Juicy, tender, and crispy baked chicken katsu served with bright spring salad. In this recipe, chicken breast is coated in toasted panko and baked in the oven until golden brown. It makes a much healthier stand-in for greasy fried chicken. So simple and easy, you want to make this tonight!
Japanese food are typically pretty healthy, but we do have a love for deep fried food. If you are comfortable with deep frying, popular Japanese dishes like Chicken Katsu and Tonkatsu are easy to make at home. However, most people prefer eating these dishes at restaurants because of no body likes the mess and cleanup required after deep frying food.
If you can relate to this, then today’s recipe is for you. This crispy Baked Chicken Katsu recipe is super easy which makes it possible to make for weeknight dinner. Since the chicken is oven baked, it is a much healthier option and you can enjoy without any guilt.
Watch How To Make Baked Chicken Katsu
Juicy and tender crispy baked chicken katsu! Chicken breast is wrapped in a toasted panko crust and it tastes just like deep-fried chicken katsu!
Lighter and Healthier Baked Chicken Katsu
My mom is really good at deep frying. Her deep fried foods are always super crispy, and they never look or taste too oily. Although I enjoy deep fried foods and occasionally make these special treats for my family, I try to go for the healthier options whenever I can.
This Baked Chicken Katsu is a wonderful choice if you want to eat a healthier version of my Chicken Katsu recipe or if you prefer not to deep fry at home. The panko is first toasted, so the color of panko breaded chicken looks just like regular chicken katsu. I used organic chicken breast in my recipe so it turned out really juicy and flavorful. With the crispy crust, this Baked Chicken Katsu is very close to the deep-fried version.
Now if you want to substitute chicken with pork to make baked Tonkatsu, you need to make sure the pork is thin so it will be cooked completely.
I was really surprised how well this Baked Chicken Katsu turned out and best of all, my children loved it as well. The chicken is crunchy on the outside and tender on the inside. It makes a complete meal when served with a bright spring salad and a delicious tonkatsu sauce.
As a food blogger, I cook and eat all kinds of dishes throughout the day and week, and sometimes I have to keep testing (and eating!) until I’m satisfied with the result before I share them on Just One Cookbook. As much as I enjoy the work, I never have enough exercise to burn the extra calories I take in.
However, since I’ll be one year older this week on Halloween, I’ve committed myself to do more exercise so I can continue with what I love – to cook, eat, and share new recipes with you.
I just signed up for a gym membership for the first time in my life! I can’t give any more excuses as my personal trainer will kick my butt. I guess what I am trying to say is enjoy your food, but make sure you stay healthy!
Don’t want to miss a recipe? Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! And stay in touch on Facebook, Google+, Pinterest, and Instagram for all the latest updates. Thank you so much for reading, and till next time!
- 1 cup panko (Japanese breadcrumbs)
- 1 Tbsp extra virgin olive oil
- 1 lb boneless skinless chicken breast (1 lb = 454 g)
- salt (kosher or sea salt; use half if using table salt)
- Freshly ground black pepper
- ¼ cup all-purpose flour
- 1 large egg
- 1 Tbsp water
- Tonkatsu sauce (See Notes for homemade recipe)
Gather all the ingredients.
- Adjust an oven rack to the middle position and preheat the oven to 400F (200C). Line a rimmed baking sheet with parchment paper.
- Combine the panko and oil in a frying pan and toast over medium heat until golden brown. Transfer panko into a shallow dish and allow to cool.
- Butterfly and cut the chicken breast in half. Pound the chicken to equal thickness if necessary. Sprinkle salt and pepper on both sides of the chicken.
- In a shallow dish, add flour and in another shallow dish, whisk together the egg and water.
- Dredge each chicken piece in the flour to coat completely, pat off the excess flour. Then dip into the egg mixture and finally coat with the toasted panko. Press on the panko flakes to make sure they adhere to the chicken.
- Place the chicken pieces on the prepared baking sheet.
- Bake until the chicken is no longer pink inside, about 25-30 minutes. Serve with tonkatsu sauce.
Tonkatsu sauce: Homemade recipe, click here.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.
