All Recipes

King Katsu

  • Chicken
Time35 Minutes Time4 TimeAsian
King Katsu

The popular Japanese curry is taken to the next level with our punchy King Katsu Curry powder. Serve with rice, pickles, radishes and sliced crispy chicken fillets and you have yourself a killer katsu that’s destined to become a meal plan fave.

ingredients

For the chicken:

  • 600g boneless chicken thighs.
  • 100g flour.
  • 2 eggs, beaten.
  • Panko Breadcrumbs, seasoned with 1 tsp King Katsu.

For the sauce:

  • 1 large onion, diced.
  • 1 carrot, diced.
  • 2 tbsp King Katsu Curry powder.
  • 2 tbsp dark soy sauce.
  • 1 tbsp honey.
  • 1 Can coconut milk.
  • 1 tbsp olive oil .

To serve: cooked sushi rice, pickles, salad, radishes, black sesame seeds.

Buy the items

Katsu Curry Seasoning
Katsu Curry Seasoning
215g £8.99
View

Directions

  1. Heat the oven to 180C.
  2. Prep the chicken: place it between two pieces of cling film and beat to flatten. Dip into the flour, then the egg, then the King Katsu seasoned Panko. Fry in a hot pan until nicely coloured on both sides and place in the oven for 15 minutes to cook through. It’s ready when the juices run clear.
  3. Make the sauce: Heat some olive oil in a pan and add the onion, cook until softened, then add the carrot, frying for 6-8 minutes. Stir in the King Katsu powder, soy sauce, honey and coconut milk. Cook over medium heat for 15-20 minutes until the sauce is nice and thick, then use a stick blender to blitz into a smooth sauce.

Serve the crispy katsu chicken with the sushi rice, salad, toppings and a generous drizzle of katsu sauce.

Have you got a recipe to share?

We like nothing better than experimenting with new recipes and flavour combos so send your best kitchen experiments our way — and be in with a chance to see it here.

Share now