Description
Indulge in this crispy, oven-baked chicken katsu—a healthier twist on a classic dish that’s easy to make and bursting with flavor!
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups panko breadcrumbs
- Salt and pepper to taste
- 1/2 cup ketchup
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey
Instructions
- Preheat your oven to 400°F (200°C) and spray a baking dish with nonstick cooking spray.
- Season the chicken breasts with salt and pepper.
- Set up your dredging station by placing flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third bowl.
- Dredge each chicken breast in flour, dip into the egg, and then coat thoroughly with panko breadcrumbs.
- Arrange the breaded chicken in the prepared baking dish and bake for 25-30 minutes until golden brown and crispy.
- In a small bowl, mix together ketchup, soy sauce, and honey. Adjust sweetness to taste.
- Serve the baked chicken katsu alongside rice or salad, drizzled with the tangy sauce.
Nutrition
- Serving Size: 1 chicken breast (150g)
- Calories: 370
- Sugar: 8g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 160mg
Keywords: For extra crunch, consider substituting panko with crushed cornflakes. Marinate the chicken for 30 minutes before breading for enhanced flavor. Let cooked chicken rest for a few minutes before slicing to retain juices.