I agree about eating katsu and tonkatsu at restaurants – I leave most frying to the professionals. I found a baked chicken recipe once that I’ve been making ever since and it also uses panko…it’s really great and so nice to make healthier, lighter meals at home for everyday. I like how you toast the panko for more flavor and texture.
Hi Nami, sometimes I make this with pork fillet and it turns out good! Hey, I can hear your kids (yes, no?) saying いただきますat the end of the video 🙂
Hi Sandy! Baked tonkatsu is as good as chicken katsu!
And yes, the voices are from my son and daughter. 🙂
Yah. It was really cute!
Thank you Megumi! 🙂
You’re awesome – though you’re always moving about…looks perfectly done.
Hi Nami
Ooo…this baked version is much more healthier than the fried ones. And this I got to try it out. I need to say no more….having this with the Tonkatsu Sauce taste superb delicious!
I know what you mean about sitting at a computer and not getting any exercise. My life is changing too!
That last photo with the sauce pouring on has won my heart!
I love crunchy chicken. When it’s baked, it’s even better.
Happy Birthday Nami Chen! You are one year older and wiser.
Hi Dorothy! Thank you so much for your warm b-day wishes! xo 🙂
Your chicken looks mouthwatering, Nami! I love the panko coating!
Sounds so good!!! Healthy too!! Not pan or deep fried!!!
Good to know this alternative baked-version of chicken katsu! Much easier than deep-frying. 🙂
I like deep frying too because it is faster and sooo good. 🙂 But don’t get me wrong because I like to bake whenever I have the time. That chicken looks really good and I love the video.
Thanks for thinking of our health Nami! Hope your new gym routine is going well!
Thank you so much Vivi! So far so good! Meeting my trainer tomorrow again to learn new things. 😀 Thank you so much for asking!
I like that you pretoasted the panko crumbs before baking. I would have never thought of that! Makes it super crisp I can imagine.
Ohhhh, I love fake fried food 😉
I definitely should try this… light and tasty 🙂
健康は大切ですね。ジムでトレーナーを採用したことは幸いですがズンバを試したことがありますか。本当に面白いですよ。主にダンスですから体操していることを忘れます。とにかく健康的、美味しいチキンのレシピを是非試したいです。
I love the fact that this is baked rather than deep fried.
Oh Nami, this baked chicken katsu looks amazing! My hubby’s loves chicken katsu but I haven’t tried making it for him at home yet since I don’t always like to deep fry as well so this sounds perfect! Thanks so much for sharing and definitely pinning to make this for sure, my hubby will be so pleased – thanks again!
Hope you have a fantastic birthday on Thursday Nami and enjoy your special 🙂
I am so with you on the deep fry thing. I am so clumsy in the kitchen that it would be major health hazard to mix me with oil!
You chicken looks phenomenal!
Nami, that sounds a wonderful birthday present! Good for you, getting active and fit at the gym. Love the look of this crispy chicken and, like your kids, mine would adore this too. Wishing you a wonderful birthday week, full of fun surprises.
Nowadays without a helper , I try not to deep fry foods that often but I still like to eat deep fried foods, your bake version just come in the right time . Interesting to see you fry panko with oil. I am sure this is a great tip to get crispy baked chicken. Thanks for trying out. Ya I also started to go gym like you .
yum, just love it.
I’m actually feeling being slim just by reading your recipe Nami….hehehe
i love crispy chicken but i’m avoiding any deep fried method, i guess this recipe is really helpfull…
note: i bought the EVOO sprayer for this kind recipe almost a year ago and i guess i’m gonna use it now….
Great looking dish! Although I’ll do deep frying, I prefer not to very often for all the reasons you mentioned – health, mess, etc. This looks so good. Good luck at the gym!
Love panko bread crumbs… Quick chicken recipes are my favorite!
I love the method of oven “frying” and use it all the time for all sorts of things. The chicken looks wonderful and exactly like something I would make for dinner! I’m sure the tonkatsu sauce is perfect with it.
Love the plates, Nami! They look so pretty in the pictures. Aren’t they wonderful?
