Baked Chicken Katsu

Name: Baked Chicken Katsu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 Servings
Ingredients: 2 large chicken breasts; 1 large egg; 3 Tbsp gluten-free all-purpose flour; 1 cup gluten-free Panko or breadcrumbs**; ½ tsp sea salt; ¼ tsp black pepper; ¼ cup mayonnaise***; 1 tbsp soy sauce or liquid aminos; 1 tbsp honey or pure maple syrup; 1 Tbsp sriracha or more to taste

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 Servings
Calories
270 kcal
Course
Main Course
Cuisine
Japanese

Baked Chicken Katsu

Tyler Espinosa

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A healthier take on the classic Japanese dish, this Baked Chicken Katsu requires zero oil for cooking and is gluten-free. Amazing crispy, tender, juicy chicken!

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Ingredients

Servings

2 large chicken breasts cut into four filets*
1 large egg
3 Tbsp gluten-free all-purpose flour
1 cup gluten-free Panko or breadcrumbs**
½ tsp sea salt
¼ tsp black pepper

Sweet and Spicy Mayo:

¼ cup mayonnaise***
1 tbsp soy sauce or liquid aminos
1 tbsp honey or pure maple syrup
1 Tbsp sriracha or more to taste

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Instructions

Preheat the oven to 400 degrees F and lightly coat a large casserole dish or baking dish with cooking oil. As an alternative, you can line a baking sheet with parchment paper.
Slice the chicken breasts through the center to create four thinner cutlets from two boneless chicken breasts in order to get even thickness throughout the chicken filets. This is an important step, as it helps the chicken cook through evenly without becoming over-cooked and omits the need to tenderize the chicken with a meat tenderizer.
Crack the egg into a shallow bowl and whisk it until it is well-beaten. Transfer the breadcrumbs, flour, salt and pepper to a large plate and stir it around with a fork until everything is well-combined.
Dredge a chicken cutlet in the beaten egg mixture, then coat it liberally in the breadcrumb mixture, making sure to get both sides. Repeat for the rest of the chicken.
Transfer the breaded chicken cutlets to the prepared baking dish and bake for 12 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F and the outside is nice and crispy.
While the chicken is baking, stir together the ingredients for the sauce in a small bowl until creamy and well-combined.
Serve the baked chicken katsu with your choice of sides along with the spicy honey sriracha mayo.

Notes

*Slice each chicken breast through the middle, creating thinner cutlets. As an alternative, you can purchase breast filets, chicken tenders, or chicken cutlets which are already sliced thin.
**I use corn flake crumbs, which are gluten-free
***I use avocado oil mayonnaise, but pick your favorite mayo.
Store any leftover chicken katsu in an airtight container in the refrigerator for up to 5 days.