Ingredients
For the chicken katsu:
- 4 chicken breasts
- 4 tbsp flour for coating
- 2 eggs beaten
- 200 g panko breadcrumbs for coating
- olive oil for baking
For Katsu curry sauce*
- Use 100ml Fused Katsu Curry Stir Fry Sauce for a quick shortcut or...
- 2 tbsp butter
- 2 tbsp pure apple juice
- 1 tbsp vegetable oil
- 2 tsp garam masala
- 4 tsp curry powder
- 2 tsp Worcestershire sauce
- 2 tsp tomato ketchup
- ¼ tsp cayenne pepper optional, to add spice
- 3 tbsp plain flour
- 300 ml cold water
To serve:
- 4 portions freshly steamed boiled rice go to my post on "How to cook Japanese rice"
Instructions
For the chicken katsu:
- Preheat oven to 180ºC.
- Butterfly the chicken breasts so they cook more quickly and evenly.
- Set up three plates: one with flour, one with beaten egg and one with panko breadcrumbs. Coat each chicken breast in flour, dip into the egg, then press into the panko until fully covered.
- Place the breaded chicken on a baking tray and lightly coat with olive oil.
- Bake for 20 minutes, until golden on one side. Turn over and bake for a few more minutes until the chicken is cooked through and the coating is crisp and golden.
- Remove from the oven when the coating is fully golden and crisp and the chicken is cooked all the way through, and set aside.
Warm 100ml Fused Katsu Curry Sauce in a small pan or...
- Melt the butter in a saucepan over a low heat. Add all the sauce ingredients, except the flour, and mix well.
- Let it cook gently for about 10 minutes so the spices become rich, warm and fragrant.
- Add the flour and stir well to make your curry roux. Remove from the heat and leave to cool. You can freeze the roux at this stage and use it later for an easy katsu curry shortcut.
- When you’re ready to make the sauce, add the roux and cold water to a saucepan. Mix well with a whisk or fork, then turn the heat to medium.
- Cook for about 10 minutes, stirring as you go, until the sauce is glossy, thick and just how you like it.
To serve
- Slice the crispy chicken into thick strips and serve with freshly steamed rice, your favourite veg and a generous drizzle of katsu curry sauce.
Notes
Make Your Katsu Even Better
Fused Top Tip
Press the Fused Panko Breadcrumbs firmly onto the chicken before cooking so the coating sticks properly and turns crisp and golden. Let the cooked chicken rest for 2–3 minutes before slicing to help keep it juicy.
Easy Variations
Air Fryer Katsu: Lightly spray the breaded chicken with oil and air fry at 190°C until crisp, golden and completely cooked through.
Vegetarian: Swap the chicken for thick slices of tofu or aubergine, coat in Fused Panko and cook until crisp.
Extra Veg: Serve with steamed broccoli, shredded cabbage, carrot or edamame for added colour and crunch.
Storage
Store the cooked chicken, rice and curry sauce separately in airtight containers in the fridge. Cool everything promptly and enjoy within 1–2 days. Keep the sauce separate from the chicken to help preserve the crispy coating.
Reheating
Reheat the chicken in the air fryer or oven until piping hot and crisp. Warm the katsu curry sauce separately in a saucepan or microwave. Reheat the rice until piping hot throughout and only reheat it once.
What to Serve with Chicken Katsu Curry
Chicken katsu curry is brilliant with fluffy steamed rice and finely shredded cabbage or carrot for a little freshness and crunch. You can also serve it with steamed broccoli, cucumber or edamame for an easy way to add more veg.
For a bigger fakeaway-style spread, pair it with crispy gyoza or a fresh Asian-inspired slaw.
More Easy Fakeaway Recipes
Love this Chicken Katsu Curry? Try more easy Fused fakeaway favourites:
Shop the Fused Products Used
Make this easy Chicken Katsu Curry with:
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.