Cup of Yum
1. Gather all the ingredients.

To Make the Gluten-Free Ponzu (1–2 days in advance)

1. In a liquid measuring cup, zest a lemon so you can have about ¼ tsp lemon peel. Then, squeeze the lemon (and orange) until you get ¼ cup lemon juice. I use 3 Tbsp lemon juice and 1 Tbsp fresh orange juice for ¼ cup total.
2. In a mason jar, add ¼ cup gluten-free soy sauce, 1 Tbsp mirin, and ¼ cup lemon juice with the zest.
3. Add 3 Tbsp katsuobushi (dried bonito flakes) and 1 piece kombu (dried kelp), and close the lid and shake it to combine. Refrigerate for a day or two before you make the chicken katsu. If you make a big batch, you can save it for a long time as long as you keep it properly in the refrigerator.

To Make the GF Chicken Katsu

1. Adjust the oven rack to the middle position and preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC).
2. Combine 1 cup gluten-free panko and 1 Tbsp extra virgin olive oil in a frying pan.
3. Toast the panko over medium heat until golden brown. Try not to touch too much as the panko can break into powder. Transfer the toasted panko into a shallow dish and allow to cool.
4. Butterfly and cut 1 boneless, skinless chicken breast in half. I also separate out the chicken tender. With the back of the knife, pound the chicken to an even thickness.
5. Sprinkle ¼ tsp Diamond Crystal kosher salt and ⅛ tsp freshly ground black pepper on both sides of the chicken.
6. Dredge each chicken piece in 2 Tbsp rice flour to coat completely and pat off the excess rice flour.
7. Then, dip into 1 large egg (50 g each w/o shell) and finally coat with the toasted panko. Press on the panko flakes to make sure they adhere to the chicken.
8. Place the chicken on a prepared baking sheet lined with parchment paper or, even better, on an oven-safe wire rack (as air goes through on the bottom so the panko doesn’t get crushed). Bake at 400ºF (200ºC) until the chicken is cooked through, about 25–30 minutes.
9. Remove the chicken katsu from the oven and cut into 1-inch pieces so you can eat it with chopsticks.

To Serve

1. Peel and grate 3 inches daikon radish. Gently squeeze the water out and set aside.
2. Cut 1 green onion/scallion into small pieces.
3. Serve the grated daikon and green onion on top of the Gluten-Free Baked Chicken Katsu (or on the side if you prefer) and pour the ponzu sauce to enjoy!

To Store

1. You can keep the leftovers in an airtight container and store in the refrigerator for 3 days and in the freezer for a month. Reheat the baked katsu in the oven or oven toaster instead of microwaving to make it crispy. Bake at 350ºF (177ºC) until warm.