Chicken katsu

Chicken katsu

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(41 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
319
protein
34g
carbs
36g
fat
5g
saturates
1g
fibre
0g
sugar
13g
salt
2g

Ingredients

  • 4 skinless chicken breasts
  • 1 large egg, beaten
  • 8 tbsp finely crushed cornflakes or panko crumbs
  • 2 garlic cloves, crushed
  • 1-2 tbsp Korma paste
  • 1 tbsp soy sauce
  • 4 tbsp ketchup
  • 2 tbsp honey
  • 2 tbsp cornflour

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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.

Recipe from Good Food magazine, April 2012

Comments, questions and tips

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Comments

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nebbsie's picture
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Not Katsu! For starters real Katsu is based on garam masala powder. I have been to Japan this year and this tastes nothing like it. Also in the picture it's too runny to be Katsu. If you want good Katsu it's best to go somewhere and have it preferably a Japanese restaurant as its one of those hard to get exact sauces.

janie_lou's picture
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Lovely recipe for katsu - I live in rural France and Wagamama's doesn't exist here...nor do panko breadcrumbs! I had a yearning for this dish but used Special K cereal instead of cornflakes as its all I had and to be honest I don't think I'd try it with cornflakes now as it was so good using the Special K! I also found it tastier and a better texture when I tried it with turkey fillets instead.

However I'm not convinced by the ingredients for the sauce, so I always make the sauce in the other chicken katsu recipe on this website. Hence the 3 stars - I would give the recipe for the meat part 5 stars.

icookedit's picture

Hey there,
I tried this dish quite a few times but didn't came out as good as in restaurants. I cannot wait to try this recipe! Once I'll made it, I will make a post on my blog (icookedit.us).
Thank you for the recipe.

specialk85's picture
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I made this last night and I used potato instead of rice as my partner doesn't like rice and it was LOVELY! WOW! thank you so much for such an easy to make dish that tastes great!

macskitchen's picture
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Everyone really enjoyed this, even me, my own worst critic!
I have to admit though, that it definitely wasn't authentic Japanese as I used a Madras paste for extra bite! Geography eh?!

sjwilliams999's picture
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We have had this a couple of times now. Both of us like it and it is very easy to make so great for mid week.
I also added extra cornflakes and, on the second making, a hotter curry paste.

icclebabes's picture

Miso paste also works well instead of the Korma paste

dbinqs's picture

Herons sell a curry powder £1.10 that is very simular to Japanese curry and is tasty as or if you go to a Chinese/Asain supermarket you can get Japanese curry cubes for about £2.50 ish and you can get Asian breadcrumbs from there as well.

thecherub's picture
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This was good and quite simple. The sauce was a bit too watery though and needs some thickening. I also used whatever curry paste I had (I think any paste would work) Wasnt amazing but was tasty and probably will do again.

chlorine101's picture
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This is NOT Katsu curry. Japanese curry is nothing like korma paste. If you want to make Chicken Katsu curry you need to buy Japanese curry cubes and use panko breadcrumbs not cornflakes.

bethocallaghan's picture
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didn't think the sauce was amazingly interesting.

katcurnock's picture
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I cooked this and it was amazing, though I did add a little more spice. However the nutritional values are wrong, curry paste is high in fat and when i worked out the values of mine the meal contained 10g of fat.

libby0's picture
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strange pleasant taste...

jenidal's picture
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Woops, *amount* not *punt*

jenidal's picture
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I've made this on two occasions now and I loved it as did my guests! I used 2 good tbsp of paste and more cornflakes than stated as the punt stated wasn't enough, so tasty, easy and healthy. I served it with basmati & wild rice and mixed veg

monique65's picture
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We liked this dish, but never had a Katsu chicken before. I adjusted one thing: added some salt to the sauce and served it with stir fried vegetables,soy sauce and stirred this through white rice.
I used Panko, and this browns probably less than cornflakes.
You can see my result at www.moniqueskeukentje.blogspot.com.

ctlarnold's picture
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I made this receipe mainly out of curiosity of what eating chicken with a cornflake crumb would taste like. It was Ok, I wouldn't make it again but it was edible and not digusting. The same cannot be said for the sauce however, It just tasted horrible, and I followed the recipe to the letter. My husband is a big Katsu chicken fan but when he tried it and I told him what it was supposed to be he said it tasted abosultely nothing like it and I agree.

cottam1's picture
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I tried this recipe last night as my partner is a big fan of Katsu Curry, after one mouthfull he said it was a dish he wanted me to do regulary. I always thought it would be complicated to make but it was so easy, I never thought I would be eating cornflakes with chicken!

beckymillar's picture
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Yummy! So quick, so easy and so tasty. Next time I will use a spicier curry paste but highly recommend this recipe!

wendy_darling's picture

This was the worst thing I have ever made from this website which is usually excellent and it's where I get all my dinner inspiration from. I used to use a different recipe but when I clicked on my saved URL I got a message to say that the recipe licence had expired and suggested this as an alternative. It was absolutely foul so I cobbled together the other recipe from memory and adjusted this one. It's not going well and at almost 7:30 I am about to serve a disappointing dinner to my family. I have emailed the BBC Good Food team to see if the old one can be reinstated or sent to me. It was absolutely delicious and I feel sorry for anyone that has tried this one and been disappointed. Beware, save your favourite recipes

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