Baked Chicken Katsu
Oven baked chicken katsu is wonderfully crunchy-crisp on the outside and tender and juicy on the inside.
Ingredients
- 4 chicken breasts
- ½ cup milk
- ½ cup flour
- ½ tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 eggs
- ½ tbsp soy sauce
- ½ tbsp neutral oil
- 1.5 cups panko breadcrumbs
- 1 tbsp oil
Instructions
- Preheat the oven to 400ºF (200ºC).
- Pound the chicken until it’s even and flat, around 1/2 inch thick, using a meat tenderizer or a rolling pin.
- Place the chicken in a large bowl or saucer with half cup milk. Season with a generous pinch of salt and make sure all the chicken pieces are mostly submerged in the milk bath. Set aside.
- Heat olive oil or butter in a pan or skillet and add breadcrumbs. Gently toast on low heat. Stir or toss frequently to make sure the breadcrumbs don’t burn.
- Set up the breading station:- Pour flour on a plate and mix in salt and garlic and powders- Whisk the eggs with oil and soy sauce in a shallow bowl- Pour the toasted panko onto another plate- Line an oven pan with parchment or foil and place a baking rack on top. The breading station should be in a line, starting with chicken, and then the flour, egg, panko, and ending with the baking pan.
- Bread the chicken by shaking off excess milk and then dust it in flour, coat it in the beaten egg mixture, gently press it into the panko crumbs, and then place it on the baking rack. When all the chicken has been breaded, you can sprinkle on leftover panko crumbs to fill in any bald patches.
- Place it in the oven and bake for 25 to 30 minutes straight through if you’re using a baking rack that props up the chicken.If not using a baking rack, bake for 12 to 15 minutes on one side and then flip the chicken cutlets over and bake for another 12 to 15 minutes. The best way to know for certain that the chicken is done is to use a thermometer. The chicken is safe when it reads 165ºF (74ºC).
- Serve immediately!
