Baked Chicken Katsu with Mongolian BBQ Sauce
Prep time
Cook time
Total time
Recipe type: Main Dish, Chicken
Serves: 2-3 breasts (depending on weight of individual breasts)
  • 1 lb. boneless, skinless chicken breasts
  • ⅔ cup P.F. Chang's® Home Menu Mongolian BBQ Sauce
  • 1 cup panko crumbs
  • 2 Tbsp olive oil
  • ½ tsp ground ginger
  • ½ tsp garlic powder
  1. Place chicken breasts in a gallon-sized plastic bag and pound them to ½-inch thickness.
  2. Pour P.F. Chang's Home Menu Monglian BBQ Sauce in bag and place in refrigerator. Marinate for at least 30 minutes.
  3. Meanwhile, preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside.
  4. In a medium skillet, combine panko crumbs and olive oil over medium heat, stirring frequently, until crumbs are golden-brown. Remove from heat and transfer to a bowl. Stir in garlic powder and ground ginger. Pour panko mixture onto a large plate.
  5. Dip marinated chicken breasts, one at a time, into panko mixture, pressing crumbs into breasts to fully coat.
  6. Place breasts on prepared pan and bake for 12 minutes. Flip and bake for an additional 12 minutes, or until internal temperature of breasts reaches 165 degrees. Remove breasts from oven, serve over rice, and serve or drizzle with additional sauce. Enjoy!
Recipe by Simple, Sweet & Savory at