Name: Easy Oven-Baked Chicken Katsu
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 450 g chicken breast; salt and pepper (to season); 1 tbsp all-purpose flour; 2 tbsp Japanese style mayonnaise; 50 g panko breadcrumbs; 2 tbsp ground sesame seeds; 2 tsp soy sauce; 2 tsp Worcestershire sauce; 1 tbsp tomato ketchup; 1 tsp sugar; 4 tsp water

We all love a good deep-fried dish, don’t we? Sometimes, though, you want something that’s just as tasty but a bit easier to make and clean. So, I introduce my own version of oven baked chicken katsu!

Oven-baked chicken katsu pieces placed over salad leaves and drizzled with sesame sauce on a black plate with homemade sesame sauce in a small ceramic jug in the background

The key for this recipe is using mayonnaise in the batter.

chicken breast piece coated in toasted panko breadcrumbs close up

Stick the panko bread crumbs then bake in the oven!

baked chicken katsu on a wire rack straight out of the oven

Ready to find out how it’s done? Keep reading to find out!

Jump to

What is Chicken Katsu?

Chicken katsu (チキンカツ) is a Japanese dish that’s all about achieving that perfect crispy texture. It’s made with tender chicken, usually thigh or breast meat, coated in a mix of flour, beaten egg, and panko breadcrumbs, then deep-fried to get that satisfying crunch.

Chicken katsu has become really popular around the world, but in Japan, tonkatsu—a pork cutlet—is often the star of the show. Chicken katsu emerged as a poultry variation of this favored cutlet, offering a lighter alternative to the rich pork version. For those seeking variety, there’s also gyukatsu, a beef cutlet that rounds out the katsu family.

How I Developed This Recipe

Let’s be honest, we all know that deep-fried chicken cutlets are the crispiest and tastiest. But what if I told you that I’ve found a way to make an almost as good oven-baked version?

After lots of trial and error in the kitchen, I’ve finally come up with a recipe that made me think, “Wow, this is actually pretty awesome!” The best part? It’s way simpler and less messy.

Ever wanted to make chicken cutlets for your curry but been put off by the mess and time of deep-frying? This oven-baked method is a great alternative. It’s quick, easy and still delivers that satisfying crunch. Plus, it leaves you free to focus on perfecting your curry. Why not give it a shot and see how it compares to your usual method?

Japanese chicken katsu curry served on a white oval-shaped plate with beige rim, next to a wooden spoon, glass of ice water and gravy boat of curry on a black background — Chicken Katsu Curry Rice

Visual Walkthrough & Tips

Here are my step-by-step instructions for how to make Oven-Baked Chicken Katsu at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.

This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.

STEP

Prepare the Chicken

Slice chicken breast.

chicken breast cut into small flat pieces on a large wooden chopping board

Pierce the surface of the sliced chicken with a fork. Season both sides with salt and pepper.

chicken breast pieces sprinkled with salt and pepper on a wooden chopping board

Next, put the chicken in a bowl and give it a light dusting of all-purpose flour to create a thin, even coating. The flour helps the mayonnaise stick and gives the coating a nice crispy texture.

Chicken breast pieces in a bowl coated with flour

Next, add mayonnaise to the bowl and coat the floured chicken thoroughly. Let it rest for a bit so the flavors can blend and the coating can set.

Chicken breast pieces coated with mayonnaise ready to be coated with panko breadcrumbs to make oven baked chicken katsu

STEP

Toast the Breadcrumbs

While the chicken is resting, heat a dry pan over medium heat. Add the breadcrumbs to the pan and toast them, stirring frequently, until they are golden brown.

toasting panko breadcrumbs in a dry pan on the stove

Transfer the toasted breadcrumbs to a separate container and let them cool until they are comfortable to touch, about 5 minutes.

At this point you can start preheating your oven to 220°C (430°F).

STEP

Bread the Chicken

Once the breadcrumbs have cooled, coat both sides of the mayonnaise-coated chicken with the toasted breadcrumbs, making sure to cover both sides thoroughly. Gently press down to make sure the breadcrumbs stick well.

A piece of mayonnaise coated chicken breast covered with toasted panko breadcrumbs

Put the breaded chicken pieces on a lightly greased wire rack on top of an oven tray.

Panko coated chicken breast pieces on a wire rack ready to go into the oven

STEP

Bake the Chicken

Once the oven has reached the right temperature (220°C/430°F), put the tray with the breaded chicken on the bottom shelf and bake for 10 minutes. After 10 minutes, take the tray out of the oven and carefully flip the chicken pieces over.

breaded chicken bread on a wire rack ready for baking

Place the tray back in the oven and bake for another 15 minutes.

Baked chicken katsu pieces on a wire rack fresh out of the oven

STEP

Prepare the Sauce

While the chicken is baking, get the sauce ready by mixing all the sauce ingredients together in a bowl. Taste it and add more seasoning if you think it needs it.

sesame seed based katsu sauce mixed in a small glass bowl

STEP

Serve

Once the chicken has finished baking, take it out of the oven and let it rest for 2-3 minutes before serving. Serve the crispy baked chicken katsu with the prepared sauce on the side for dipping or drizzling.

Pouring homemade sesame sauce over oven baked chicken katsu pieces on a black plate with salad

For a complete meal, consider serving with steamed rice and a side of vegetables.

Jump to Full Recipe Measurements

I hope you enjoy this Oven-Baked Chicken Katsu recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!