Crispy Baked Chicken with Tonkatsu Sauce
Author: 
Recipe type: Poultry
Cuisine: Japanese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Crispy Baked Chicken with Tonkatsu Dipping Sauce
Ingredients
  • 2 cups Panko bread crumbs
  • 2 tbspns olive oil
  • 500gms (1lb) chicken breast fillets, washed and patted dry
  • ¼ cup plain flour
  • salt and pepper
  • 1 egg, lightly beaten
  • 1 tbspn water
  • For the Tonkatsu Sauce:
  • 1 tbspn tomato sauce
  • 2½ tspns Worcestershire sauce
  • 1½ tspns oyster sauce
  • 1⅛ tspn sugar
Instructions
  1. Preheat the oven to 200C (400F).
  2. Line a baking tray with baking paper.
  3. Combine the panko and oil in a frying pan and toast over medium heat until golden brown. Transfer panko into a shallow dish and allow to cool.
  4. Butterfly and cut the chicken breasts in half. Pound the chicken to equal thickness where necessary.
  5. Season the chicken on both sides.
  6. In a shallow dish add flour and in another dish combine beaten egg and water.
  7. Dredge each chicken piece in flour to coat well then shake off excess. Dip chicken in egg mixture and when thoroughly coated, dredge in panko crumbs. Press the panko crumbs onto the chicken to make sure they adhere.
  8. Arrange chicken pieces on prepared tray and place in the oven.
  9. Bake for 20-25 minutes or until chicken is no longer pink in the middle.
  10. For the Tonkatsu Sauce:
  11. Combine all ingredients in a small jug and mix well. Adjust seasonings if necessary.
  12. Serve chicken with tonkatsu sauce and a simple salad if desired.
Recipe by Hotly Spiced at http://hotlyspiced.com/crispy-baked-chicken-with-tonkatsu-sauce/