Quick and easy chicken katsu recipe in oven: perfect for busy weeknights and lazy weekends

Craving that golden-brown, crispy chicken katsu without the hassle of deep-frying? Our oven-baked chicken katsu recipe is here to save the day! This easy-to-follow guide will walk you through each step, ensuring you end up with a restaurant-quality dish right in the comfort of your own kitchen.

Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken breast
• 1/4 cup soy sauce
• 2 tablespoons sake (Japanese rice wine)
• 1 tablespoon mirin (sweet Japanese cooking wine)
• 1 teaspoon sugar
• 1/2 teaspoon grated ginger
• 1/2 teaspoon grated garlic
• 2 tablespoons cornstarch
• 2 tablespoons flour

For the Panko Crumbs:

• 2 cups panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

#1. Prepare the Chicken Marinade

• In a large bowl, whisk together the soy sauce, sake, mirin, sugar, ginger, and garlic.
• Add the chicken breasts to the marinade, cover with plastic wrap, and refrigerate for at least 30 minutes, or up to overnight.

#2. Preheat the Oven

• Preheat your oven to 400°F (200°C).

#3. Create the Panko Crumb Mixture

• In a shallow dish, combine the panko breadcrumbs, Parmesan cheese, salt, and pepper.

#4. Coat the Chicken

• Remove the chicken from the marinade and discard the marinade.
• Dredge the chicken breasts in the cornstarch, then in the flour.
• Finally, generously coat the chicken in the panko crumb mixture, pressing firmly to adhere.

#5. Bake the Chicken

• Place the chicken breasts on a wire rack set over a baking sheet.
• Bake for 20-25 minutes, or until the chicken is cooked through and the panko crumbs are golden brown.

#6. Rest the Chicken

• Remove the chicken from the oven and let it rest for 5-10 minutes before slicing and serving.

#7. Serve and Enjoy

• Slice the chicken katsu into thin strips and serve with your favorite dipping sauce.

Tips for a Perfect Chicken Katsu

• Use boneless, skinless chicken breast: This will ensure the chicken cooks evenly and becomes tender.
• Marinate the chicken: Marinating the chicken in a flavorful sauce not only enhances its taste but also tenderizes it.
• Double-coat the chicken: Coating the chicken in cornstarch and flour before the panko crumbs creates a crispy and flavorful crust.
• Use a wire rack: Baking the chicken on a wire rack allows air to circulate, resulting in an evenly cooked and crispy exterior.
• Don’t overcrowd the baking sheet: If the chicken breasts are too close together, they won’t brown properly.

What to Serve with Chicken Katsu

• Japanese curry: A classic pairing that adds a rich and savory flavor.
• Tonkatsu sauce: A sweet and tangy dipping sauce made with Worcestershire sauce, soy sauce, and sugar.
• Cabbage salad: A refreshing and crunchy side dish made with shredded cabbage, carrots, and a simple dressing.
• Rice: A staple side dish that complements the crispy chicken.

Conclusion: Indulge in Crispy Chicken Katsu, Made with Oven-Baked Delight

This oven-baked chicken katsu recipe is a testament to the fact that you don’t need a deep fryer to enjoy this Japanese delicacy. With its crispy exterior, juicy interior, and flavorful marinade, this dish will satisfy your cravings and impress your family and friends alike. So, gather your ingredients and embark on a culinary adventure that will leave you with a mouthwatering chicken katsu experience.

FAQ

1. Can I use chicken thighs instead of chicken breast?
Yes, you can. Chicken thighs have a slightly more tender texture, but the cooking time may vary.

2. How do I make my own tonkatsu sauce?
In a saucepan, combine 1/2 cup Worcestershire sauce, 1/4 cup soy sauce, 1/4 cup ketchup, 1/4 cup sugar, and 1 tablespoon mirin. Bring to a boil, then reduce heat and simmer for 5 minutes, or until thickened.

3. What is the best way to store leftover chicken katsu?
Store leftover chicken katsu in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a wire rack set over a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until warmed through.