Baked Chicken Katsu with Pineapple Katsu Sauce
User Reviews
5
-
Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Calories
437 kcal
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Course
Dinner
Baked Chicken Katsu with Pineapple Katsu Sauce
Description
Baked Chicken Katsu with Pineapple Katsu Sauce is a variation of the classic Japanese fried chicken cutlet, achieved here by baking to reduce oil use while maintaining a crisp exterior. Chicken breasts are sliced thinly by butterflying, then breaded carefully in flour, beaten egg, and panko breadcrumbs. Lightly sprayed with cooking oil, they bake at high heat until reaching the safe internal temperature of 160°F. The pineapple katsu sauce blends savory soy sauce with sweetness from granulated and brown sugars, acidity from vinegar and pineapple juice, and a touch of ketchup for depth. This sauce is cooked to thicken using cornstarch for a glossy finish that pairs well with the crunchy chicken.
The dish can be served over steamed rice with additional pineapple chunks to echo the sauce’s flavors. The pineapple juice adds a tropical twist that brightens the overall taste profile. The texture contrast between the crisp breading and tender chicken makes for a satisfying bite.
For those preferring traditional frying, the recipe notes instructions for shallow frying the breaded chicken pieces in about 1/4-inch oil. Cooking times vary depending on piece size but are generally 3 to 5 minutes per side, aiming for the same internal temperature. Allowing the chicken to rest briefly after baking helps retain juices.
Ingredients
Chicken Katsu
- 1 chicken breast boneless, skinless
- salt
- 1/4 cup all-purpose flour
- 1 egg beaten, large
- 3/4 cup panko
- cooking spray
Katsu Sauce
- 1 tablespoon soy sauce
- 2 teaspoons cornstarch
- 1/4 cup granulated sugar
- 2 teaspoons brown sugar
- 1 tablespoon white vinegar
- 3 tablespoons pineapple juice (can be from a can of pineapple chunks)
- 1 teaspoon ketchup
Serve With
- rice optional, white steamed
- pineapple chunks optional
Instructions
- Preheat oven to 450°. Line a baking sheet with foil and grease well.
- Cut your chicken breast in half horizontally (butterfly the breast and cut all the way through) by placing one hand on top of the breast and running the knife through the center of the meat so you have two thin, even pieces. Lightly salt both sides of your chicken pieces.
- Line up 3 containers on the counter large enough to fit your chicken. Place flour in the first, beaten egg in the second, and panko in the third. Put your prepared baking sheet at the end of the assembly line.
- Coat your first chicken piece well in flour, followed by the egg, and then panko. Place on prepared baking sheet and repeat with the second chicken piece. Spray a very light spray of cooking oil over the tops of the breasts--this helps them brown. Bake for 15 to 20 minutes, until an instant-read thermometer inserted into the center of the breasts reads 160°F. Remove chicken from oven and allow to rest for 5 minutes.
- While your chicken bakes, in a very small bowl, whisk together soy sauce and cornstarch until all lumps are gone. Add mixture and the rest of the sauce ingredients to a small saucepan. Bring to a simmer over medium-high heat (turn down if mixture begins to boil) and simmer for 3 to 6 minutes until thickened. Remove from heat.
- Slice chicken breast and serve over rice with a side of pineapple (if desired) and sauce on the side for dipping. Enjoy!
Notes
- Use an instant-read thermometer to ensure the chicken reaches 160°F internally for safety.
- Apply only a light spray of cooking oil on the breaded chicken before baking to promote browning without making the coating soggy.
- For a different texture, shallow frying the breaded chicken in canola oil until golden gives a classic katsu crust; monitor cooking times closely to avoid overcooking.
- Serve with steamed white rice and pineapple chunks to complement the sweet and tangy pineapple katsu sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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