Baked Chicken Katsu with Pineapple Katsu Sauce

Name: Baked Chicken Katsu with Pineapple Katsu Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 piece Chicken Breast (1 boneless skinless chicken breast); 0 pieces Table Salt (Salt); ¼ cup All-Purpose Flour (1/4 cup all-purpose flour); 1 piece Egg (1 large egg (beaten)); ¾ cup Panko (3/4 cup panko); 0 pieces Cooking Spray (Cooking spray); 1 tbsp Soy Sauce (1 tablespoon soy sauce); 2 tsp Cornstarch (2 teaspoons cornstarch); ¼ cup Granulated Sugar (1/4 cup granulated sugar); 2 tsp Brown Sugar (2 teaspoons brown sugar); 1 tbsp White Vinegar (1 tablespoon white vinegar); 3 tbsp Pineapple Juice (3 tablespoons pineapple juice (can be from a can of pineapple chunks)); 1 tsp Ketchup (1 teaspoon ketchup); 0 pieces White Rice (White steamed rice (optional)) — optional; 0 pieces Pineapple (Pineapple chunks (optional)) — optional

Baked Chicken Katsu with Pineapple Katsu Sauce - Dinner (Japanese)

25 minJapanese

Servings2

Add to grocery list

Plan it in the app to put it on your week.

Dairy Free

Steps

1Preheat oven to 450°. Line a baking sheet with foil and grease well.
2Cut your chicken breast in half horizontally (butterfly the breast and cut all the way through) by placing one hand on top of the breast and running the knife through the center of the meat so you have two thin, even pieces. Lightly salt both sides of your chicken pieces.
3Line up 3 containers on the counter large enough to fit your chicken. Place flour in the first, beaten egg in the second, and panko in the third. Put your prepared baking sheet at the end of the assembly line.
4Coat your first chicken piece well in flour, followed by the egg, and then panko. Place on prepared baking sheet and repeat with the second chicken piece. Spray a very light spray of cooking oil over the tops of the breasts--this helps them brown. Bake for 15 to 20 minutes, until an instant-read thermometer inserted into the center of the breasts reads 160°F. Remove chicken from oven and allow to rest for 5 minutes.
5While your chicken bakes, in a very small bowl, whisk together soy sauce and cornstarch until all lumps are gone. Add mixture and the rest of the sauce ingredients to a small saucepan. Bring to a simmer over medium-high heat (turn down if mixture begins to boil) and simmer for 3 to 6 minutes until thickened. Remove from heat.
6Slice chicken breast and serve over rice with a side of pineapple (if desired) and sauce on the side for dipping. Enjoy!