Crispy Katsu Chicken


Crispy Katsu Chicken (serves 4)

Now I'm probably going to get into trouble for making a cheat's version of this famous recipe, as always massive disclaimer this is not authentic in the slightest but trust me this quick and easy version is absolutely banging. Simply serve with some fluffy rice.




  • 4 boneless and skinless chicken thighs
  • 50g plain flour
  • 1 tsp. salt
  • 2 eggs beaten
  • 80g panko breadcrumbs

Cheats Katsu Curry Sauce:

  • 1 carrot finely diced approx. 80g
  • ½ onion finely diced
  • 1 tsp. garlic and ginger paste
  • 1 heaped tbsp. medium curry powder 
  • ½ tsp. turmeric
  • 1 tbsp. oil
  • 4 tsp. chicken gravy granules
  • 250ml boiling water
  • 1 tbsp. honey 
  • 1-2 tbsp. soy sauce 
  • Spring onions for serving


  1. Place the chicken thighs between two pieces of clingfilm then bat down with a rolling pin until they are the same thickness all the way through, this will help with even cooking. Dip the chicken thighs into the flour which has been mixed with the salt, gently tap off any excess then dip into the beaten egg and finally the breadcrumbs. Shallow fry in oil for approximately 3 to 4 minutes each side, turning half-way through. Make sure the chicken hits at least 75c internal temperature.
  2. Now for the katsu curry sauce, pop some oil into a frying pan along with the carrot, onion, garlic and ginger paste, cook over a medium heat for 5 minutes then add in the spices and cook for a couple more minutes. Pour in the gravy granules and boiling water then add the honey and soy to taste. Cook for a further 3 minutes. Leave to cool for a bit then blitz until smooth. Serve the crispy chicken along with the sauce, and a scattering of spring onions.



You may also like

back to top