Chicken katsu

Chicken katsu

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(63 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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10th Aug, 2013
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.
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.
15th May, 2013
What is the rice stuff on the side?
9th Dec, 2013
its rice
17th Apr, 2013
I tried this receipe with just normal breadcrumbs and it was nice. The curry sauce was ok for the kids but I will make it a little spicer next time as would have been better with a 'kick' and try the cornflake coating instead.
11th Apr, 2013
My 14 year old son made this for me and my husband for dinner and it was such a success! The sauce was different from a restaurant but in a good way! We didn't use Korma paste but a medium spiced Moglai paste. It was pleasantly spicy and fruity. I will definitely be asking my son to make it again!
25th Mar, 2013
Nice easy dinner. Loved the cornflake crumb! I forgot to get eggs and so coated the chicken in a mixture of korma paste and yoghurt which was actually pretty nice! The sauce was a bit sweet and there was so much of it but generally a nice meal!
10th Feb, 2013
Made this tonight, kids loved the crispy chicken. 3yo refused to try the sauce (which was WAY thicker than in the photo even after I slackened it off a little), 5yo was told it was Japanese ketchup and ate it. According to the adult who ate it there was too much korma paste and honey for his taste. Will certainly make the chicken like this again but might skip the sauce.
5th Feb, 2013
Absolutely fantastic. Used rice flakes to make it more authentic, and made the sauce for four although we were only two. My wife says she wants me to make it at least once a week. Thanks for the receipe.
5th Feb, 2013
Absolutely fantastic. Used Rice flakes to make it more authentic. Served with Coconut rice and peas. Used the amounts to make the sauce for 4 although it was only for 2. My wife wants it once a week. (this dish I mean) Many thanks for the receipe


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