Family Favorite–Oven-Baked Panko-Crusted Chicken (Easy Chicken Katsu)

This year’s back to school process is a little different than the ones I’ve been through for the last 13 years. This year, my son is moving out to go to school. He is headed to UH Manoa which isn’t too far away but it is still on another island–which requires a plane ride. Instead of buying normal school supplies, I’m buying things that he needs to live away from us. (Like this laundry bag. And this power strip surge protector.)

Since my son (the picky eater) is moving out and I won’t be cooking for him much, at least until Thanksgiving when I think he will be coming home for a visit, I’m trying to make dishes he enjoys before he leaves. Luckily, most of what he likes are easy. One dish he loves to eat is an oven-baked panko-crusted chicken. It is so easy and he loves it.

Just season some boneless, skinless chicken thighs with salt and pepper. Coat the seasoned chicken with a light layer of mayonnaise. Then, press the mayo-coated chicken into panko. Place the chicken on a rack on a sheet pan and bake for around 30-35 minutes at 375 degrees. Serve with tonkatsu sauce. That’s it!

One time I didn’t have enough panko so I supplemented it with crushed Chicken in a Biskit crackers. That worked really well. Sometimes, I add shredded Parmesan cheese to the panko mixture. That works well too. You can make all kinds of modifications. Enjoy! Living Hilo Style.

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