Juicy, tender and delicious chicken coated in crispy panko breadcrumbs. It’s as glorious as the original deep-fried version but without any of the guilt!
Coming from Asia, tonkatsu was one of the dishes that I had quite frequently growing up. It is a really popular Japanese dish that refers to a pork cutlet that’s been coated in panko and deep-fried till golden brown. You’ll normally find it in restaurants served on top of Japanese curry or smothered in tonkatsu sauce. Either way, it’s SO GOOD.
Now that I’m living by myself, I’m all about the minimal clean-up life. I tend to avoid deep-frying anything if I can… the grease that gets all over my stove and on the floor is just not worth it (to me). Besides, baking is also healthier which means less time in the gym! A win-win situation if you ask me. That said, this Crispy Baked Katsu is made with chicken instead of pork to make it that bit leaner. If you wish to use pork instead, just make sure the pork is thin so it will be cooked completely.
I know I know… but Chyuen, how do we retain the crunchiness if we don’t deep fry it?! WELL, we start by toasting the panko. Not only does it allow for an extra crispy texture (because toasting removes any moisture in the panko) that STAYS CRISPY for even longer, it also gives for a beautiful golden colour. This is really important because If you don’t use toasted panko before baking, then the panko will not get an even colour all over.
Trust me, this baked Chicken Katsu is as good (if not better) as the original deep-fried version. Serve it up with a light and refreshing coleslaw and you’ve got yourself a super yummy well-balanced meal. If you do make this recipe, don’t forget to tag me on Instagram (@Chyuens_)! I absolutely love looking through the photos of recipes you all have made x.
Juicy, tender and delicious chicken coated in crispy panko breadcrumbs. It’s as glorious as the original deep-fried version but without any of the guilt! Preheat the oven to 180°C. In a pan, heat up some oil over medium heat. Add in the panko, and let it toast for 5 minutes or so, stirring occasionally. Transfer into a large bowl and set aside until ready to use. Cut the chicken breast in half lengthwise, cover with parchment paper, and then pound to about 1cm thickness. I used a rolling pin to beat the bejesus out of it but you can use the bottom of a pan too. Season both sides of the chicken breast with salt and set aside. Now, prepare 2 different bowls - one with the flour and one with the egg. The bowls should be big enough for the chicken pieces to lay flat in. Using a toothpick or a skewer, pierce through the chicken breast (just so you won’t get sticky fingers) and dip it into the flour first, followed by the beaten egg and then panko (shake off excess after each ‘dipping’). After the breadcrumbs, lightly press both sides to ensure that they are evenly coated and adhered to the chicken. Pop your crumbed chicken pieces onto a baking sheet and bake for 10 minutes. Flip it over and cook for another 5-7 minutes or until cooked through. In the meantime, prepare your coleslaw and tonkatsu sauce. In a bowl, mix all the coleslaw ingredients until combined then pop it onto your serving plates. In another bowl, mix the ingredients for the katsu sauce and set aside. When the chicken is ready, gently lay it onto your serving plan (aside the coleslaw) and serve with the tonkatsu sauce. Crispy Baked Chicken Katsu
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