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Chicken Katsu



Prep/ Cook Time:

35 Minutes


2 Servings


  • 2 Small Chicken Breasts, flattened slightly

  • 60g of Panko Breadcrumbs

  • 1 Egg, whisked

  • 1.5 tbsp of Curry Powder

  • 1 tsp of Soy Sauce

  • 1 Medium Onion, Finely Chopped 2 Cloves of Garlic, Finely Chopped

  • 400ml of Chicken Stock

  • 1 tsp of plain flour or Cornflour mixed in with some warm water to make a slurry.

  • Spring Onion, chopped

  • 125g of cooked rice


  • In a bowl, whisk an egg and add a tsp of Soy Sauce. In another bowl, put the Panko Crumbs in with salt and pepper.

  • Put the Chicken Breast in the egg mixture and then in the breadcrumbs. Repeat if you want them extra crispy before putting on a baking tray and cooking in the oven on 180c for 20/25 minutes until crispy and cooked through.

  • In a pan on a medium heat, add some low cal spray or a little oil and start to gently fry off the onions for around 3 minutes.

  • Add the Garlic and cook for a further minute or so. Add the curry powder into the pan and a little bit of the stock and stir for another minute.

  • Add the rest of the stock and then the flour mixture.

  • Stir well and let simmer until the chicken is down and the sauce thickens enough.

  • Serves with rice or side of choice. Enjoy and remember, your support helps me so much so every like, comment and share really does help.

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