Today I’m sharing one of my favorite Japanese dishes lightened up a little for January, Baked Chicken Katsu (or Torikatsu)! Folks, you are in for a treat. I LOVE this recipe. Traditional Chicken Katsu is chicken cutlets coated in panko and then shallow or deep fried in oil. It’s amazing, it’s delicious, but it’s also kind of a pain to make. My Baked Chicken Katsu is chicken cutlets, coated in panko and then baked. It’s amazing, it’s delicious, and it’s the easiest thing in the world to make. No worrying about splattering oil or making a mess, you just coat your chicken cutlets in panko and plonk them in the oven.
You still end up with a fabulously crunchy chicken exterior, but without all the mess and heaviness of deep frying. (Though if you do feel like making a bit of a mess in the kitchen, I’ve included shallow frying instructions in the recipe as well. Because sometimes that’s fun too.)
And my favorite part about this recipe, the part that makes everything worthwhile is the sweet and tangy pineapple katsu sauce that goes with it. It’s made with ingredients you probably already have in your pantry (maybe you’ll need to make a store run for the pineapple), and is perfection. You just simmer everything together while your chicken bakes, and by the time your chicken is done, you have a thick, fabulous sauce for dipping.
As written, this Baked Chicken Katsu recipe generously serves 2. To change the recipe yield, hover over the number of servings (or click if you are on mobile) and slide the slider–no preparation changes are necessary for doubling. Adapted from AllRecipes This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
