Mains - non veg
Baked Chicken Katsu
1 hourtotal time
1Â¼ cups panko (Japanese breadcrumbs)
1 Tbsp neutral oil
2 boneless, skinless chicken breasts (1 lb, 454 g) 1 454
Diamond Crystal kosher salt
freshly ground black pepper
Â¼ cup all-purpose flour (plain flour)
1 large egg (50 g each w/o shell) (you may need another egg)
Â½ Tbsp neutral oil
tonkatsu sauce (or make Homemade Tonkatsu Sauce)
Gather all the ingredients. Adjust an oven rack to the middle position and preheat the oven to 400ÂºF (200ÂºC). For a convection oven, reduce the cooking temperature by 25ÂºF (15ÂºC). Line a rimmed baking sheet with parchment paper.
To Toast the Panko
Combine 1Â¼ cups panko (Japanese breadcrumbs) and 1 Tbsp neutral oil in a frying pan.
Toast the panko over medium heat, stirring frequently, until golden brown.
Transfer the toasted panko into a shallow dish and allow to cool.
To Butterfly the Chicken
Weâll butterfly 2 boneless, skinless chicken breasts using the Japanese cutting technique called Kannon biraki (è¦³é³éã). With a sharp knife, score the chicken breast lengthwise along the top center line, cutting about halfway through the thickness of the breast; do not cut completely through.
Then, turn the knife parallel to the cutting board and slice the chicken breast from the center toward the left side (or the right side, if youâre left-handed) to make it evenly thin. Stop before you cut all the way through the edge; then, open it like a book. Imagine weâre creating a French door here.
Rotate the breast 180 degrees and butterfly the second side in the same manner from the center toward the left (if you hold the knife in your right hand), creating another âdoor.â
Cut the butterflied breast in half down the center. Now you have two pieces. Butterfly the remaining chicken breast in the same manner. Then, using a meat mallet or rolling pin, pound the chicken cutlets to an even thickness, about Â¼âÂ½ inch (6 mm to 1.3 cm).
Season both sides of the chicken cutlets with Diamond Crystal kosher salt and freshly ground black pepper.
To Bread and Bake the Chicken
In a shallow dish, whisk together 1 large egg (50 g each w/o shell) and Â½ Tbsp neutral oil. Place Â¼ cup all-purpose flour (plain flour) in another shallow dish. Line up these two dishes along with the dish of toasted panko to prepare for breading the chicken. Tip: By adding oil, the meat and breading wonât detach from each other while cooking and the juice and flavor from the meat will not escape easily.
First, dredge each chicken piece in the flour and shake off any excess. Next, dip the floured chicken piece into the egg mixture and coat well on both sides.
Finally, coat the chicken with the toasted panko, pressing firmly to ensure the panko adheres to the chicken. Set aside. Repeat this process with the remaining chicken cutlets.
Put the breaded chicken pieces on a wire rack placed over the rimmed baking sheet. Bake at 400ÂºF (200ÂºC) for about 25â30 minutes.
When the internal temperature of the chicken reaches 165ÂºF (74ÂºC), itâs done cooking. Remove from the oven and cut into Â¾-inch (2 cm) slices.
Serve with a shredded cabbage salad (I use this cabbage slicer), tomato wedges, and cucumber slices, along with myÂ Japanese Sesame Dressing or your favorite salad dressing. Drizzle tonkatsu sauce over the Chicken Katsu to enjoy!
You can keep the leftovers in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month. To reheat, bake at 350ÂºF (180ÂºC) for 15â20 minutes for baked katsu that was thawed in the refrigerator overnight, or for 30 minutes if heating directly from frozen. Check that the inside is warm before serving.
1 hourtotal time