26/09/2026
Crispy golden chicken katsu, fluffy jasmine rice and a rich, mildly spiced Japanese curry sauce loaded with tender potato and carrot, this is one fakeaway I’ll happily make at home! 🤤
That crunch of the panko chicken with the silky curry sauce is seriously hard to beat.
And the best part? You can skip the takeaway price tag and make the whole thing yourself! 🙌
RECIPE BELOW 👇
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FAKEAWAY JAPANESE CHICKEN KATSU CURRY
INGREDIENTS
4 Chicken Breast
½ cup Plain Flour
2 Eggs
1½ cups Panko Crumbs
1 tsp Sea Salt Flakes
½ tsp Cracked Black Pepper
Vegetable Oil, for shallow frying
Jasmine Rice, to serve
Spring Onions, thinly sliced, to serve
Sesame Seeds, to serve
KATSU CURRY SAUCE INGREDIENTS
1 tbsp Vegetable Oil
1 Onion, finely sliced
2 Garlic Cloves, minced
1 tbsp Ginger, minced
2 tbsp Plain Flour
2 tbsp Mild Curry Powder
500ml Chicken Stock
2 tbsp Soy Sauce
1 tbsp Worcestershire Sauce
1 tbsp Tomato Sauce
1 tbsp Honey
1 Carrot, peeled and finely diced
1 Potato, peeled and cut into small cubes
½ tsp Sea Salt Flakes
¼ tsp Cracked Black Pepper
METHOD
1. Place each chicken breast between two sheets of baking paper and gently pound with a meat mallet until evenly thick, approximately 1.5cm. Season both sides with sea salt flakes and cracked black pepper.
2. Place the flour, beaten eggs and panko breadcrumbs into three separate shallow bowls. Coat each chicken breast in the flour, shaking off any excess. Dip into the egg, then press firmly into the panko breadcrumbs until evenly and completely coated.
3. Heat approximately 1cm of vegetable oil in a large frying pan over medium heat. Once hot, carefully add the chicken and cook for 4–5 minutes on each side, or until golden, crisp and cooked through. Transfer to a wire rack and set aside to rest.
4. To make the curry sauce, heat the vegetable oil in a saucepan over medium heat. Add the onion and carrot and cook for 5–6 minutes, or until softened. Add the garlic and ginger and cook for a further minute until fragrant.
5. Sprinkle over the flour and curry powder and stir continuously for 1–2 minutes. Gradually pour in the chicken stock, stirring constantly until smooth and combined.
6. Add the soy sauce, Worcestershire sauce, tomato sauce and honey, then stir to combine. Add the diced potato and season with sea salt flakes and cracked black pepper. Bring to a gentle simmer and cook for 15–20 minutes, stirring occasionally, until the potato is tender and the sauce has thickened to a rich, smooth consistency.
7. To serve, spoon the jasmine rice into bowls. Slice the crispy chicken katsu and arrange over the rice. Spoon the Japanese curry sauce alongside and over the chicken, then finish with sliced spring onions and a sprinkle of sesame seeds.
