This recipe is a modern classic for a reason. Crunchy chicken paired with a fruity curry sauce, what's not to love?! Serve with a fresh crunchy salad and some sticky rice, for the ultimate 'fakeaway' experience.
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Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
30 mins
Total Time:
1 hr
Cal/Serv:
480
Ingredients
CHICKEN KATSU INGREDIENTS
4
skinless chicken breasts (around 150g each)
50g
plain flour
1
large egg, lightly beaten
100g
panko breadcrumbs
Sunflower oil, to shallow fry
KATSU CURRY SAUCE INGREDIENTS
1tsp.
sunflower oil
1
onion, finely chopped
21/2
cm piece fresh root ginger, peeled and grated
2
garlic cloves, crushed
1Tbsp.
medium curry powder
2Tbsp.
plain flour
500ml
chicken stock
1Tbsp.
soy sauce
2tsp.
honey
FOR THE SALAD
1
carrot
75
sugar snap peas, sliced into
thin strips
2
spring onions, sliced
Small handful each mint and coriander
Juice ½ lime
Rice, to serve
Directions
How to make Chicken Katsu curry
Step 1
Bash chicken breasts between two sheets of baking paper or clingfilm with a rolling pin to flatten them to an even thickness.
Step 2
Put flour, egg and breadcrumbs into separate shallow bowls. Dip each chicken breast into flour (tap off excess), then egg and finally breadcrumbs. Repeat until all chicken breasts are coated. Set aside while you make the sauce.
Step 3
For the sauce, heat oil in a saucepan and fry onion over medium heat for 5min to soften and start to turn golden. Add ginger and garlic and cook for a further min, then stir in curry powder and flour. Cook for 1min, then gradually add stock to avoid lumps forming. Add soy sauce and honey. Bring to the boil, then simmer for 10-15min to reduce until thickened. Blitz in a blender to make a smoother sauce, if you like.
Step 4
Heat a thin layer of oil in a large non-stick frying pan over medium-high heat and cook chicken for 5min on each side or until cooked through.
Step 5
For the salad, peel carrot into ribbons, mix with sugar snaps, spring onions, herbs, a squeeze of lime to taste and seasoning. Serve with rice, chicken and the sauce.
Our chicken katsu uses panko breadcrumbs which makes the chicken extra crispy. If you can’t get hold of them, use regular dried breadcrumbs.
If you want to prep ahead, make the sauce up to 2 days ahead, cool and store in an airtight container in the fridge for up to 2 days. Reheat in a pan over low heat until piping hot to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
