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Chicken katsu

Katsu is a Japanese method of breadcrumbing chicken- this version is served with a rich curry sauce

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 319
  • Carbohydrates 36
  • Saturated Fat 1
  • Sugar 13
  • Protein 34
  • Fat 5
  • Fibre 0
  • Salt 2

Nutrition per serving

  • Calories 319
  • Carbohydrates 36
  • Saturated Fat 1
  • Sugar 13
  • Protein 34
  • Fat 5
  • Fibre 0
  • Salt 2

Ingredients

  • 4 skinless chicken breasts
  • 1 large egg, beaten
  • 8 tbsp finely crushed cornflakes or panko crumbs
  • 2 garlic cloves, crushed
  • 1-2 tbsp Korma paste
  • 1 tbsp soy sauce
  • 4 tbsp ketchup
  • 2 tbsp honey
  • 2 tbsp cornflour

Method

  1. Heat oven to 200C/180C fan/gas 6. Dip the chicken in the egg, then coat in the cornflakes or crumbs. Space the chicken out on a non-stick baking tray and cook for 15-20 mins or until cooked through.

  2. Put the remaining ingredients in a pan. Pour in 500ml water and heat, stirring, until boiling and thickened. Cover and leave to simmer for 5 mins.

  3. Spoon some sauce onto 4 plates, slice the chicken breasts and place on top. Great served with some rice and soya beans with finely sliced red chilli.

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