Baked Chicken Katsu Recipes

CHICKEN KATSU

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.

BAKED CHICKEN KATSU

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!

CHICKEN KATSU

Steps:

• Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
• Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.