Description
A fast, healthy, and crispy baked chicken katsu recipe that mimics the texture of fried chicken without the grease. Served with a homemade sweet-savory tonkatsu sauce, this weeknight dinner is ready in just 20 minutes.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts (about 1.5 lbs / 680g)
- 2 cups panko breadcrumbs (120g)
- 1 cup all-purpose flour (125g)
- 2 large eggs, beaten
- Salt and pepper, to taste
- Cooking spray or olive oil (for spraying)
- 1/2 cup ketchup (120g)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Grated daikon radish (optional, for serving)
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or place a wire rack on it.
- Place chicken breasts between plastic wrap or in a zip-top bag. Pound them to an even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides generously with salt and pepper.
- Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each chicken piece in flour, shaking off excess. Dip into the egg, letting excess drip off. Press firmly into the panko breadcrumbs to ensure a thick, even coating. Place on a clean plate.
- Arrange breaded chicken cutlets on the prepared baking sheet, leaving space between them. Spray the tops generously with cooking spray or brush with oil.
- Bake for 12-15 minutes, flipping halfway through (around the 7-minute mark), until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- While chicken bakes, whisk together ketchup, Worcestershire sauce, soy sauce, brown sugar, apple cider vinegar, garlic powder, and onion powder in a small bowl to make the tonkatsu sauce. Adjust seasoning to taste.
- Remove chicken from oven and let rest for 2-3 minutes. Slice into strips and serve immediately with tonkatsu sauce and optional shredded daikon radish.
Notes
Pound the chicken evenly to ensure it cooks quickly and stays juicy. Press the panko firmly onto the chicken to prevent it from falling off. Use a wire rack for better air circulation and crispiness. Do not overcrowd the pan. For gluten-free, use gluten-free panko and tamari. For low-carb, use almond flour.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 chicken cutlet wit
- Calories: 380
- Sugar: 8
- Sodium: 650
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 32
- Fiber: 1
- Protein: 35
Keywords: chicken katsu, baked chicken, tonkatsu sauce, weeknight dinner, crispy chicken, japanese food, healthy dinner, 20 minute meals