Chicken Katsu Curry
Britain’s favourite Japanese takeaway, made at home — crisp panko chicken sliced over rice with a smooth, mild, gently sweet katsu curry sauce. The sauce is far simpler than you would think, and home-frying the chicken means proper crunch every time.
Why this works
- Panko breadcrumbs fry up lighter and crisper than ordinary crumbs — the signature shatter of a good katsu.
- A mild curry-powder sauce with onion, garlic, ginger and a little sugar is smooth, sweet and gentle — the comforting katsu flavour, blended silky.
- Chilling the crumbed chicken before frying helps the coating stay put and crisp up evenly.
Ingredient notes and swaps
- Chicken breast — the classic; flatten thicker ones a little so they cook through before the crumb burns.
- Panko breadcrumbs — worth buying for the texture; ordinary crumbs work but are not as crisp.
- Mild curry powder — the base of the sauce; mild keeps it true to katsu, but use medium if you like more warmth.
- Brown sugar and soy — the sweet-savoury balance that defines the sauce.
Chicken Katsu Curry
FavouriteIf you are strapped for time but will not compromise on taste, this chicken curry is exactly what you need. Enjoy the silky sauce, crispy breaded chicken, rice and peas
Ingredients
Method
- Put the Flour, Egg and Breadcrumbs on separate dishes or trays
- Dust the Chicken in Flour, then Egg and finally Breadcrumbs
- Chill for 30 minutes
To make the Curry Sauce
- Cook the Onion, Garlic, Ginger and Chilli Flakes until softened
- Add the Curry Powder, stir and cook for 2-3 minutes, taking care not to catch on the bottom of the pan
- Slowly add in the Chicken Stock and then the Sugar
- Simmer for 15 minutes
- Blend the sauce until it is smooth using a stick blender or food processor
- Heat the Oven to 180 degrees C
- Heat 2 Tbsp of Oil in an ovenproof non stick frying pan
- Fry the Chicken on both sides until golden brown
- Transfer to a tray with a rack and finish cooking for 20 minutes in the oven
- Boil the Rice in salted water for about 10 minutes, adding the peas about a minute from the end
- Drain well and then toss with a couple of drops of Sesame Oil and Soy Sauce
- Slice the Chicken and then arrange on top of the Rice and Peas
- Serve with a drizzle of the reheated sauce
Nutrition
Notes
If you require a guaranteed smooth curry sauce pass through a sieve after blitzing them warm again
Tried this recipe?
Let us know how it was!Tips for success
- Crumb in the proper order — flour, egg, then panko — and chill before frying.
- Soften the aromatics fully and blend the sauce smooth for that signature silky finish.
- Fry the chicken until deep golden and crisp, then drain and slice.
- Keep the sauce mild and slightly sweet; taste and adjust the sugar and soy.
Make ahead, storage and reheating
- Make ahead: The sauce is even better made ahead; crumb the chicken ahead and chill, then fry fresh.
- Storage: Sauce keeps 3 days in the fridge and freezes well; the chicken is best fresh.
- Reheating: Warm the sauce gently; crisp any leftover chicken in a hot oven, never the microwave.
What to serve it with
- Steamed basmati and peas, as here; a little shredded cabbage or pickled ginger on the side is lovely.
FAQ
Why panko? It fries up lighter and crisper than ordinary breadcrumbs — essential for katsu.
Can I make the sauce ahead? Yes — it improves overnight and freezes well; fry the chicken fresh.
How do I keep the coating crisp? Crumb in order, chill before frying, and do not crowd the pan.
Can I make it spicier? Use a medium curry powder or add a pinch more chilli to the sauce.
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