Baked Chicken Katsu Tenders with Sweet Dipping Sauce

By Sprig Originals ✓ · cooked up in Sprig

Golden panko-crusted chicken strips baked (not fried) until shatteringly crisp, with a mild sweet-and-tangy katsu dipping sauce made from ketchup, honey and Worcestershire. Toasting the panko first is the trick that makes oven katsu taste like the real thing, and it's gentle enough for the fussiest eater.

Ingredients

• 1.5 lb boneless skinless chicken breasts, cut into 1-inch strips
• 2 cups panko breadcrumbs
• 3 tbsp neutral oil, such as vegetable or canola
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tsp salt

• 1/3 cup ketchup
• 2 tsp Worcestershire sauce
• 1 tbsp honey
• 3 cups cooked short-grain white rice, warm

Instructions

1. Heat the oven to 425°F (220°C) and set a wire rack on a large rimmed baking sheet, or simply line the sheet with parchment.
2. In a large dry skillet over medium heat, toss the panko with the 3 tablespoons of oil and stir constantly for 3 to 4 minutes, until the crumbs are evenly golden brown. Tip them into a shallow bowl and let cool for a minute — this is what makes the baked coating crisp.
3. Pat the chicken strips dry and season all over with the salt. Set up two more shallow bowls: one with the flour, one with the eggs beaten with 1 tablespoon of water.
4. Coat each strip in flour (shake off the excess), then egg, then press firmly into the toasted panko so the crumbs stick. Arrange on the rack or sheet in a single layer with a little space between each piece.
5. Bake for 14 to 18 minutes, until the coating is deep golden and the chicken reaches 165°F (74°C) at the thickest point. No flipping needed.
6. While they bake, stir the ketchup, Worcestershire sauce and honey together in a small bowl until smooth. Serve the tenders hot with warm rice and the sauce for dipping.

Chef's tips

Nutrition (per serving, estimated)

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