Oven Baked Chicken Katsu Recipes

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BAKED CHICKEN KATSU RECIPE ( 揚げないチキンカツ )



Baked Chicken Katsu Recipe ( 揚げないチキンカツ ) image

TRADITIONAL JAPANESE RECIPE: This Baked Chicken Katsu is the perfect alternative to Fried Chicken Katsu, if you want to eat healthier or if you prefer not to deep fry at home. Though, there is an important step in this Baked Chicken Katsu Recipe, the Panko is first toasted for two reasons: extra cruchyness and to reproduce the color of Fried Chicken Katsu. For this recipe we will not use Teriyaki sauce, although, you are free to add it. It's mouthwateringly delicious, but may take some practice.

Provided by Uncut Recipes

Categories     Main Course

Time 1h

Yield 2

Number Of Ingredients 8

1 Chicken Breast
2 Eggs
0.5 cup All Purpose Flour
1 cup Panko
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Water
Salt and Pepper
Tonkatsu Sauce

Steps:

  • Place the oven rack to the middle position and preheat the oven to 200C / 400F
  • Line a rimmed baking sheet with parchment paper.
  • In a frying pan combine Panko and Oil and toast it over medium heat until golden brown.
  • Transfer the Toasted Panko into a Stainless Steel Strainer Colander/Sifter and allow to cool.
  • Butterfly the Chicken Breasts, cover with cling film and flatten with a mallet.
  • Sprinkle Salt and Pepper on both sides of the Chicken Breasts...

Nutrition Facts : ServingSize 1 portion, Calories 240 cal, Fat 16 g

CHICKEN KATSU



Chicken katsu image

Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 9

4 skinless chicken breasts
1 large egg, beaten
8 tbsp finely crushed cornflakes or panko crumbs
2 garlic cloves, crushed
1-2 tbsp korma paste
1 tbsp soy sauce
4 tbsp ketchup
2 tbsp honey
2 tbsp cornflour

Steps:

  • Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.
  • Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.
  • Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.

Nutrition Facts : Calories 319 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 13 grams sugar, Protein 34 grams protein, Sodium 2 milligram of sodium

BAKED TONKATSU



Baked Tonkatsu image

Crispy on the outside and juicy on the inside, this Baked Tonkatsu recipe is a total game changer. All you need are the right techniques and tips to achieve perfection. Served with a special sesame tonkatsu sauce, you can now enjoy this popular dish at home.

Provided by Namiko Chen

Categories     Main Course

Time 30m

Number Of Ingredients 9

¾ cup panko (Japanese breadcrumbs)
1 Tbsp extra virgin olive oil
2 boneless pork loin chops (½-inch thick) ((½ lb, 227 g for 2 servings))
1 tsp kosher salt (Diamond Crystal; use half for table salt)
freshly ground black pepper
2 Tbsp all-purpose flour (plain flour)
1 large egg (50 g w/o shell)
tonkatsu sauce
1 Tbsp toasted white and black sesame seeds

Steps:

  • Gather all the ingredients. Adjust an oven rack to the middle position and preheat the oven to 400ºF (200ºC). For a convection oven, reduce the temperature by 25ºF (15ºC). Prepare a rimmed baking sheet with an oven-safe wire rack or line it with parchment paper. I prefer using the wire rack as it allows hot air to circulate around the cutlets and prevents the panko underneath from getting crushed.

Nutrition Facts : Calories 362 kcal, Carbohydrate 21 g, Protein 32 g, Fat 16 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 140 mg, Sodium 638 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 11 g, ServingSize 1 serving

BAKED CHICKEN KATSU



Baked Chicken Katsu image

Japanese breaded crispy chicken that you would find in Hawaiian restaurants. Great healthy take out alternative. Please note the nutrition facts for this recipe are not accurate.

Provided by KrazeeGirl

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb chicken cutlet
1 -2 cup panko breadcrumbs
olive oil
flour
2 eggs
salt
pepper
1/4 cup Worcestershire sauce
1/2 cup ketchup
1/2 cup sugar
2 tablespoons soy sauce
1/8 teaspoon paprika
1/8 teaspoon white pepper
1/8 teaspoon garlic powder

Steps:

  • CHICKEN:.
  • Pound thin each chicken cutlet.
  • Salt and pepper both sides.
  • Place panko bread crumbs in a dry pan and toast until golden brown. (Toast enough to cover the cutlets.).
  • Add only enough olive oil to bread crumbs so that they start to stick together.
  • Prepare beaten eggs in one pan, and flour in another pan for dredging.
  • Coat the chicken in flour, then the egg, then finally coat completely in toasted bread crumbs.
  • Spray a grill pan or regular baking sheet with oil. Bake at 400 degrees for 25 minutes.
  • SAUCE:.
  • Combine worcestershire sauce, ketchup, sugar, soy sauce, paprika, white pepper, and garlic powder in a pot and bring to boil for a few minutes, then let cool.
  • If a thicker sauce is desired you can combine 1/4 cup of cold water with approximately 2 teaspoons of cornstarch and add it to the boiling pot.
  • Serve the chicken with the katsu sauce and enjoy!

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