Tuesday, December 19, 2006

Baked Chicken Katsu

1 egg
3 tablespoons of flour
3/4 cups of panko strips
3 chicken breast filets

Adapted from: Fried recipe & Oven-Fried

Cut chicken breast into thin slices. Roll in flour. Dip into beaten egg mixture. Lastly roll generously in the panko crumbs. Bake in oven for 15-20 minutes depending on doneness of chicken for 500 degrees.

I tried a mix of ketchup with soy sauce and it actually tasted ok.


simcooks said...

Did you add salt and pepper to season the chicken first? I haven't tried baking the chicken this way before. I usually pan fry it when I use the panko mix.

Your chicken looks crispy and yummy!

BuddingCook said...

hi sim, thanks for coming to my blog. :) so pan fry is not deep frying right? i might try out your idea! :D the chicken was already preseasoned with terayaki flavor so i didn't add salt and pepper.

simcooks said...

Ya... Pan fry uses a lot less oil than deep fry. Just enough to coat the base of the pan or slightly more.

Kristan said...

Yay! I've been looking for a baked chicken katsu recipe, thanks!

unchienne said...

Thanks for the recipe. I love chicken katsu, but it sure does suck up a lot of oil...even at higher temps. Very glad to see there is a baked version that looks just as good.