warm them in the oven to keep them crunchy.