Baked Chicken Katsu with Homemade Katsu Sauce

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

Season the chicken breasts with salt and pepper on both sides.

Set up a breading station with three separate shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

Dredge each chicken breast in flour, shaking off the excess. Dip in the beaten eggs, then coat thoroughly with panko breadcrumbs.

Place the breaded chicken breasts on the prepared baking sheet. Lightly spray or drizzle with cooking oil to help them crisp up.

Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Flip the chicken halfway through baking to ensure even cooking.

While the chicken is baking, prepare the katsu sauce by combining ketchup, Worcestershire sauce, soy sauce, mirin or rice vinegar, sugar, Dijon mustard, and garlic powder in a small saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Cook for about 5 minutes, then remove from heat.

Serve the baked chicken katsu hot, sliced into strips, with the homemade katsu sauce drizzled on top or served on the side.

For a gluten-free version, use gluten-free all-purpose flour and panko breadcrumbs. You can also experiment with different proteins such as pork or tofu, adjusting cooking times accordingly. For a spicier kick, add a dash of sriracha or chili flakes to the katsu sauce. If you prefer frying, you can cook the breaded chicken in a skillet with a shallow layer of oil over medium-high heat until golden and fully cooked.