Name: Chicken Katsu with Korma-Style Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese-inspired
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

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Introduction

Chicken katsu is a crispy, flavorful Japanese-style fried chicken that’s easy to make at home. This baked version uses cornflakes or panko to create a golden crust, paired with a delicious korma-inspired sauce for a perfect weeknight meal.

A white bowl holds a meal with three main layers: on the left, there are five slices of golden-brown crispy fried chicken laid out in a row over a pool of smooth reddish-brown sauce that fills the bottom of the bowl. On the right side, there is a mixture of white rice combined with green edamame beans and small slivers of red vegetables, creating a fresh, colorful contrast. A silver spoon rests inside the bowl on the right side, with some of the rice and sauce scooped onto it. The bowl is placed on a blue cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat your oven to 200°C (180°C fan/gas mark 6). Dip each chicken breast into the beaten egg, then coat thoroughly with the crushed cornflakes or panko crumbs. Arrange the coated chicken breasts evenly on a non-stick baking tray.
Step 2: Bake the chicken in the preheated oven for 15-20 minutes, or until fully cooked through and the coating is crisp and golden.
Step 3: While the chicken cooks, combine the crushed garlic, korma paste, soy sauce, ketchup, honey, and cornflour in a saucepan. Pour in 500ml of water and stir continuously over medium heat until the mixture boils and thickens.
Step 4: Reduce the heat to low, cover the pan, and let the sauce simmer gently for 5 minutes to develop the flavors.
Step 5: Spoon some of the sauce onto four plates, slice the baked chicken breasts, and place them on top. Serve immediately, ideally with steamed rice and soya beans. Add finely sliced red chilli if you like a bit of heat.

Tips & Variations

For extra crunch, use panko breadcrumbs instead of cornflakes as a coating.
Adjust the amount of korma paste to control the spice level in the sauce.
Try marinating the chicken briefly in a little soy sauce and garlic before coating for extra flavor.
Serve with a side of shredded cabbage or a simple green salad for freshness.

Storage

Store leftover chicken katsu and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in a hot oven or toaster oven to keep the coating crispy, and warm the sauce gently on the stove or in the microwave before serving.

How to Serve

A white bowl on a blue fabric holds a colorful meal with three main parts: on the left side, five thick slices of crispy golden brown fried chicken breast rest partly in a rich red sauce that pools at the bottom of the bowl, showing a crunchy texture. On the right, a silver spoon lifts shredded chicken covered in the same red sauce, displaying tender layers of meat. At the top, a fresh mix of fluffy white rice with scattered bright green edamame beans and small pieces of red pepper adds vibrant color and a soft texture contrast against the crunchy chicken and smooth sauce. The photo was taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I fry the chicken instead of baking it?

Yes, you can shallow fry or deep fry the coated chicken breasts in oil heated to medium-high until golden and cooked through. Baking is a healthier alternative but frying gives a crispier crust.

What can I use if I don’t have korma paste?

If you don’t have korma paste, try using curry powder mixed with a little yogurt or coconut milk to create a similar mild curry sauce for the katsu topping.