Thank you Valerie! I was going to send you the link with the picture, but you were fast! 🙂 So happy you noticed this post. It’s my favorite plate. You can tell I tried hard to put Chicken Katsu (a Japanese dish) on western plate. LOL!!! Thank you so much for letting me know the brand! xo
You’re very welcome! Your photography will do them justice, that’s for sure. I look forward to watching for them in future posts 🙂
Really like this baked version with panko. I enjoy occasional deep fried stuff and have only attempted a few times. Not afraid of it but not good at it. So this is perfect. Will have to try it. And good luck with the gym!
We love some deep fried food. Aren’t panko the best. Love how crispy it gets the food. This chicken looks lovely Nami, the picture pouring the sauce over is really well captured.
Early Birthday wishes..wow, Halloween birthday. Enjoy.
Asha, yeah I love food that’s deep fried with panko all my life! 😀 And thank you so much for the compliment on the photo and your kind b-day wishes. xoxo
This is the perfect recipe for me as I hate the idea of cleaning up the oil, etc. after deep frying. If I wanted to make tonkatsu, would I use the same method, but just replace the pork with chicken?
Hi Candice! Yes! But be sure to make the pork thinner (half inch or so). Hope you enjoy this recipe! 🙂
What a great post. I always shy away from making katsu because of the frying. I’ll have to try. 🙂
Happy Birthday (early), Nami, and way to go on signing up for a gym membership! Sounds like a healthy balance between cooking, eating, and taking care of yourself. xo I really like the idea of browned Panko crumbs in this… need to try this one out on the hubby. 😉
The crispness is impeccable what a delicious recipe 🙂
Cheers
Choc Chip Uru
im always looking for healthier alternatives as well – this looks delicious. I will make it sometime soon and update you 🙂 More workout = more cookies later 😛
Extraordinary idea! You know (I think I told you this…) I always try to “slim down” all the dishes I know (even my last pork recipe is the best example), but some are just impossible to tweak this way. I have always thought Chicken Katsu is one of them, but now I see I was wrong! Thank you for this wonderful idea and good luck with your gym!
Hi Nami — I am going to try to make this tonight. Thanks for your awesome recipes — your blog taught me how to cook after I graduated from college a year ago! 🙂 Love from Boston.
Hi Sylvana! Hope you enjoyed this recipe and I’m so glad to hear you like my recipes! 🙂 xoxo
Your tableware is beautiful and I loved the video!
Toasting the panko first?! What a wonderful idea! I prefer to bake dishes and always use panko because it’s still crispy when baked but I always want that perfect golden color. I am so trying this!
Ooh my friend from work and I were talking about chicken katsu the other day! I was fooled into thinking that your version was fried, not baked. You can barely tell! Thanks for sharing with us, Nami. I will definitely be giving this one a go in the next few weeks 🙂 All the best with the gym – I found that it was really hard to motivate myself the first few weeks but it DOES get a lot easier. Good luck! x
Look cooking with panko breadcrumbs. Great recipe!
I love your china, Nami. And happy birthday for Halloween and I think it’s great you’re heading to the gym with a personal trainer. I should be doing the same! Sadly, I’m finding the older I get the more time I need to spend exercising. I love the look of your chicken dish as everyone in my family would eat this and really enjoy it – fabulous that you don’t need to break out the deep fryer as well xx
Thank you so much for your birthday wishes Charlie! I completely agree with you about needing more exercise time. I used to lose weight by not eating, but now even I don’t eat, I don’t lose weight AT ALL. I need a trainer because it’s really my first time and I have no idea how to use all the machine or even how to exercise in general.. xD You look beautiful in the halloween costume at Lorraine’s. If I have your body, I won’t worry anything!! 😀
I have to try this! I love chicken katsu and tonkatsu, but I don’t love deep-frying at home and only do it about once a year. And I like the color the panko takes on after toasting. Good for you for signing up for the gym! I joined the YMCA last January and it’s changed my life. I’m 25 pounds lighter and best of all, I feel great. Blogging really isn’t so great for our waistlines sometimes. 🙂
Hi Shirley! Did you just say 25 lbs?! OMG I’d do anything to lose 25 lbs. My worry is that I won’t even lose that much even though I exercise… haha. Thanks so much for inspiration!
