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Baked Chicken Katsu

Crispy baked chicken cutlets served with a sweet-savory tonkatsu-style sauce.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Servings: 4 servings

Ingredients

  • 3 tablespoons ketchup
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon molasses
  • 1 teaspoon low-sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon fresh ginger, peeled and grated
  • 2 boneless skinless chicken breasts (8 oz each) or 4 chicken cutlets
  • kosher salt to taste
  • black pepper to taste
  • 1 teaspoon garlic powder divided
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 tablespoon water
  • 1 1/2 cups panko bread crumbs
  • cooking spray for baking
  • steamed rice for serving
  • finely shredded cabbage for serving
  • green onions for serving

Instructions

  • Make the sauce: in a small bowl whisk together ketchup, Worcestershire sauce, molasses, soy sauce, 1/2 teaspoon garlic powder, and grated ginger; cover and refrigerate until serving.
  • Preheat the oven to 425°F (215°C). Place an oven-safe wire rack on a rimmed baking sheet and lightly spray the rack with nonstick spray.
  • Prepare the chicken: trim any fat from the chicken breasts and slice each breast crosswise to make 4 cutlets if not already cut; place a cutlet between plastic wrap and pound to 1/4–1/2 inch thickness.
  • Season both sides of each cutlet with kosher salt and black pepper (about 1/2 teaspoon salt and 1/2 teaspoon pepper per cutlet total, as desired).
  • Set up breading stations: in one shallow dish combine the all-purpose flour, 1/2 teaspoon salt, and the remaining 1 teaspoon garlic powder; in a second dish whisk the eggs with 1 tablespoon water and 1/2 teaspoon salt; place the panko in a third dish.
  • Bread the chicken: dredge each cutlet in flour and shake off excess, dip into the egg mixture, then press into panko to coat evenly; transfer to the prepared rack and repeat with remaining cutlets.
  • Spray the breaded cutlets generously with cooking spray so the panko glistens, then bake on the rack for 15–18 minutes until golden and an instant-read thermometer reads 165°F (74°C).
  • Slice the cooked cutlets into thick pieces and serve over steamed rice with the sauce, shredded cabbage, and green onions alongside.

Equipment

  • rimmed baking sheet
  • oven-safe wire rack
  • three shallow dishes or bowls
  • meat mallet or rolling pin
  • small bowl
  • whisk or fork
  • measuring spoons and cups
  • instant-read thermometer

Notes

  • Store leftover tonkatsu sauce in an airtight container in the refrigerator for up to 7 days.
  • For best crispness, serve chicken katsu immediately after baking.
  • Leftover chicken can be refrigerated for up to 3 days.
  • Reheat leftover cutlets under a broiler or in a dry skillet to restore crispness.
  • Do not microwave leftovers as the breading will become soggy.
  • Use panko breadcrumbs for the lightest, crispiest coating.