• 2 x Chicken Breasts (Skinless)
  • 5 Tbsp Plain Flour
  • 1 Egg, Beaten
  • 100g Panko Breadcrumbs
  • 1 Tbsp Olive Oil
  • 100ml Vegetable Oil
  • 1 Onion, Peeled & Diced
  • 3 Garlic Cloves, Peeled & Sliced
  • 1 Carrot, Peeled & Diced
  • 1 Tbsp Mild Curry Powder
  • 600ml Chicken Stock
  • 1 Tsp Honey
  • 1 Tsp Soy Sauce
  • 1 Tsp Garam Masala
  • 1 Tsp Worcester Sauce
  • Salt & Pepper
  • Basmati Rice (Optional)
  • Salad Leaves (Optional)


  • STEP 1
    First thing to do is make the sauce, grab a saucepan and place over a medium heat, add the olive oil, then add the onion, garlic & carrot and sweat for 10mins with the lid on until caramelised and softened.
  • STEP 2
    Once softened add 1 tbsp of flour and the curry powder and cook for 1 min. Now gradually add the chicken stock and stir, continue stirring to avoid lumps. Pour in the soy sauce, honey, worcester sauce, garam masala and stir, turn the heat to a medium low and simmer for 15mins until thickened. Once thickened you can keep the sauce as it is, or strain it through a sieve and remove the veg.
  • STEP 3
    Now for the chicken, in 3 bowls, place the rest of the flour seasoned with salt & pepper, beaten egg and panic breadcrumbs in separate bowls. Grab one of the chicken breasts and dip in the flour first making sure its coated front and back, then dip in the egg mixture coating the front and back then finally placing in the panic breadcrumbs and thoroughly coating it in them. Repeat with the other breast.
  • STEP 4
    Grab a frying pan and place over high heat and pour in the vegetable oil and wait until its hot, then place the chicken down in the pan and cook for 5mins on each side, making sure the chicken is cooked through and golden.
  • STEP 5
    Serve with rice, slice the chicken diagonally and place on the plate and pour over a ladle full of katsu sauce on the chicken. Garnish with salad and serve

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