Easy recipe for chicken katsu which is a type of Japanese breaded chicken.
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.
found on www.noshtastic.com