I hardly deep fry anything at home. The grease, the mess, the calories…… Nah, forget about it. But I’ll gladly prepare the baked versions, like chicken nuggets, french fries and this Chicken Katsu from Just One Cookbook.
The concept is simple : toast the panko with olive oil first, then coat over chicken meat and bake. The end result remains crispy minus the cleaning up work (Yay!). I used the tonkatsu sauce recipe from the same blog this time, but it would go easily with other condiments like black pepper, onion mushroom, or cheese sauce. Just treat it as a fried chicken cutlet.
RECIPE : BAKED CHICKEN KATSU
- 1 large skinless, boneless chicken breast - Salt - Black Pepper - 1 cup panko - 1 tablespoon olive oil - 1/4 cup plain flour - 1/2 large egg, beaten - 1/2 tablespoon water
01. Clean and pat dry chicken breast. Slice the chicken into desired size. Season with salt and pepper. Set aside.
02. Heat up a frying pan. Pour in panko and olive oil. Toast over medium heat till it turns golden brown.
03. Prepare 3 shallow dishes. In one, place the toasted panko. In the second one, put in the flour. And in the last one, mix the egg and water.
04. Preheat oven to 200C (400F).
05. Line a baking sheet with parchment paper.
06. Pick up a piece of chicken, dredge it in flour to coat , tap to remove any excess.
07. Next, coat the surface with egg mixture, before dipping it into the panko to coat.
08. Arrange the meat on the lined baking sheet.
09. Repeat till all chicken meat are coated completely.
10. Baked for about 25 – 30 minutes (depending on how thick you have sliced your meat) till it is thoroughly cooked.
11. Serve immediately.