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Chicken Katsu Udon Noodles fused by fiona uyema

Chicken Katsu Udon Noodles

This Chicken Katsu Udon Noodles recipe is an exciting and delicious way to jazz up everyone's favourite chicken katsu curry.
Course: Main Course
Cuisine: Japanese
Keyword: chicken katsu, katsu, udon
Author: Fiona Uyema


For Chicken Katsu

  • 2 chicken breasts
  • Flour for coating
  • 1 egg beaten
  • Panko for coating shop
  • Vegetable oil for frying

For Udon with Vegetables


    To make the chicken katsu (breaded chicken breast)

    • Cut the chicken breasts into a butterfly cut (this will allow the chicken to cook through faster in the oil).
    • Prepare the flour, beaten egg and panko on three separate plates. Then coat the chicken breasts in flour, dip in the beaten egg and cover in panko.
    • Heat enough oil for deep-frying in a heavy-based saucepan to 170ºC. To check if the oil is hot enough, place a bit of panko into the oil. If it’s the right temperature the panko will rise to the top of the oil, sizzle and fry but not brown immediately.
    • Gently place the breaded chicken breasts into the oil. Fry for a few minutes until the panko turns a nice golden brown colour and then turn over and fry for another few minutes. Remove from the oil and place on kitchen paper.
    • Cut into thick slices while still hot. Set aside while you make the Udon with Vegetables.

    To serve

    • Place sliced Chicken Katsu on top of Udon and serve.


    Chicken Katsu is certainly an all-time favourite both in Japan and abroad. I remember hearing that it’s one of the most popular Japanese dishes served in Japanese restaurants outside Japan.
    Adding Chicken Katsu t to the Udon with Vegetables makes this dish a meat alternative to the vegetarian dish and a more substantial meal that is perfect for a hungry family at dinner.
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