Chicken Katsu

You’ve obviously heard of it, instead of splurging £££ on Katsu, why not make your own? It’s easy and you can customise it!


Chicken Breasts2
Panko Breadcrumbs3 cups
Flour2 cups
Egg2 medium


Onion1 medium diced
Carrot1 (chunks)
Medium Curry Powder2 tbsp
Salt1 tsp
Light Soy Sauce2 tbsp
Stock (veg/chicken)1 litre
Flour1 tbsp
Olive oil3 tbsp
Sunflower Oil1 cup
  1. Slice the chicken breast into to thin ‘steaks’. Or pound the breast with a rolling pin and split into two equal parts.
  2. Dice the onions and cut the carrot into small cubes.
  3. Crack an egg into a bowl, put panko breadcrumbs in another and flour in a third bowl.
  4. One by one put the chicken in the flour, then the egg and then the bread crumbs. Set aside.
  5. In a preheated saucepan, add the olive oil.
  6. Add the onions and fry on medium heat till golden. Add ginger garlic paste.
  7. Add the carrots, flour, curry powder and salt.
  8. Slowly add the stock mixing throughout making sure there are no lumps. Don’t add all at once, keep some aside incase you need to thin the sauce at the end.
  9. Add the soy sauce and honey and let it simmer for 15 mins. You can blend it at the end of you want a smooth sauce, or leave the bits in.
  10. Cook rice this way!
  11. In a preheated frying pan, add enough Sunflower oil to cover the whole base. You can test if it’s hot by dropping a breadcrumb in.
  12. Add the chicken, flip it after 2-3 mins depending on your thickness. Remove once chicken is fully cooked.
  13. Best way to serve: rice at the bottom of the bowl.on top: Sauce on one side and the chicken on the other side.

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