II made this recipe tonight and it was great. When I told my spouse that I was preparing chicken katsu, he looked at me in disbelief that he did not want me cooking the katsu in oil and making our home smelling “oily”.
I told him that it is cooked in the oven and the results were just amazing. Really crisp and with the katsu sauce, it was a winner. Thank you so much for sharing this recipe.
Hi Mae! You made it already!! YAY!!! I’m so happy you liked this recipe! No more deep fried katsu for you! Healthy and no more worry about oil smell in the house! 😀 Thank you so much for your feedback. I’m so glad! 🙂 xp
I don’t mind frying once in a great while, but on a weekly basis, it’s dishes like these that are very appealing for their ease of making and they are so much healthier. I love your recipe Nami! Thanks!
Looks beautiful Nami, even the simplest of dishes. These will be great for the kids!
Sometimes it’s so wonderful to enjoy a fried treat. I love fried foods too but do hate to fry. Once in a while I’ll give in and do it, I do like this alternative method . When I received your email and saw the chicken, I’ve been craving it since yesterday!
Gonna have to make some.
Nazneen
I love that this is oven baked. I am going to make this for my kids… they will love it. 🙂
I love this recipe, very healthy. I can not eat fried food, so this version is perfect for me-) Your videos looking very good Nami!
I loved the video!! So crisp and clean looking chicken. Mmmmmm……
Oh this is so easy! It doesn’t have any exotic Japanese ingredient and looks delicious too. Nami I loved your baked version. Lovely clicks!
Great alternative to bake rather than fry. Another plus of this recipe is that you be doing other things like helping your kids with homework for a good 25 minutes while they bake. Good luck with you new trainer at the gym. I bet you are going to find all kinds of muscles that you never knew you even had. LOL
This looks delicious and healthy!!! This is so something my family would love! I always have been intimidated by deep frying so this is perfect!
As always, they looks so easy to make! 🙂 Thank you Nami for sharing this recipe! Do you think this could also be done to pork? I don’t like deep frying so much any more..I will def try this next week! 😀 Don’t worry about aging, you look great! Advance happy birthday!
Yes, you can work with the pork, but make sure pork is less than 1/2 inch. Thank you very much for your warm b-day wishes! 🙂
This crunchy baked chicken looks absolutely delightful.
Love this healthier rendition of Tonkatsu Nami – I haven’t made this in a while, but I’m going to have to very soon!
Haha, being a food blogger isn`t easy for our bodies! I`m constantly trying to eat healthy if I can (outside of all that junk I`m baking…haha) and exercise as many times as I can during the week.
I LOVE this. It`s hassle free from the deep frying…AND I love that you toast the panko crumbs!
Although I love the idea of deep frying, I always choose the oven baked alternative for health purposes! The chicken would be perfect not only for me but also for my family too Nami!
That just makes me smile . Yum! These look delicious!
I love tonkatsu and this crispy baked chicken looks like a dish my family will enjoy. I just got back from my trip to SF and LA and it’s a good idea today to plan my menu again, so I headed straight to my blog subscriptions, yours being top of my list. Glad I found this recipe. Thanks for sharing, Nami. Hope all is well 🙂
This is looking really crispy and I love the fact that they are baked. Will try this.
Love the sound of this, something I’ve always wanted to try and make!
Everyone needs a staple baked chicken recipe and this looks just perfect for weeknights, Nami! Perfectly crispy and definitely delicious served with a sweet-salty sauce!
It looks to die for…And much healthier because it is baked.
Crispy baked chicken is a wonderful idea – I love serving that and crispy baked thin pork tenderloin slices with a big fat salad too – it really is the perfect family fare. Your oven baked chicken breasts looks incredibly crispy! Perfect done and perfectly delicious!
Love your presentation on that beautiful plate!
Thanks Nami for sharing 🙂 I love fuss-free cooking :p
I prefer to bake chicken too. In general it’s more common then deep frying in my little mountain village in Europe. 🙂
Looks mouthwatering good Nami
Happy belated birthday! This sure is a healthier version and I’m sure it tastes almost just as good. =)
This idea looks great!
I love deep fried food too, but after so many years of eating fried food outside, I start to concern about healthier and higher quality food. I love this baked idea, not only because it used so few oil, also you could choose higher quality meat/poultry than restaurant.
