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Don’t have the time or money to go to a restaurant? Want to learn how to make Katsu curry at home? This Yo! Sushi chicken katsu curry recipe is all you need! It’s easy to make, and tastes exactly like the real thing!
This seriously delicious dish is one of mine and the Mr’s favourites! If you have never visited a Yo! Sushi restaurant then you are really missing out. It’s a modern Japanese diner where small plates of food are delivered to you on conveyor belts. It’s so cool! And it’s where we discovered chicken katsu curry.
Yes, a cheeky slow cooker chicken curry is great for lazy days. And chicken teriyaki is great for when I want to impress my friends and family… But what about those between days? This chicken katsu curry is perfect!
I promise, once you’ve made this – there’s no turning back. It’s SO yummy, you’ll be eating it regularly, as part of your midweek meal rotation!
Chicken Katsu Curry – Step by Step Picture Recipe
Here is what you will need to make enough to feed two hungry people. (Easily doubled.)
Ingredients
- 2 Chicken Breasts or Thighs (skinless & boneless)
- 25g Plain Flour
- 1-2 Eggs
- 50g Panko Breadcrumbs
- 25g Butter
- 1/2 Onion, diced
- 2 tbsp Mild Curry Powder
- 60ml Chicken Stock
- 1 tbsp Light Soy Sauce
- 2 tbsp Mirin
- 1 tbsp Cornflour/1 tbsp Water *
- Vegetable Oil for frying
- Salt & Pepper
- Cooked Rice, to serve
*Don’t have any? Here are some substitutes for cornflour.
Notes: You can pick up a mild curry powder from most supermarkets fairly cheap. I found Mirin at Tesco’s in the specialist ingredients section for about £1.50. It is quite important to the overall flavour of the sauce so try not to leave it out if you can help it. I also found a pack of panko breadcrumbs in the specialist ingredients section.
Chicken Instructions
If you’re using chicken breasts, grab a rolling pin and flatten them out so they’re all an even thickness. It shouldn’t matter so much if you’re using thighs. Season both sides of each breast/thigh with salt then coat all over in the flour.
Beat the egg in a shallow dish/bowl and tip the breadcrumbs into another. Dip each piece of chicken in the egg then coat in breadcrumbs. Leave to one side whilst you make a start on the Katsu Curry sauce.
Sauce instructions
Melt the butter in a large saucepan or frying pan and sweat the diced onions until they are cooked through.
When the onions are cooked, add in the curry powder and the chicken stock and bring to the boil.
Then stir in the soy sauce & the mirin and leave to simmer for about 10 minutes.
Meanwhile, heat some vegetable oil in a large frying pan over a medium heat. (To a height of about 1cm.) Be a little patient with this, if you put your chicken in and the oil isn’t hot enough, the panko crumbs will likely go soggy.
Carefully add the prepared chicken into the pan and fry for about 5-7 minutes on each side or until golden and crispy.
While the chicken is cooking, let’s get back to the sauce.
Add the cornflour to the water and mix. Stir this into the sauce to thicken it. It should end up a yoghurt like consistency. If it becomes too thick, simply add more chicken stock or a little water until you get what you want.
Now all your components are ready, it’s time to serve. Plate up some cooked rice, slice up the chicken and place on top. Then pour over as much of the katsu curry sauce as you like! You could even sprinkle over some sliced spring onions to finish but I didn’t have any in at the time.
And there you have it. A simple, home made version of Yo! Sushi’s iconic Chicken Katsu Curry. The chicken is beautifully juicy and crunchy and the sauce just set’s the whole dish apart from any other!
The Mr’s plate was empty in about 2 minutes flat, which I’m sure is a new record. He even polished off my plate as I was too full! This is definitely a dish that I will be making again.
I Hope you enjoyed the post my lovelies, until next time.
Miss KitchenMason
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About Emma Mason
Emma is a professional blogger. Utilising over 20 years of cooking experience, she’s passionate about making your life easier, one recipe at a time! Drawing on her 12+ year background in recipe research and development, photography, copy writing and marketing, Emma has turned kitchenmason.com into a successful career. Known as ‘the organisation queen’ among friends, she is passionate about creating easy to follow recipes that anyone can follow and enjoy. She lives in Nottingham (UK) with her husband, daughter and 2 naughty cats. In her spare time she can be found reading a good book, training at the dojo preparing for her black belt grading, or dreaming up the next crazy colour combo for her hair!
Ben
Thursday 15th of May 2014
Agreed about the Chicken Katzu curry. I visited Yo Sushi (Reading, Berkshire, UK) and had the curry. It was blooming delicious. :-)
Miss KitchenMason
Thursday 15th of May 2014
It is gorgeous, my other half LOVES it!
colourpixels
Monday 7th of April 2014
I live in New Zealand, and have always been spoiled in the knowledge that there was sushi with chicken or veges, and not just fish - as I don't eat seafood. But then I went to Japan, and not a piece in sight! I even believe we have more sushi restaurants here than they do in Japan per capita. I didn't eat one piece of sushi in the month I was there, as every piece was raw fish, eel or similar. Oh well, I can always enjoy katsu. :)