This is 5 ingredients and 20 minutes easy chicken Katsu recipe. Chicken Katsu is a chicken version of the Japanese classic dish of Tonkatsu, pork cutlets. Katsu means deep-fried breaded food in Japanese. Other than Tonkatsu, we apply this style of cooking with beef, fish and vegetable. Chicken is a one of them. Deep-fried dishes sometime make me shrink from cooking. Especially when I imagine a process of cleaning a greasy kitchen after cooking. So thus, I made oven-baked version chicken Katsu! It’s happened to be healthier, quicker and super delicious. When I served this for the first time for my husband, he didn’t notice at all even I used only 1 1/2 tablespoon of olive oil!
Coating with mayonnaise
Classic recipe of Japanese cutlet coat with salt, flour and eggs at first, but mayonnaise is a great substitute to save time! It’s not only to make Katsu easier but also tenderize meat.
Panko bread crumbs
What’s the difference between Japanese Panko bread crumbs and regular bread crumbs is that Japanese one have bigger flakes. It’s made from only white bread without crust. If there is no Asian grocery stores around your place to get them, use 3-4 sliced white bread. Cut the crust off the sliced white bread and place in a food processor and process until coarse crumbs.
The next step is stirring Panko on a frying pan until golden brown. If you go with homemade Panko, add the oil after toasting for a few minutes to get them dry. Bread crumbs burn easily, so please pay attention throughout the step.
Chicken Katsu must be paired with Tonkatsu sauce. In Japan, it is also called bulldog sauce as you can see the logo mark on the package. If you make homemade version with accessible ingredients, mix 2 tbsp of Worcester sauce, ketchup, brown sugar and 2 tsp of soy sauce. It tastes very close to bulldog sauce. However, this sauce is far more delicious so I recommend you to buy it at an Asian grocery store or through Amazon.
This recipe is inspired by Japanese recipe on Cookpad.
Chicken Katsu with Tonkatsu sauce
- 350 g boneless skinless chicken breast
- 2 tbsp mayonnaise preferably Japanese Kewpie mayonnaise
- 2 cup Panko (Japanese breadcrumbs) Homemade recipe in the post above.
- 1 1/2 tbsp olive oil
- Tonkatsu sauce Homemade recipe in the post above.
- Diagonally cut the chicken into 2 cm (3/4 inch) thick slices.
- Evenly coat the sliced chicken with the mayonnaise and set aside.
- Place the panko and the oil in a large frying pan and stir frequently over medium heat until golden brown. Transfer the panko into a shallow plate.
- Press the chicken on the panko one by one to adhere firmly.
- Line a baking sheet on the oven rack and arrange the chicken.
- Bake at 220°C /425°F /gas mark 7 for about 20 minutes, until the chicken is cooked and crispy. It's unnecessary to preheat the oven.
- Drizzle the Tonkatsu sauce and enjoy!