Chicken katsu

Chicken katsu

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(62 ratings)

Prep: 10 mins Cook: 30 mins


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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  • 4 skinless chicken breasts
  • 1 large egg, beaten



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

  • 8 tbsp finely crushed cornflakes or panko crumbs
  • 2 garlic cloves, 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 is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 2 tbsp cornflour


  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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5th Sep, 2017
Just made this tonight and it went down very well but not Wagamama.....anyway, I found using Panko breadcrumbs was a bit of a faff so think I'll stick to my usual bread-crumbing method....flour, egg, Paxo or fresh breadcrumbs etc. I lightly fried the coated chicken before I put it into the oven. Sauce was good but had to be boiled for longer than stated before it reduced and thickened. Also I mixed the cornflour with water before adding otherwise it would have been lumpy. My family gave it 8/10 :-)
KarenP@123's picture
11th Jul, 2017
Okay not keen on this recipe.
14th Apr, 2016
Made this for the family last night, went down great with the kids and myself but my wife said it was too sweet for her so she wouldn't want it again. If I make it again I think I will do what hohare did.
1st Apr, 2016
Easy peasy. Used crushed rice crispies for this which worked brilliantly. Didn't have Korma paste so I made my own with curry powder, garam Masala and oil - also used some onion, chilli, Worcester sauce and lime juice to give a bit more depth and tanginess to the sauce as I found it to be a bit sweet. Went down a treat!!
30th Aug, 2015
Great store cupboard dish, very tasty and easy. I didnt have any korma paste so used tandoori paste which was perhaps a bit too sour and hot so i tempered it with a couple of tablespoons of coconut milk which really improved it, A winning go to recipe.
15th Apr, 2015
Made this last night and was a great success! Although having read previous comments I used some of the ingredients from the 'lighter chicken katsu' recipe for the sauce. I fried off onions and garlic, added garam masala, garlic, turmeric and chili powder. Then a couple of tsp of korma paste, tom purée, chicken stock, soy sauce and honey. Boiled for ten mins and then added cornflower mixed with some cold water to thicken and was the perfect consistency!
5th Feb, 2015
Made this tonight and really loved it, my youngest son said it was the 'best meal he had eaten in ages'. I am not the best cook, but found this easy. Used good quality chicken breasts, cornflakes, used a jar of decent Korma sauce and added soy sauce and a bit of hot chilli sauce, and it worked out really well. I am pleased with myself, often my cooking seems to be better in my imagination than on the plate but for once, they were the same ! I would recommend good quality chicken, I think it made a lot of difference.
15th Dec, 2014
Really enjoyed this. When I make it again I'll make the sauce more spicy and I'll add more stuff to the rice to make it a bit more interesting.
14th Aug, 2014
First of all, this is quite nice. It's not a katsu curry and I've no idea what it actually is, but it tastes good. Secondly a few issues with the instructions - 1) Should flour the chicken before the egg, makes it easier for the crumbs to stick. 2) It takes more than 20 minutes to cook the chicken pieces. 3) The cornflour should be watered before pouring into the curry mixture or it just clumps together.
Cooking Freak
26th Feb, 2014
Brilliant recipe, all the family enjoyed this. I used tikka paste instead of korma only because that's all I had in the fridge and it worked very well. My husband has travelled to Japan a couple of times with work and he says it's very close to the sauce he's had there! Top marks for this recipe


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24th Nov, 2014
I'm sorry, but I tried this recipe because it sounded easy and promising, but it turned out pretty awful and tasteless. The sauce was ok, but the chicken tasted of... well, plain chicken in breadcrumbs. I then cooked it again, but instead I first tenderised the chicken a bit, marinated in salt, pepper and garlic, then dipped first in plain flour, then beaten egg, and then the panko crumbs, and finally fried it in a pan - a method that most other recipes recommend. It was a million times better.