Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 1.5 lbs / 680 g)
  • 1 cup (120 g) panko breadcrumbs
  • ½ cup (65 g) all-purpose flour
  • 2 large eggs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Cooking spray (or 1 tablespoon/15 ml vegetable oil)
  • 1 tablespoon (15 ml) vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon (15 g) curry powder
  • 2 tablespoons (15 g) all-purpose flour
  • 2 cups (480 ml) chicken broth
  • 1 tablespoon (15 ml) soy sauce
  • 1 tablespoon (15 g) sugar
  • Salt to taste
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Pat chicken breasts dry and cover with plastic wrap. Gently pound chicken to an even thickness (about ½ inch).
  2. In one shallow dish, combine flour, salt, pepper, garlic powder, and onion powder. In a second dish, whisk eggs until smooth. In a third dish, place panko breadcrumbs.
  3. Dredge each chicken breast in the flour mixture, shaking off excess. Dip into the egg, allowing excess to drip off. Press into panko breadcrumbs until fully coated. Place on a baking sheet lined with parchment paper.
  4. Spray chicken with cooking spray or lightly drizzle with oil. Bake for 20-25 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
  5. In a saucepan, heat vegetable oil over medium heat. Sauté onions until translucent, about 5 minutes. Add minced garlic, cooking for another minute.
  6. Stir in curry powder and flour, cooking for 1 minute. Gradually whisk in chicken broth, soy sauce, and sugar. Simmer for 10-15 minutes until thickened. Season with salt to taste.
  7. Slice the baked chicken katsu and serve over rice or noodles. Drizzle rich curry sauce on top and garnish with cilantro if desired.