Easy Baked Chicken Katsu with Pineapple Katsu Sauce
Ingredients
Chicken Katsu
-
1
piece
boneless skinless chicken breast
-
to taste
Salt
-
¼
cup
all-purpose flour
-
1
large
egg, beaten
-
¾
cup
panko
-
as needed
Cooking spray
Katsu Sauce
-
1
tablespoon
soy sauce
-
2
teaspoons
cornstarch
-
¼
cup
granulated sugar
-
2
teaspoons
brown sugar
-
1
tablespoon
white vinegar
-
3
tablespoons
pineapple juice
-
1
teaspoon
ketchup
Serve With
-
to taste
White steamed rice (optional)
-
to taste
Pineapple chunks (optional)
Instructions
- Preheat the oven to 450°F and prepare a baking sheet with foil and cooking spray.
- Butterfly the chicken breast and cut it in half to create two thin pieces, seasoning with salt.
- Set up three containers for the flour, beaten egg, and panko.
- Coat each chicken piece in flour, then egg, and finally panko, placing them on the baking sheet.
- Spray the tops of the chicken with cooking spray and bake for 15 to 20 minutes until cooked through.
- While the chicken bakes, prepare the katsu sauce by whisking soy sauce and cornstarch, then combine with the remaining sauce ingredients in a saucepan.
- Simmer the sauce until thickened, then remove from heat.
- Slice the chicken and serve over rice with pineapple chunks and katsu sauce on the side.
Nutrition Facts (estimated)
Servings
2
Calories
437
Total fat
10g
Total carbohydrates
50g
Total protein
30g
Sodium
500mg
Cholesterol
200mg
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