Sprig Originals's kitchen / Crispy Baked Chicken Katsu Strips with Sweet Katsu Dip
Crispy Baked Chicken Katsu Strips with Sweet Katsu Dip
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Golden panko-crusted chicken strips baked instead of fried, with a two-minute sweet-and-tangy katsu dipping sauce made from ketchup and pantry staples. Mild, crunchy on the outside and juicy inside — the kind of dinner kids ask for again the next week.
Ingredients
Chicken
- 1.5 lb boneless skinless chicken breasts
- 2 cups panko breadcrumbs
- 3 tbsp vegetable oil
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tsp salt
Katsu Dipping Sauce
- 1/3 cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp honey
Instructions
- Heat the oven to 425°F (220°C) and line a large baking sheet with parchment. Put the panko and vegetable oil in a large dry skillet over medium heat and stir constantly for 4 to 5 minutes, until the crumbs are evenly golden brown, then tip them into a shallow bowl to cool slightly.
- Slice the chicken breasts lengthwise into strips about 1 inch wide, pat them dry with paper towels, and season all over with the salt.
- Set out two more shallow bowls: one with the flour, one with the eggs beaten smooth. Coat each strip in flour (shaking off the excess), then egg, then press it firmly into the toasted panko so the crumbs stick on all sides. Lay the strips on the baking sheet without touching.
- Bake on the middle rack for 12 to 15 minutes, until the chicken is cooked through and registers 165°F (74°C) at the thickest point. There is no need to flip — the crumbs are already browned.
- While the chicken bakes, whisk the ketchup, Worcestershire sauce, soy sauce and honey together in a small bowl until smooth. Taste and add a little more honey if your kids like it sweeter.
- Let the strips rest 3 minutes so they stay juicy, then pile onto plates with the dipping sauce alongside.
Chef's tips
- Serve with steamed white rice and cucumber sticks for a classic katsu plate; the sauce doubles as a dip for the cucumbers.
- Toasting the panko in oil first is what makes baked katsu genuinely crunchy — don't skip it, and stir the whole time so it browns evenly.
- Chicken tenders work instead of sliced breasts and need only 10 to 12 minutes. Thin-cut pork loin chops work too, at 15 minutes.
- Leftover strips reheat crisp in a 375°F oven for 8 minutes; they go soft in the microwave.
Nutrition (per serving, estimated)
542calories
47gprotein
55gcarbs
15gfat
Estimates only — values vary with brands and portions.
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