Your step by step instructions are clear and easy to follow. And now every recipe comes with a video! Can’t imagine how long does it take to work on every day!
Thanks Maggie! We’re trying to shoot a video also for every recipe in the future, BUT it takes so much time to shoot these days because of step by step photos AND video…not to mention edits. >_< But hope that readers are enjoying them and that they think both videos and step by steps are useful. 🙂
Looks like yoi perfectly crisped it up. Nice and healthy recipe.
How I missed this post? This recipe is fantastic, deep fried chicken is wonderful, but I’m always scare with the oil, but for me. So, having the same result but baked is wonderful…!!!
I don’t have a fryer so I’m always trying to make baked chicken…that tastes good. I’ve never thought to use panko crumbs. Definitely need to try because this chicken looks so crispy and delicious. 🙂
I’be been trying this for my girls yesterday, using panko, they really loved it. I usually used breadcrumbs which is very similar to panko.
There’s a really good sauce that goes well with this. The sauce is called Aurora sauce. It’s a popular sauce in Japan right now and many people really enjoy it. They also say that it goes well with anything but the other day I tried it with this chicken and it was amazing!!!! Unfortunately, I don’t know where my mom found this recipe… (It was on a japanese website.) The ingredients don’t sound all that great, but once you mix it all together, it is really good!
Ingredients:
Ketchup
Japanese Mayonnaise
Vinegar
Pepper
I also don’t know how much of each, but just experiment with it and try it some kind of meal.
Hi Megumi! Thank you so much for sharing, and I’ll definitely give it a try! 🙂 I’ve done ketchup and mayo (1:1) but haven’t added vinegar and pepper before. Thank you Megumi!
I know what is for dinner tonight!
I hope you enjoy Mary!
The family loved it!!!
Yay! So happy to hear that. Thank you for trying it out and I’m glad you enjoyed it. 🙂
Tried your recipe last night. It turned out good and my family loved it. My husband was surprised when he learnt that it was baked. Thanks for the great recipe.
Hi Shirley! I’m so happy to hear that your husband thought it was deep fried. 😉 That’s a great compliment! Thank you for trying this recipe and for your feedback!
ooooh yummy but what is that black thick sauce is it thick soy sauce or something? O_O
Hi Abdul! It’s called Tonkatsu Sauce. 🙂
https://www.justonecookbook.com/pantry/tonkatsu-sauce/
wow thanks ^^
Thank you, I was looking all over for a chicken katsu type of recipe that did not involve deep frying. This looks great, I may try it for dinner tonight! I like your site.
Hi Jeanna! Thank you for your kind words! I hope you enjoy(ed) this recipe. I really think this is pretty close to the deep fried version. 🙂
Yes, I made it for dinner and everyone really loved it! It turned out great!
Thanks so much for letting me know, Jeanna! 🙂
Can I replace with chicken thigh or drum? Do I need to remove the skin & bone? Your videos are a great help for newbies like me. Thanks.
Hi Ju! Sure, chicken thigh is a good option! Drumstick may take extra time to cook (especially with bone), so it may be better when it’s fried. I’ve never made it with drumsticks, but it’s bigger and longer time to cook. I’d recommend chicken thigh. Glad to hear the videos are helpful! 🙂
Nami! I love your recipes! Thank you for sharing…
Hi Aileen! Thanks so much for your kind words! 🙂
you forgot to include the recipe for the tonkatsu sauce
Hi Rico! Thank you for bringing it to my attention. Recipe is updated with the link for how to make tonkatsu sauce. 🙂
Thanks for the fast reply Nami. I love the taste of the concoction for tonkatsu sauce in the link you provided 🙂
Hi Nami,
I was just curious, I wonder why you used flour first instead of using breadcrumbs twice? I hope my question makes sense ;D. Here in Indonesia we’re so used to using breadcrumbs 2-3 times; first we dip it in egg wash, breadcrumbs, then egg again and breadcrumbs again until 2-3 times.
Hi Fenny! Well, that’s how we typically do in Japan. 🙂 We think flour is to prevent the flavor/umami from leaving the meat and to keep the panko layer stay on the food. If you don’t put flour, it’s easy to separate panko and meat.
