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!
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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.