Sprig Originals's kitchen / Crispy Baked Chicken Katsu Bites
Crispy Baked Chicken Katsu Bites
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 nuggets baked instead of fried, with a mild ketchup-and-honey katsu sauce for dunking. The panko gets toasted in the pan first, so the coating comes out shatteringly crisp in the oven with no deep-frying and no spice — just the sweet-savoury flavour kids ask for again the next night.
Ingredients
Chicken
- 1.5 lb boneless skinless chicken breasts
- 1.5 cups panko breadcrumbs
- 3 tbsp vegetable oil
- 1/3 cup all-purpose flour
- 2 large eggs
- 3/4 tsp salt
Katsu Dip
- 1/3 cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp honey
- 1 tsp soy sauce
Instructions
- Heat the oven to 425°F and line a large rimmed baking sheet with parchment. In a wide skillet over medium heat, stir the panko with the vegetable oil for 3 to 4 minutes, until evenly light golden, then tip it into a shallow bowl and let it cool for a minute.
- Slice the chicken breasts into strips about 1 inch wide and 3 inches long (halve any very thick pieces so everything is a similar thickness) and sprinkle all over with the salt.
- Set up two more shallow bowls: the flour in one, the eggs beaten with 1 tablespoon water in the other. Coat each piece of chicken in flour, then egg, letting the excess drip off, then press firmly into the toasted panko so the crumbs stick all over.
- Arrange the bites on the baking sheet without touching and bake for 14 to 18 minutes, until the coating is deep golden and the chicken reaches 165°F on an instant-read thermometer. No flipping needed.
- While they bake, stir the ketchup, Worcestershire sauce, honey and soy sauce together in a small bowl until smooth. Taste and add a little more honey if your kids like it sweeter.
- Let the bites rest 3 minutes, then pile onto plates with the dip alongside for dunking.
Chef's tips
- Serve with steamed short-grain rice and cucumber sticks for a full katsu plate.
- Toasting the panko first is what makes baked katsu crunchy — don't skip it, and stir constantly so it browns evenly.
- Chicken thighs work too; trim them flat and add 2 to 3 minutes to the bake time.
- Leftovers reheat crisp in a 400°F oven or air fryer for 5 minutes; the microwave will make them soft.
Nutrition (per serving, estimated)
487calories
42gprotein
47gcarbs
14gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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