So we do flour, egg, and panko in this order. Sometimes to make the fried food looks bigger, we do flour, egg, panko, egg, panko. 🙂
It’s the same reason we dust flour before dipping in tempura batter too. 🙂
Ahhh.. ok, interesting! Different countries have different cooking methods.
I see what you mean about fried food looks bigger! That’s why here in Indonesia, we dip it in panko/ breadcrumbs more than twice hahaha..
Looking forward to trying your method. Thanks, Nami! 😀
Yeah each country has their own way and reason for cooking technique based on their preference. 🙂 Hope you enjoy the recipe!
I love Tonkatsu or the chicken variety, but yes, the mess it makes…. not to mention you’ve to throw away your frying oil after…
Thanks for this recipe, I will give it a try tomorrow.
Hi Lawrence! I think and hope you love this recipe! A lot of people gave me feedback that it’s almost deep fried version. Hope you enjoy! 🙂
Hi I just baked this dish – hen I pohed the chicken with a fork I can see the juice come out! The chicken is really tasty 🙂 thanks for the recipe!
Sorry auto spelling mistake – I poked the chicken I meant
No problem! I’m on mobile a lot and sometimes it drives me crazy with auto spelling check! 🙂
Hi Lily! Glad to hear you enjoyed this recipe! Thanks so much for your feedback! 🙂
Hi Nami!
I’ve just done this crispy baked chicken and it turned out amazing. Thanks so much for this recipe!
It made our dinner unforgettable 🙂
xoxo
Hi Karolina! I’m so happy to hear you enjoyed this recipe! Thank you very much for your kind feedback! 🙂
mmm this sounds really yummy. Thanks for sharing this, looks simple to make as well.
Simon
Hi Nami, can I freeze the baked chicken? how do I reheat it to keep the crispyness for the chicken? thank you.
Hi Star! Yes we freeze them but when you reheat, use a toaster oven or oven and do not microwave. 🙂
Hi Nami, thank you for the reply. Do I need to first thaw in the fridge? for reheating in oven, whats the temp and for how long? thank you.
Hi Star! You can thaw in the fridge first or you can just pop in 400F oven and reheat for 20 mins or so.
This recipe is perfect! Made it for dinner and it was delicious! I’m adding this my list of go-to recipes. Thank you for sharing!
Hi Cherisse! I’m so happy to hear that you enjoyed this recipe. Thank you for your kind feedback! 🙂
Another winner. So easy and clean up is quick and easy. Chicken was moist and outside crispy. My whole family loved it paired with steamed green beans and fresh cherry tomatoes. I made the homemade sauce and we all loved it, but my husband and I opted for some Siracha and it was really good if you like a little kick. Thanks so much for sharing this recipe.
Hi Grace! So happy to hear you tried this recipe! He hee yeah Sriracha sauce sounds tempting too. 😀 Thank you for your kind feedback, Grace! xo
I made this for the first time last night for my boyfriend! I was really surprised by how well it turned out. I have a question, should I flip the chicken breasts half way while they bake? The top side of my chicken came out crispy, but the panko on the bottom of the chicken was soggy, any suggestions? I love your blog, I’ve also made nikujaga using the recipe from this website and it came out really well! Thank you for posting all of these lovely Japanese recipes!
Hi Lisa! I’m so happy to hear you enjoyed this recipe! Thank you for your feedback.
I don’t recommend flipping it because always the bottom side looks too flat to serve and I want to save the good looking side. However, I learned that using the (oven safe) wire rack helps to ventilate the bottom side. I usually don’t have the soggy problem (often if you leave out the chicken for a longer time before popping into the oven, the moisture comes out (while waiting for the oven etc). So I recommend pop in immediately after you coated with panko. Don’t leave out the chicken for a long time. It causes wet bottom. So you can do both trick, and it shouldn’t be soggy. 🙂
Going to try this next week. Made the spam onigirazu this week for lunch and it was super easy n tasty. This looks like it’ll make a great onigirazu for lunch too. Thanks for the recipes!
