Chicken Katsu is a Japanese style breaded chicken dish made with thin chicken cutlets and is often served with Tonkatsu sauce, I have a recipe for that too! We also love to serve it with rice and a side of shredded cabbage.
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How to Make Chicken Katsu
Start by assembling your ingredients for the Tonkatsu sauce, measure and mix them together in a bowl and put to one side while you get to work on the chicken.
Cut the chicken breast in half lengthways and generously season both sides of the chicken with salt.
Dip the chicken breast pieces into the cornstarch and and shake off any extra.
Next, dip the chicken into the egg and coat with gluten free panko.
Bake on a wire rack over a sheet pan for about 15 minutes or until chicken is almost cooked. To get a more crispy coating on the chicken you can briefly fry it at the end of the cook time for a minute per side to brown the breadcrumbs.
More Chicken Dinner Recipes
Easy recipe for chicken katsu which is a type of Japanese breaded chicken.
- 3 large chicken breasts , sliced in half lengthways to make thin pieces
- 2 tsp salt
- 1/3 cup cornstarch
- 2 large eggs, beaten
- 1.5 cups gluten free panko bread crumbs
- 4 tbsp olive oil, for frying
Simple Tonkatsu sauce
- 3 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp gluten free soy sauce
- 1/4 tsp garlic powder
Preheat oven to 400°F
Mix together the Tonkastu sauce ingredients and set aside.
Cut the chicken breast pieces in half lengthways and season each side with a little salt.
Put the cornstarch, eggs, and gluten free panko into three separate plates.
Dredge one piece of chicken in the cornstarch and shake off the excess
Dip the chicken in the egg then coat with gluten free panko.
Bake on a wire rack over a sheet pan for about 12 minutes
To get a more crispy coating on the chicken briefly fry it at the end of the cook time for a minute or so per side or until the chicken is fully cooked. If you skip this step you may need to bake it a little longer.
Serve the chicken with the homemade tonkatsu sauce, shredded cabbage and cooked rice.
Storage – will keep in the fridge for a few days, the breadcrumbs may lose their crispiness over time.
Nutrition – this is hard to calculate as it really depends on the brand of panko you use and how much oil is absorbed by the chicken so its just an estimate. Three large chicken breasts will serve about four people if cut into pieces.
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