Katsu, But Make It Oven-Baked
clean, crispy, and comforting
April 5, 2025
A and I are back in the kitchen! This time, we went for a baked version of Chicken Katsu — no oil splatter, no frying mess, just a super easy and satisfying dish.
Main ingredients: chicken breasts, panko crumbs (not regular breadcrumbs!), egg, flour, a little bit of oil
I think two key steps really make sure your katsu crisps up just right. The recipe mentions them, but trust me — these are the ones you don’t want to skip.
Toast the panko in a pan until golden and crispy before breading. It’s such a simple step, but it makes a huge difference. Let the crumbs cool before coating the chicken.
Bake on a wire rack placed over a baking tray. This keeps the chicken elevated so it bakes evenly and doesn’t end up soggy on the bottom.
As for the chicken, shoutout to A for butterflying it so cleanly — I honestly couldn’t tell you how it was done, but every piece was evenly cut. That said, I don’t think A would’ve let me try anyway. We tend to have mini kitchen debates over the ‘right’ way to cut things (like whether you should peel ginger with a peeler or a knife 😅).
For sides, we kept things simple and classic:
Both plain shredded cabbage and cabbage slaw with tahini, honey, and (accidentally missing) lemon. The acidity may have elevated the slaw, but even without it, the creaminess paired surprisingly well with the katsu.
Miso soup with tofu, seaweed, and leek
Steamed rice, of course
Don’t forget the tonkatsu sauce! The Bull-Dog brand is an absolute must — rich, tangy, and slightly sweet, it ties the whole dish together. You can usually find the Tonkatsu Sauce at Japanese markets like Nijiya, Tokyo Central, or Mitsuwa.
And finally — sorry, A, that your dishwasher broke after we cleaned up. But hopefully, the meal made it worth it 😊