Chicken katsu

Chicken katsu

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(59 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4
Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce

Nutrition and extra info

Nutrition: per serving

  • kcal319
  • fat5g
  • saturates1g
  • carbs36g
  • sugars13g
  • fibre0g
  • protein34g
  • salt2g
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Ingredients

  • 4 skinless chicken breast
  • 1 large egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 8 tbsp finely crushed cornflakes or panko crumbs
  • 2 garlic clove, crushed
  • 1-2 tbsp Korma paste
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 4 tbsp ketchup
  • 2 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 tbsp cornflour

Method

  1. Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.

  2. Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.

  3. Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.

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Comments, questions and tips

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cheesecake lover 003's picture
cheesecake lover 003
26th Nov, 2013
i hope this recipe will win me a cooking compition thanks for the support
kgt553
11th Nov, 2013
I agree with the previous reviews; it doesn't really taste like katsu curry, but it is tasty, and quick. I would consider adding a bit of chilli to give it a bit more of a kick another time.
Joda Cast
23rd Sep, 2013
My housemate came running to the kitchen to examine the awesome smell and I ended up making a batch for him too. Made as per the ingredients above and tasted awesome. really liked the curry sauce this recipe makes. Katsu is the breaded/flaked cutlet. If you are looking for the curry sauce ala Wagamama then you need an Asian store selling the curry sauce. But i would give this a try first :)
glebedecorative
12th Sep, 2013
I love the sauce and experimented with it to make a veggie version using those naughty courgettes that get away and end up being about 3 inches in diameter and 10 inches long. Sliced in about a 1cm thickness and breaded and floured as above, just bake in the oven on an oiled baking sheet at 200 for about 40 mins turning halfway through - don't bother with the pre-frying, just makes a mess and brings nothing to the table apart from extra calories. The sauce works with both chicken and veggie stock - have tested both, although you may want to adjust the sugar depending on the saltiness of the veggie stock used. Accompanied by a lovely salad with lots of fresh coriander, this is a very tasty and cheap winner.
chillichops
27th Aug, 2013
This was delicious and very quick and easy to make. I used Katsu curry paste instead of Korma. Served it with plain rice noodles and a sprinkling of fresh red chilli. Will definitely make again!
missfordy's picture
missfordy
12th Aug, 2013
5.05
I really enjoyed this meal. Although it wasn't exactly like the Katsu curries I have had before it was a nice, cheap, filling meal. I had pretty much all of the ingredients to hand which was nice and I was able to make it easily and quickly. It was a nice quick 'after work' tea.
claironeill
10th Aug, 2013
2.05
Really disappointed in this recipe. I was suspicious about the use of korma paste and I should've known as the sauce tasted nothing like authentic katsu curry sauce. Was also far too sweet. One positive from this recipe: Using cornflakes instead of breadcrumbs worked well.
samhinckley
7th Aug, 2013
Wonderful - This was a huge success in our house. I used breadcrumbs from an slightly stale white bread roll I had in. It worked fine. Will definitely be making this again.
lakrentz
15th May, 2013
What is the rice stuff on the side?
lawrence_b7
9th Dec, 2013
its rice

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