This super awesome dish is one of mine and the Mr’s favourites! If you have never visited a Yo! Sushi restaurant then you are seriously missing out. It’s a modern Japanese diner where we happily discovered Chicken Katsu Curry.
One very important thing to note is that Sushi does NOT mean Fish. It’s the most common misconception about sushi and one that even I’ll admit, I fell prey to for a long time. It actually means Rice. Yes, seriously. So if you’re not a big fan of fish… it doesn’t matter! There’s sushi with lots of different meats and vegetables too. So get yourself down to a Yo! Sushi restaurant and give it a try, you might surprise yourself!
I promise, once you’ve made this – there’s no turning back. You will be eating it regularly as part of your midweek meal rotation!
Chicken Katsu Curry Recipe
Here is what you will need to make enough to feed two hungry people. (Easily doubled.)
- 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
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.
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.
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.