Oven-Baked Crispy Chicken Katsu
Experience the delightful crispiness of traditional Japanese chicken katsu with a healthier twist. This oven-baked version promises the same savory aroma and delicious crunchiness you love, perfectly paired with a tangy homemade katsu sauce. Easy to prepare, it's a wonderful alternative to your regular takeout, bringing a piece of Hawaiian food culture to your kitchen.
4
Servings
N/A
Calories
14
Ingredients
Ingredients
chicken cutlet
1 lb (pounded thin)
panko breadcrumbs
1-2 cups (toasted until golden)
olive oil
as needed (to mix with breadcrumbs)
flour
as needed (for dredging)
eggs
2 (beaten)
salt
to taste (seasoning)
pepper
to taste (seasoning)
Worcestershire sauce
1/4 cup
ketchup
1/2 cup
sugar
1/2 cup
soy sauce
2 tablespoons
paprika
1/8 teaspoon
white pepper
1/8 teaspoon
garlic powder
1/8 teaspoon
Instructions
1
Preheat your oven to 400°F (200°C).
2
Pound the chicken cutlets until they are thin and even. Season both sides generously with salt and pepper.
3
In a dry pan, toast the panko breadcrumbs over medium heat until they achieve a golden brown color. Remove from heat and mix with a slight drizzle of olive oil to help them adhere to the chicken.
4
Prepare a dredging station with three separate bowls: one with flour, one with beaten eggs, and another with the toasted breadcrumbs.
5
Coat each chicken cutlet in flour, making sure to shake off any excess. Dip into the beaten eggs, then press into the breadcrumb mixture, ensuring an even and complete coating.
6
Place the breaded cutlets on a lightly oiled baking sheet or grill pan. Spray or brush a little oil on top of the cutlets for extra crispiness.
7
Bake in the preheated oven for approximately 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy.
8
Meanwhile, in a small saucepan, combine Worcestershire sauce, ketchup, sugar, soy sauce, paprika, white pepper, and garlic powder. Bring the mix to a boil over medium heat, stirring to dissolve the sugar, then reduce the heat and simmer for about 3-5 minutes.
9
If a thicker sauce is desired, mix 1/4 cup of cold water with approximately 2 teaspoons of cornstarch, then stir into the simmering sauce. Continue cooking until thickened.
10
Remove chicken from the oven and let it rest for a few minutes. Slice and serve the baked chicken katsu with the prepared sauce on the side. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Oven-Baked Crispy Chicken Katsu?
It is a healthier version of traditional Japanese chicken katsu that is baked in the oven to achieve a savory aroma and delicious crunch without deep-frying.
Is this recipe a healthier alternative to traditional katsu?
Yes, by baking the chicken and using a small amount of olive oil instead of deep-frying, it reduces the overall fat content while maintaining crispiness.
What oven temperature is required for this recipe?
The oven should be preheated to 400 degrees Fahrenheit or 200 degrees Celsius.
Why should I pound the chicken cutlets?
Pounding the chicken cutlets ensures they are thin and even, which allows them to cook quickly and uniformly in the oven.
How should the chicken be seasoned?
Both sides of the chicken cutlets should be seasoned generously with salt and pepper before dredging.
Why is it important to toast the panko breadcrumbs beforehand?
Since the chicken is baked rather than fried, pre-toasting the panko ensures the coating achieves a beautiful golden brown color and a crispy texture.
How do I toast the panko breadcrumbs?
Toast them in a dry pan over medium heat until they are golden brown, then mix with a slight drizzle of olive oil.
What bowls are needed for the dredging station?
You need three separate bowls: one for flour, one for beaten eggs, and one for the toasted panko breadcrumbs.
What is the correct order for coating the chicken?
First coat the chicken in flour, then dip it into the beaten eggs, and finally press it into the breadcrumb mixture.
How do I ensure the breadcrumbs stick to the chicken?
Shaking off excess flour and using a beaten egg wash helps the panko breadcrumbs adhere evenly to the chicken cutlets.
Can I use a different type of oil for the breadcrumbs?
Yes, while the recipe calls for olive oil, any neutral cooking oil or a light spray can be used to help the breadcrumbs adhere and crisp up.
Where should I place the chicken for baking?
Place the breaded cutlets on a lightly oiled baking sheet or a grill pan for the best results.
How can I make the topping extra crispy?
Spray or brush a little extra oil on top of the breaded cutlets before placing them in the oven.
How long does the chicken need to bake?
The chicken typically takes approximately 20 to 25 minutes to cook through.
How do I know when the chicken is finished cooking?
The chicken is done when it is cooked through and the outer coating is golden and crispy.
What ingredients are used for the homemade katsu sauce?
The sauce includes Worcestershire sauce, ketchup, sugar, soy sauce, paprika, white pepper, and garlic powder.
How do I prepare the katsu sauce?
Combine the ingredients in a small saucepan, bring to a boil over medium heat while stirring, and then simmer.
How long should the sauce simmer?
The sauce should simmer for about 3 to 5 minutes to allow the flavors to meld and the sugar to dissolve.
How do I thicken the katsu sauce if it is too thin?
Mix 2 teaspoons of cornstarch with 1/4 cup of cold water and stir it into the simmering sauce until it reaches your desired thickness.
What is the ratio for the cornstarch slurry?
The recipe suggests 1/4 cup of cold water mixed with approximately 2 teaspoons of cornstarch.
Should I let the chicken rest after baking?
Yes, letting the chicken rest for a few minutes after removing it from the oven helps keep it juicy before slicing.
How should the chicken katsu be served?
Slice the baked chicken into strips and serve it with the prepared katsu sauce on the side.
What category of meat does this recipe use?
This recipe is categorized under Chicken Breast dishes.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What provides the savory aroma in this dish?
The combination of the toasted panko and the spiced homemade sauce provides the signature savory aroma.
Can I use garlic powder in the sauce?
Yes, the recipe specifically includes 1/8 teaspoon of garlic powder to season the katsu sauce.
Is there sugar in the katsu sauce?
Yes, 1/2 cup of sugar is used to provide the traditional sweet and tangy flavor profile of katsu sauce.
What kind of breadcrumbs are best for this recipe?
Panko breadcrumbs are recommended because their light, airy texture creates the most authentic and crispy katsu coating.
Can I use this recipe for meal prep?
Yes, the baked chicken and sauce can be prepared and stored for a convenient and healthy meal alternative to takeout.
What cultural influence does this recipe have?
This recipe draws from Japanese cuisine and Hawaiian food culture, where chicken katsu is a popular staple.