Best 3 Baked Chicken Katsu Recipes
Chicken katsu is a popular Japanese dish consisting of a crispy, golden-brown fried chicken cutlet served with a savory katsu sauce. Originating in the early 20th century, it has become a beloved dish in Japan and is now enjoyed worldwide. This article presents a collection of baked chicken katsu recipes that offer a healthier alternative to the traditional deep-fried version.
These recipes utilize various cooking techniques to achieve a crispy exterior and tender, juicy chicken inside. Some recipes employ a coating of panko breadcrumbs, while others use a combination of flour, eggs, and panko for a more traditional texture. Additionally, they provide options for both air frying and oven baking, catering to different preferences and kitchen equipment.
The recipes also include instructions for making a homemade katsu sauce, a key component of the dish. This sauce is typically made with a base of Worcestershire sauce, soy sauce, honey, and mirin, creating a sweet, tangy, and savory flavor that perfectly complements the chicken.
Whether you're a seasoned home cook or just starting, these baked chicken katsu recipes offer a delicious and healthier way to enjoy this classic Japanese dish. With variations to suit different tastes and cooking methods, there's a recipe here for everyone to try and savor the delightful flavors of chicken katsu.
CHICKEN KATSU
This is my family recipe for Chicken Katsu - Japanese style fried chicken. Can also be used to make Tonkatsu, just use pork cutlets instead of chicken. Serve with white rice and tonkatsu sauce.
Provided by sakuraiiko
Categories World Cuisine Recipes Asian Japanese
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
- Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 22.2 g, Cholesterol 118.4 mg, Fat 11.4 g, Fiber 0.1 g, Protein 31.2 g, SaturatedFat 2.4 g, Sodium 250.7 mg, Sugar 0.1 g
BAKED CHICKEN KATSU
Japanese breaded crispy chicken that you would find in Hawaiian restaurants. Great healthy take out alternative. Please note the nutrition facts for this recipe are not accurate.
Provided by KrazeeGirl
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- CHICKEN:.
- Pound thin each chicken cutlet.
- Salt and pepper both sides.
- Place panko bread crumbs in a dry pan and toast until golden brown. (Toast enough to cover the cutlets.).
- Add only enough olive oil to bread crumbs so that they start to stick together.
- Prepare beaten eggs in one pan, and flour in another pan for dredging.
- Coat the chicken in flour, then the egg, then finally coat completely in toasted bread crumbs.
- Spray a grill pan or regular baking sheet with oil. Bake at 400 degrees for 25 minutes.
- SAUCE:.
- Combine worcestershire sauce, ketchup, sugar, soy sauce, paprika, white pepper, and garlic powder in a pot and bring to boil for a few minutes, then let cool.
- If a thicker sauce is desired you can combine 1/4 cup of cold water with approximately 2 teaspoons of cornstarch and add it to the boiling pot.
- Serve the chicken with the katsu sauce and enjoy!
CHICKEN KATSU
With a light, crispy exterior and moist interior, Japanese katsu is comfort food at its best. Traditionally made with pork, it's great with chicken, too. The panko-coated fried cutlets are typically accompanied by finely sliced cabbage and tangy, sweet and salty katsu sauce. However, they are also served over rice (katsu don), with curry (katsu curry), and in a sandwich (katsu sando). For the crunchiest katsu, don't be tempted to substitute regular breadcrumbs for the classic panko. And make sure to maintain the oil temperature as the cutlets cook.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the katsu sauce: Stir together the ketchup, Worcestershire and soy sauce in a small bowl. Set aside.
- For the chicken: Set a wire rack in a baking sheet or line a large plate with a paper towel and set aside. Place the flour, eggs and panko into 3 separate large shallow bowls. Stir together 1 teaspoon salt and 1 teaspoon pepper in a small bowl and then sprinkle the mixture on both sides of the cutlets. Working with 1 cutlet at a time, dredge it in the flour, dip it into the eggs, and then coat it with the panko, gently pressing both sides into the panko to make sure it adheres well. Transfer the cutlet to a plate and repeat with the remaining cutlets.
- Heat the oil in a large skillet over high heat until it reaches about 350 degrees F on a deep-fry thermometer. (To test for readiness, sprinkle a few pieces of panko into the oil. It should bubble vigorously.)
- Working with 2 cutlets at a time to prevent crowding, cook the chicken until golden brown on both sides, about 3 minutes per side. Transfer to the prepared wire rack or plate, season with salt and let rest for 2 minutes. Meanwhile, repeat with the remaining 2 cutlets. (See Cook's Note.)
- Slice each cutlet crosswise into 1/2-inch strips, lay on a bed of sliced cabbage and serve with the katsu sauce, rice and a lemon wedge.
Tips:
- Use a meat mallet to tenderize the chicken breasts. This will help them cook evenly and prevent them from becoming dry.
- Dredge the chicken in flour, then eggs, then panko breadcrumbs. This will help the chicken achieve a crispy, golden-brown crust.
- Bake the chicken at a high temperature (400 degrees Fahrenheit) for 10-12 minutes per side. This will help the chicken cook through without drying out.
- Serve the chicken with your favorite dipping sauce. Some popular options include tonkatsu sauce, Japanese mayonnaise, or soy sauce.
Conclusion:
Baked chicken katsu is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is crispy on the outside and juicy on the inside, and it can be served with a variety of dipping sauces. With a few simple tips, you can make baked chicken katsu that is just as good as what you would get at a Japanese restaurant.
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