There’s something wildly satisfying about a crunchy, golden chicken katsu with a bright, tangy sauce. This Easy Baked Chicken Katsu with Pineapple Katsu Sauce gives you all the crispiness and sweet-acid balance you crave, but with less fuss and a simple oven bake instead of deep frying. It’s an approachable weeknight recipe that feels special enough for guests, and the pineapple-based sauce cuts through the richness beautifully. Serve with steamed white rice and pineapple chunks for a plate that’s comfort food and sunshine in one.

Why you’ll love this recipe

Simple steps: Three bowls and a baking sheet—no fryer, no splatter.
Better-for-you crisp: Panko breadcrumbs and a quick spritz of cooking spray create a satisfyingly crunchy crust when baked.
Bright sauce: Pineapple juice, vinegar, and a touch of ketchup turn into a glossy, sticky katsu sauce that pairs perfectly with the chicken.
Quick to make: From fridge to table in about 30–35 minutes.

Ingredients

Use the exact ingredient names and amounts below when you cook. These are designed to yield perfectly seasoned, crisp chicken and a balanced pineapple katsu sauce.

▢1 boneless skinless chicken breast
▢Salt
▢1/4 cup all-purpose flour
▢1 large egg, beaten
▢3/4 cup panko
▢Cooking spray
▢1 tablespoon soy sauce
▢2 teaspoons cornstarch
▢1/4 cup granulated sugar
▢2 teaspoons brown sugar
▢1 tablespoon white vinegar
▢3 tablespoons pineapple juice (can be from a can of pineapple chunks)
▢1 teaspoon ketchup
▢White steamed rice (optional)
▢Pineapple chunks (optional)

Taste and texture notes

This Easy Baked Chicken Katsu with Pineapple Katsu Sauce delivers a crisp exterior from panko, a tender interior from the chicken breast, and a glossy, slightly sticky sauce that’s both sweet and tangy. The pineapple juice and vinegary edge brighten the sauce, while the combination of granulated and brown sugar provides depth so it doesn’t taste one-note. If you serve it with white steamed rice, the rice soaks up the sauce and becomes a delicious canvas for every bite.

Equipment

Baking sheet with a rack (or just a baking sheet lined with foil)
Three shallow bowls or plates for the dredging station
Small saucepan
Meat mallet or rolling pin
Tongs

Step-by-step instructions

Below are clear, step-by-step directions for making this Easy Baked Chicken Katsu with Pineapple Katsu Sauce. Follow them in order to get a perfectly cooked, crispy katsu with a balanced pineapple katsu sauce.

Prep the chicken breast: Place the 1 boneless skinless chicken breast on a cutting board. If it’s uneven in thickness, cover it with plastic wrap and gently pound it with a meat mallet or rolling pin until it’s about 1/2-inch thick across. This helps it cook evenly. Season both sides lightly with Salt.
Set up your dredging station: Put the 1/4 cup all-purpose flour in the first shallow bowl. Pour the 1 large egg, beaten, into the second bowl. Put the 3/4 cup panko in the third bowl. These three stations will help you get an even coating on the chicken breast.
Coat the chicken: Working with one piece at a time, dredge the chicken breast in the flour, shaking off any excess. Then dip it into the beaten egg, letting the excess egg drip off. Finally, press the chicken into the panko to coat evenly and gently press the crumbs into the surface so they adhere well.
Arrange for baking: Place a wire rack on top of a baking sheet if you have one; this allows hot air to circulate and helps the breading crisp. Put the panko-coated chicken breast on the rack (or directly on the lined baking sheet if you don’t have a rack). Lightly spray the top of the chicken with Cooking spray to promote browning and a crunchier crust.
Bake the chicken: Preheat the oven to 425°F (220°C). Bake the chicken on the middle rack until the outside is golden and the internal temperature reaches 165°F (74°C), about 15–20 minutes depending on thickness. If the top needs extra color, switch to the broiler for 1–2 minutes while watching carefully to avoid burning. Remove from the oven and let rest a few minutes before slicing.
Make the pineapple katsu sauce: While the chicken bakes, combine the sauce ingredients. In a small saucepan, add 1 tablespoon soy sauce, 2 teaspoons cornstarch, 1/4 cup granulated sugar, 2 teaspoons brown sugar, 1 tablespoon white vinegar, 3 tablespoons pineapple juice (can be from a can of pineapple chunks), and 1 teaspoon ketchup. Whisk these together until the cornstarch is dissolved and the sugars are somewhat incorporated.
Cook and thicken the sauce: Place the saucepan over medium heat. Stir constantly as the mixture warms; it will begin to bubble and thicken. Continue cooking and stirring for 1–2 minutes after it starts to boil so the cornstarch reaches full thickening power and the sauce becomes glossy and slightly syrupy. Remove from heat when the sauce coats the back of a spoon.
Slice and plate: Once the chicken has rested for a couple of minutes, slice the chicken breast into strips. Arrange the slices on a plate or over a bed of White steamed rice if using. Spoon the warm pineapple katsu sauce over the chicken, or serve it on the side for dipping.
Garnish and serve: Top the plate with fresh Pineapple chunks if you like. The fruit adds freshness and a pop of color. Serve immediately so the crust stays crisp and the sauce is glossy.

Make-ahead and storage

You can prepare the sauce up to 3 days in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of pineapple juice or water if it becomes too thick. Cooked chicken katsu is best eaten the same day, but leftover slices can be kept in the fridge for up to 2 days. Re-crisp in a warm oven at 375°F (190°C) for 5–8 minutes before serving.

Tips for success

For an even coating, press the panko into the egg-wet chicken with your hands so the crumbs adhere.
If your chicken breast is very large, consider butterflying it first or cutting into two pieces so it cooks evenly.
Keep a close eye if you broil to finish the top—panko browns quickly.
Use canned pineapple juice from the pineapple chunks to add plenty of natural fruit flavor to the sauce.
Adjust the sweetness by decreasing the granulated sugar slightly if you prefer a less sweet sauce.

Serving suggestions

Serve this Easy Baked Chicken Katsu with Pineapple Katsu Sauce over White steamed rice for a classic pairing. Add a crisp cucumber salad, quick pickled red onions, or a simple green salad to cut through the richness. Pineapple chunks on the side make it feel island-inspired and give a refreshing contrast to the crunchy chicken and sticky sauce.

Recipe at a glance

Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes
Servings: 1–2 (depending on appetite)

Final thoughts

This Easy Baked Chicken Katsu with Pineapple Katsu Sauce is proof that big flavor doesn’t require a lot of fuss. The straightforward dredge-and-bake method yields a crunchy, golden exterior while keeping the inside juicy, and the pineapple katsu sauce adds a sweet-tangy lift that transforms every bite. It’s an easy weeknight win that tastes like you spent more time on it than you actually did—perfect for a cozy dinner or an impressive, simple main when friends drop by.