CHICKEN KATSU CURRY
Golden, crispy chicken coated in crunchy panko breadcrumbs, served with a rich, gently spiced curry sauce — this homemade Chicken Katsu Curry is pure comfort food. It’s easier than you think and perfect for a fakeaway night at home that the whole family will love.
Servings: 4
Calories: 600kcal
Cost: from £1.36
Ingredients
For Chicken
- 2 x Chicken Breasts
- 200 ml Milk
- 1 tbsp lemon juice
- 100 g Plain Flour seasoned
- 1 egg beaten
- 100 g Panko Breadcrumbs
- Chilli Powder pinch
- Oil for Frying
For Curry Sauce
- 25 g Butter
- 1 x Medium Carrot chopped
- 1 x Onion chopped
- 4 x Garlic Cloves rough chopped
- 1 inch Ginger peeled and roughly chopped
- 2 tbsp Curry Powder
- 1 tbsp Ketchup
- 1 tbsp Honey
- 1 tbsp Miso Paste
- 1 tbsp Dark Soy Sauce
- 1 Chicken Stock Cube made up to 500ml
To Serve
- Braised Rice
- Korean Cucumber Salad optional
- Spring Onions thinly sliced
Instructions
Prepare & Tenderise the Chicken
- Slice each chicken breast in half horizontally to create thinner pieces.
- Place between two sheets of greaseproof paper and gently bash with a rolling pin until even in thickness.
- What to look for: You want the chicken evenly flattened — about 1–2cm thick — so it cooks quickly and evenly.
- Place the chicken into a bowl with the milk and lemon juice. Leave to soak for at least 30 minutes (or up to 24 hours in the fridge).
- Tip: This step makes the chicken extra tender and juicy.
Set Up Your Coating Station
- Prepare three bowls: One with flour, One with beaten egg (add a splash of the milk mixture), One with panko breadcrumbs mixed with a pinch of chilli powder
- Take each piece of chicken and coat in flour, then egg, then breadcrumbs. Set aside on a plate ready for frying.
- Tip: Use one hand for dry ingredients and one for wet — it keeps things less messy.
- What to look for: Each piece should be fully coated with no bare spots, especially in the breadcrumbs for that crispy finish.
Start the Curry Sauce
- In a saucepan, melt the butter over a medium heat.
- Add the chopped onion and carrot and cook for about 5 minutes, stirring occasionally.
- What to look for: They should start to soften and smell slightly sweet — no browning needed.
Build the Flavour
- Add the garlic and ginger and cook for 1 minute, stirring so it doesn’t catch.
- Add the curry powder and cook for 30 seconds.
- What to look for: You’ll notice a strong, fragrant aroma — that’s when it’s ready.
Simmer the Sauce
- Stir in the ketchup, honey, miso paste, soy sauce and stock.
- Bring everything to a gentle simmer and cook for 20 minutes, stirring occasionally.
- What to look for: The carrots should be soft enough to mash easily with a spoon.
Blend Until Smooth
- Remove from the heat and carefully blend until smooth using a stick blender.
- Tip: Keep the blender fully submerged to avoid splashes — the sauce will be hot.
- You should end up with a smooth, glossy curry sauce.
Fry the Chicken
- Heat oil in a deep pan to around 170°C.
- No thermometer? Drop in a small piece of bread — if it sizzles straight away and turns golden in about 30 seconds, you’re good to go.
- Carefully add 2 pieces of chicken at a time.
- Fry for 3–4 minutes, then turn and cook for another 2–3 minutes.
- What to look for: The coating should be golden, crisp and crunchy.
- Remove and place on a wire rack so it stays crispy while you cook the rest.
Serve
- Slice the crispy chicken into strips.
- Serve on a bed of warm rice, spoon over the curry sauce and finish with sliced spring onions.
- 🍽️ Serving Suggestions
🍽️ Serving Suggestions
- Serve with: Sticky rice or jasmine rice, Korean cucumber salad for freshness, Extra chilli oil if you like a bit of heat
Notes
Make ahead: Sauce can be made in advance and reheated.
Oven option: Bake breaded chicken at 200°C for 20–25 minutes if you prefer not to fry.
Extra crispy: Double dip in egg and breadcrumbs for an even crunchier coating.
Storage: Keep leftovers in the fridge for up to 2 days. Reheat chicken in the oven to keep it crisp.
Freezer friendly: Sauce freezes well for up to 3 months.