5 from 1 vote
Baked Chicken Katsu
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

This is comfort food lightened up! The chicken is crispy and light but juicy and satisfying at the same time. Plus, you do not need to deal with messy frying! 

Course: GF-option, Main Course
Cuisine: Japanese
Servings: 2 Servings
Author: hungryris
  • 3/4 lbs skinless, boneless chicken tender
  • 1 tbsp sake
  • 1 tbsp mayonnaise
  • 2.5 oz Japanese breadcrumbs (panko)
For serving
  • 3 tbsp tonkatsu sauce See notes below
  1. Preheat the oven to 450 degrees F or 230 degrees C. 

  2. Butterfly the chicken tender and pound out the butterflied chicken with a meat mallet to ¼-inch thickness. 

  3. Season with salt, pepper and sake on both sides. Set aside. 

  4. Lay panko in a large skillet over low-medium heat to toast them until golden brown. Stir frequently. About 5 minutes. Pour the toasted panko in a shallow dish. 

  5. Coat the both sides of chicken with mayonnaise. 

  6. Press the chicken into the toasted panko to evenly coat the both sides with the breading.

  7. Stack a cooking rack on a sheet pan. This will help make the chicken extra crispy. 

  8. Bake the chicken in the preheated oven for about 20 minutes until the chicken is golden brown and cooked through. 

  9. Cool down the chicken on a rack for 5 to 10 minutes. Serve the chicken with tonkatsu sauce on a side. 

Recipe Notes