Tonkatsu 豚カツ (breaded pork) and especially chicken katsu チキンカツ are among those Japanese dishes I could eat practically every other day. Until recently, I thought they had a huge disadvantage : being deep-fried. (I don’t find deep-frying difficult, complicated or dangerous and actually like it, but avoid it due to the fat and calorie content.) This was until I discovered Nami’s (Just One Cookbook) revolutionary solution : baked chicken katsu. Thanks to her, suddenly, tonkatsu and chicken katsu have switched from a rare special treat to a guilt-free staple!
If you have ever deep-fried chicken katsu or tokatsu, the ingredients of this lighter baked version are the same: flour, beaten egg and panko (Japanese breadcrumbs), all used to coat the meat. The only difference is that panko is stir-fried until golden before the meat is coated, which takes only a while, so the process is quite easy. However, since I’m a lazy cook, always in search of shortcuts, after a dozen of baking sessions I started to wonder what would happen if I skipped the flour and egg coating stage… One day I simply brushed chicken breasts in oil (to make them stickier), coated in stir-fried breadcrumbs and baked as advised in Nami’s recipe. Even though oil-brushed meat is less sticky than an egg coating, the amount of panko is enough to make it still deliciously crisp. This baked chicken katsu might look less attractive than its deep fried version, but it’s so much quicker, lighter and easier, I just couldn’t wait to share it with you.
Personally I find both the three stage-coated and this lazy, one stage-coated chicken katsu equally delicious, but it might not be to everyone’s taste, so check the beautifully photographed Nami’s Baked Chicken Katsu together with a very helpful video.
TIPS: You can use any fat or oil of your choice. After many tests I have become crazy for coconut oil in both panko frying and meat brushing stages. The final flavours have only a hint of coconut aroma and I love it.
You can fry some panko crumbs in advance, cool them down and keep in a closed jar for several days. Strangely they still keep crisp and you can skip their stir-frying process.
Chicken katsu and tonkatsu are served in Japan with a special tonkatsu sauce (easily available at Japanese groceries but I prefer much more less sweet homemade version) and ground white sesame seeds. I also like it with ponzu (yuzu citrus and soy sauce mixture) and… mayonnaise+ taberu rayu (garlicky chilli sauce with sediments, see how to make it here).
Preparation: about 30 minutes
Ingredients (serves two):
2 small chicken breasts or 1 very big (if you use very big chicken breasts, halve them lengthwise)
8 heaped tablespoons of panko (Japanese breadcrumbs)
1 tablespoon coconut oil+ 1 more for meat brushing
Preheat the oven to 190°C.
Heat 1 tablespoon of coconut oil in a pan (at low heat). Slowly stir-fry the panko crumbs (don’t stop stirring because at a certain point they quickly burn) until they become golden.
Once they cool down, place them on a plate.
Season the meat with salt and pepper.
Coat the chicken breasts in panko, pressing with your hands (pat more with your hands if you want more of the crunchy crust!).
Place on baking paper and bake for about 20-25 minutes (depending on the breast size and the oven) until, when pierced with a tooth pick the running juices are clear, not pink.
If you intend to eat with chopsticks, cut the breast into bite-sized pieces before serving.
You can serve them with tonkatsu sauce (in every Japanese grocery shop), but personally I love them with mayonnaise and hot sauce (such as sriracha or taberu rayu) and, in a lighter version with ponzu (soy sauce and Japanese citrus sauce).