Hi Luke! I’m so happy to hear you liked the spam onigirazu! Yay! Yes, I have chicken katsu onigirazu recipe too! Fun, easy, and delicious! 😉
https://www.justonecookbook.com/chicken-katsu-onigirazu/
This is delicious! And healthy! Tastes great and I like browning the panko first.
Thank you Cleone! I’m so happy you liked it!!! Thank you for your kind feedback. 🙂
This is a awesome recipe. thanks for sharing this ours turned out great…
simon
I’m so glad to hear that! Thank you for your kind feedback, Simon! 🙂
Hi Nami, is it possible for me to bake a chicken katsu in a pan ? Coz i just make 1 portion. It will take more additional time if i bake in the oven
Hi Kenken! Sure you can deep fry or shallow fry (for one person, this is even easier). 🙂
Hi Nami, I love your blog so much.
Can I toast the panko in advance and keep in refrigerator?
Hi Jia-Huan! Thank you so much for following my blog! Yes, you can. Make sure to keep it in a airtight container to keep it fresh. 🙂
Hi Nami,
Thanks for the recipe! I made this today. I felt like the panko was a little hard so that it hurt a little to swallow. Any tips on how to make the panko just a little crisp and not hard?
Thank you!
What kind of panko did you use? Japanese panko is very flat and flaky (thin and flat), so I think yours could be different panko? I wouldn’t say the toasted panko is “hard” even they are golden brown…
Made this twice now within the first week of trying out the recipe! such a great way to cook and the chicken soaks the tonkatsu sauce so nicely (we just used the bulldog brand)
winner winner… chicken dinner.
Hi Deb! I’m so happy to hear you like this recipe! Thanks so much for making this recipe and for your kind feedback! 🙂
This is a great recipe. I love tonkatsu and katsudon but hate deep frying. I make a double batch of pork tenderloin and freeze for later use.
I love your recipes and videos.
I tried the tonkasu sauce. It’s probably my palete, but there’s a weird aftertaste. Maybe the ketchup?
Thanks and keep up the great videos and recipes!
Pattee
Hi Pattee! Thank you so much for your kind words. Hmm… could be additives in some of the sauce? Was the taste okay? Hope adjusting solved the problem…
Thank you for this beautiful recipe! We cannot get enough of it! Every one has been a success and this is no exception. Instead of panko breadcrumbs, we used cornflakes to make it extra crispy and gluten-free! Made it 2 times in one week already and I can’t wait to make it again! A perfect sheet pan meal for dinner!
Here it is: https://sprinkleofvanillasugar.wordpress.com/2017/09/23/30-minute-japanese-chicken-katsu-sheet-pan-gf-oil-free/
Hi Zoe and Mia! I’m so happy to hear you made GF free version with corn flakes! YUM!! I have GF recipe coming this month as well but instead of corn flakes it’s made out of rice. I will definitely try corn flake version as my kids will love the corn flavor crust. Thanks so much for your kind mention on your blog.
Thank you so much for this recipe!! I’ve been searching for a delicious, easy, baked crispy chicken recipe and none of them worked until yours last night. Everyone loved it! And the homemade tonkatsu sauce, too. I usually don’t care for the ones at restaurants because they’re too sweet, but yours was perfect! Excited to try your other recipes, too. Thanks again!
Hi CJ! Thank you for trying this recipe! I’m truly happy to hear you liked my recipe. Thank you for your kind feedback! Hope you find more recipes that you like on my site. 🙂
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I just cooked had this alongside some miso soup and I have to say it was one of the best home made meals I have ever had!
Hi Jordan! AWESOME! Great job making it! Thank you for trying my recipe and for your kind feedback. You made my day! 😀
Tried it and loved it. I toasted the Panko more cause I like it that way. Thank you. Baking is a much better option.
Hi Joyce! Yay! Thank you so much for writing your kind feedback! Yeah it’s mess free, and healthier! (But I can’t help… I love the deep fried taste and texture no matter I need to deep fry myself. :D)
I found an Italian recipe for baked chicken breasts that cuts a pocket in the thick part of the breast where you put in a baton of cheese (gouda or hard mozzarella) wrapped in a couple of slices ofprosciutto di parma, then crumb them with Saltines (whatever they are). I use the pan browned panko instead and the result is spectacular
Hi Angelo! So happy to use the pan-fried panko technique to create your Italian dish! In Japan, we have a version of chicken katsu filled with cheese too. I’ll share the recipe one day! Thank you so much for your feedback.
