Chicken katsu

Chicken katsu

  • 1
  • 2
  • 3
  • 4
  • 5
(64 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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 4 skinless chicken breasts
  • 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 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

    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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
goodfood41
8th Oct, 2017
Just made this and it was amazing. My partner is a Katsu expert and was well impressed. Cooked exactly as the recipe said and it was fantastic, definitely doing this again and it was so quick to prepare. 10/10
stoniek
6th Oct, 2017
5.05
Loved it, the sauce was for me really tasty and so easy to make, definitely having this again!
CotswoldMummy
5th Sep, 2017
3.8
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
KarenP@123
11th Jul, 2017
1.3
Okay not keen on this recipe.
g4shallow
14th Apr, 2016
3.8
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.
hohare
1st Apr, 2016
3.8
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!!
Mangosmummy
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.
Eslbrown2
15th Apr, 2015
5.05
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!
sproom
5th Feb, 2015
5.05
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.
MandTW
15th Dec, 2014
5.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
jmordal1
24th Nov, 2014
0.05
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.