Crispy Katsu Chicken Curry

Cooking method:

Ninja Zerostick Cookware
  • Prep Time: 10 mins
  • Total time: 25 mins
  • Skill Easy
  • Serves 2 people

Crispy Katsu Chicken Curry

Easy take on the modern classic katsu chicken curry


Tip: Allergy Advice

This dish contains the following allergens: Dairy, Wheat, Eggs


  • 2 chicken breasts
  • 1 cup panko breadcrumbs
  • 2 eggs, beaten
  • 1 cup flour, seasoned with salt and pepper
  • Cooked Jasmine rice
  • Thinly sliced spring onions
  • Broccoli or kale
  • Oil for frying the chicken

For the katsu sauce

  • 2 carrots, chopped
  • 1 onion, chopped
  • 1cm fresh ginger, grated
  • 2-3 garlic cloves, chopped
  • 1 tbsp mild or medium curry powder
  • 1 tbsp soy sauce
  • 1 tbsp flour
  • 1-2 tbsp honey
  • 300 ml chicken stock
  • To taste salt and pepper

Cooking mode

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  • Step 1

    Place the breadcrumbs, flour and beaten eggs in three bowls. Butterfly the chicken and pound slightly to flatten it

  • Step 2

    Coat the chicken in the flour, then the beaten eggs and then the panko crumbs. For crispier coating, coat the chicken in eggs and panko twice. Place on a plate and refrigerate until needed

  • Step 3

    Make the katsu sauce – Heat up a saucepan on medium heat and add one tbsp of oil, drop the onions and carrots in and fry off for 3-4 mins until soft and lightly browned then add the ginger and garlic. Cook for another minute

  • Step 4

    Add the curry powder and plain flour and mix everything together. Pour over the chicken stock and additional 100ml of water. Bring to the boil and cook for 5 mins

  • Step 5

    Add the honey and soy sauce and blend the sauce until smooth. Taste and adjust the seasoning – add more soy sauce or honey if required

  • Step 6

    To fry the chicken heat up about 1” of vegetable oil in sauté pan on medium low heat (The oil’s cooking temperature should be about 150ºC) and drop the chicken breasts in to the pan. Cook for about 3-4 mins(until golden brown) then turn over and repeat the process. Rest the chicken for 2-3 mins before carving

  • Step 7

    To serve place your rice and cooked greens on the plate, slice the chicken and arrange on top of the vegetables then pour some of the sauce over

  • Step 8

    Finish by garnishing with sliced spring onions and sprinkle of sesame seeds