I made this and it came out wonderfully! It had that wonderful crisp as I cut it. My husband can be a picky eater but we enjoyed this dinner and are now adding it to the list of meals we rotate through.
Hi Jessica! Thank you so much for trying this recipe and I’m so glad to hear you and your husband enjoyed this recipe! Yay! Thanks for your kind feedback. 🙂
Thank you very much for this recipe I’ve cooked it a few times and it is amazing and healthy! My question is while you also have the recipe for salmon and pork, do you think it’ll work for beef katsu as well? Thanks again
Hi Kay! I’m glad to hear you enjoy this recipe and thanks for your kind feedback. Yes, you can use beef as well, but I think it’s slightly harder to control doneness. Use an instant-read thermometer may help to check the internal temperature. 🙂
Amazing! I love fried food, but it’s not that healthy no matter how healthy you try to make it. This was the perfect twist on traditionally fried Chicken Katsu. I added lemons on top when I baked them and they taste great!
Hi Shiann! Thank you so much for trying this recipe! I’m so happy you enjoyed it. Thanks for the kind feedback. 🙂
This was absolutely delicious! I followed the recipe to the letter, and I served thinly sliced cabbage, and steamed rice alongside. My husband and I greedily ate the whole thing!
Hi Meghan! Thank you so much for trying this recipe! I’m so glad to hear you and your husband enjoyed this recipe! Thank you for your kind feedback. 🙂
Thank you for this recipe! My husband loves Katsu (mostly Tonkatsu though), but wants to watch his diet a bit – no more Ham Katsu (T-T) . At first he said, it’s not really Katsu, if it’s baked and he was really skeptical. Then he tried it and really liked it! He was happy he could eat his Katsu Curry 🙂
Today I try making an “italian” version with dried herbs and garlic powder in the crust. I’ll serve it with stewed zucchini, eggplant and tomato.
Thank you again for all the great recipes!
Hi Miya! Hahaha! I’m glad he came around and liked the baked version! And I love the Italian version. I also make a similar crust with garlic powder, herbs, and grated cheese in it too. I’d serve it with stewed vegetables like yours next time! Thank you so much for your kind feedback!
Nami-san –
We batch cook in our house so can I simply double or triple the ingredients evenly?
Hi Rob! Yes, you’re correct. 🙂 (Sorry about my late response. I was traveling…)
Nami – – Thank you! While waiting for your reply, I just decided to give it a try, in batch. Other than keeping the oil to panko ratio straight, I just had to make sure I had enough flour (to dredge) and egg (to cover). Have since made it twice and my kids (who happen to be half-Japanese) love it!!!!! They even take it for lunch in their bento. My wife is thrilled that not only are the kids (and us) eating healthier but the clean-up is a whole lot easier; no grease splatters, no frying pans to scrub, and no oil to have to dispose of. Thanks again. – Rob
Hi Rob! I’m so happy to hear your whole family enjoyed it! Thank you so much for your kind feedback. 🙂
Hi Nami-san, thanks for the wonderful sharing.
May I know can we bake the chicken in batch, and then keep in freezer when it has cooled down? Do we need to wrap each baked chicken and keep in freezer bag?
Thank you.
Hi Wan! What I do is to bake the chicken. Let cool, and wrap two pieces (I have 2 kids who bring bento) in aluminum foil. Then put aluminum wrapped katsu in a ziploc bag. When I make bento (or ready to eat), I take out, unwrap the foil and go straight into the oven to reheat. 🙂
thank you Nami !!
Hi Nami, can we do this in batch and keep in freezer? Should I bake first then keep?
Hi Wan! Yes, that’s what I would recommend. 🙂 Reheat in the oven or oven toaster when you are ready to eat. 🙂
Just made this last night. Got rave reviews. Toasting the panko did the trick
Hi Rachel! I’m so happy to hear you enjoyed this recipe! Thank you for trying it and for your kind feedback. 🙂