{"id":18586,"date":"2016-04-24T19:24:06","date_gmt":"2016-04-24T17:24:06","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=18586"},"modified":"2016-04-24T20:24:35","modified_gmt":"2016-04-24T18:24:35","slug":"easy-lazy-eggless-baked-chicken-katsu","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=18586","title":{"rendered":"Easy Lazy Eggless Baked Chicken Katsu (Breaded Chicken Breast)"},"content":{"rendered":"

\"baked_chkatsup\"Tonkatsu \u8c5a\u30ab\u30c4\u00a0(breaded pork) and especially chicken katsu \u30c1\u30ad\u30f3\u30ab\u30c4 are among those\u00a0Japanese dishes I could eat practically every other day. Until recently, I thought they had\u00a0a huge disadvantage : being\u00a0deep-fried.\u00a0(I don’t find deep-frying difficult, complicated or dangerous\u00a0and\u00a0actually like it,\u00a0but avoid it due to\u00a0the fat and calorie content.) This was until\u00a0I discovered\u00a0Nami’s (Just One Cookbook) revolutionary\u00a0solution : baked chicken\u00a0katsu.<\/a>\u00a0Thanks to her, suddenly, tonkatsu and chicken katsu have switched from a rare special treat to a guilt-free\u00a0staple!<\/p>\n

If you have ever deep-fried chicken katsu or tokatsu, the\u00a0ingredients of this lighter baked version are the same:\u00a0flour, beaten egg and\u00a0panko (Japanese breadcrumbs), all used to coat the meat.\u00a0The only difference is that panko is stir-fried until golden before the meat is coated, which\u00a0takes only a while, so the process is quite easy. However, since\u00a0I’m a lazy cook, always in search of shortcuts, after a dozen of baking sessions\u00a0I started to wonder\u00a0what would happen if I skipped the flour and egg coating stage… One day\u00a0I simply\u00a0brushed\u00a0chicken breasts in oil (to make them\u00a0stickier), coated in stir-fried breadcrumbs and baked as advised in Nami’s recipe<\/a>. Even though oil-brushed meat is less sticky than an egg coating, the amount of panko is enough to make it still\u00a0deliciously\u00a0crisp. This\u00a0baked chicken katsu might look\u00a0less attractive than its deep fried version<\/a>,\u00a0but it’s so much quicker,\u00a0lighter\u00a0and easier,\u00a0I just couldn’t wait to share it with you.<\/p>\n

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\u00a0video<\/a>.<\/p>\n

TIPS: You can use any\u00a0fat or oil of your choice. After many tests I have become crazy for coconut oil\u00a0in both panko frying and meat brushing stages. The final flavours have only a hint of coconut aroma and I love it.<\/p>\n

You can fry some panko crumbs in advance, cool them\u00a0down and keep in a closed jar for several days. Strangely they still keep crisp and you can skip their stir-frying process.<\/p>\n

Chicken katsu and tonkatsu are served in Japan with a special tonkatsu sauce (easily available at\u00a0Japanese groceries but I prefer much more less sweet homemade version<\/a>) 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<\/a>).<\/p>\n

\"Quick<\/a>
Quick Chilli and Garlic Oil with Sediments<\/figcaption><\/figure>\n

Preparation: about 30 minutes<\/em><\/p>\n

Ingredients (serves two):<\/em><\/p>\n

2 small chicken breasts or 1 very big (if you use very big chicken breasts, halve them lengthwise)<\/em><\/p>\n

8\u00a0heaped tablespoons of panko (Japanese breadcrumbs)<\/em><\/p>\n

1 tablespoon coconut oil+ 1 more for meat brushing<\/em><\/p>\n

salt, pepper<\/em><\/p>\n

Preheat the oven to 190\u00b0C.<\/p>\n

Heat 1 tablespoon of coconut oil in a pan (at low heat). Slowly stir-fry the panko crumbs\u00a0(don’t stop stirring because at a certain point they quickly burn)\u00a0until they become golden.<\/p>\n

Once they cool down, place them on a plate.<\/p>\n

Season the meat with salt and pepper.<\/p>\n

Coat the chicken breasts in panko, pressing with your hands (pat more with your hands if you want more of the crunchy\u00a0crust!).<\/p>\n

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.<\/p>\n

If you intend to eat\u00a0with chopsticks, cut the breast into bite-sized pieces before serving.<\/p>\n

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).<\/p>\n","protected":false},"excerpt":{"rendered":"

Tonkatsu \u8c5a\u30ab\u30c4\u00a0(breaded pork) and especially chicken katsu \u30c1\u30ad\u30f3\u30ab\u30c4 are among those\u00a0Japanese dishes I could eat practically every other day. Until recently, I thought they had\u00a0a…<\/p>\n","protected":false},"author":1,"featured_media":18588,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[185,82],"tags":[],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18586"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=18586"}],"version-history":[{"count":11,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18586\/revisions"}],"predecessor-version":[{"id":18598,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/18586\/revisions\/18598"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/18588"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=18586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=18586"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=18586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}