Baked Chicken Katsu
This easy oven-baked chicken katsu recipe is a healthier alternative to the original deep-fry method for Japanese katsu. Thankfully, you still get that juicy, tender meat inside and crispy outside.
Deep-fry vs Oven-baked Katsu
At first, I was worried that oven-baked chicken katsu wouldn’t be as juicy as deep-fried chicken katsu. Normally, chicken katsu is prepared with chicken cutlets coated and breaded with all-purpose flour, egg, and panko that are then deep-fried in oil. However, I was pleasantly surprised and found them to be pretty similar. The meat was tender, juicy, and not dry at all. I have a suggested bake time in the recipe, but you may have to play around with this a tiny bit as each oven is different.
This oven-baked version is healthier, not greasy, and doesn’t require copious amounts of oil to be discarded at the end for a deep-fry. When deep-frying, you also have to stand by the stove for most of the time. However, with this oven-baked katsu, there is less monitoring required once the chicken is in the oven.
Panko is Japanese-style bread crumbs. The crumbs are large, extra crispy and create a thicker crust than would your regular breadcrumbs. While not necessary, I like to toast the panko crumbs in a pan with some extra virgin olive oil before using them to bread the chicken cutlets. It makes them crispier and also gives the katsu a more golden brown, deep-fried look. The panko crumbs would otherwise keep their pale color through the bake time.
What to serve with chicken katsu
I like to eat my chicken katsu with a fresh salad. I usually prepare some shredded red cabbage dressed with fresh lemon juice. It is also popular to use a mayonnaise-based dressing for the salad. Growing up, I always used this tonkatsu sauce and still find it to be the best so far. Tonkatsu sauce is sweet, savory and tangy. Some restaurants also give you a mortar and pestle to crush sesame seeds for your katsu sauce. It adds a delicious and nutty flavor to the sauce.
I also like to prepare additional portions to later eat together with some Japanese curry. You could store any extra chicken katsu in an airtight container for up to 3 days in the refrigerator. It is always crispiest when made fresh, but it’s still delicious.
Pairs well with:
Mise en place
If you make this Oven-baked Chicken Katsu I would love to hear your thoughts! Feel free to leave a comment and/or recipe rating at the bottom of this page. And if you have a photo of your food, be sure to tag me on Instagram!
Oven-baked Chicken Katsu
- 2 cup panko
- 2 tbsp extra virgin olive oil (EVOO)
- 2 chicken cutlets, with even thickness
- ¾ cup all-purpose flour
- 1 egg, whisked
- Preheat the oven to 400°F.
- Toast the panko crumbs with the EVOO over medium heat on a large skillet for about 5 minutes or until they are golden brown. Stir often to prevent the crumbs from burning. Set them aside to cool in a shallow dish.
- Place the flour in another shallow dish, and the lightly whisked egg in a large bowl.
- Lightly season both sides of the chicken cutlets with salt and pepper.
- Coat the chicken with an even layer of flour, dusting off any excess. Proceed to dip the chicken in the eggs, and then the toasted panko crumbs. Make sure that the chicken is well-coated in each step.
- Place the breaded chicken on a baking tray lined with parchment paper.
- Bake the chicken in the oven for about 25 minutes or until the inner temperature registers 165°F. Let it cool on a drying rack so that the crispy outside does not get soggy.
- Slice the chicken katsu into 1" slices. Serve with katsu dipping sauce, white rice, and a fresh salad.