This dish 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. Here’s my foolproof recipe so you can try it at home

Japanese Chicken Katsu Curry

Prep Time: 15 minutes
Cook Time: 15 minutes
Course: Main Course
Cuisine: Asian, Fusion, Japanese, oriental
Keyword: chicken, Japanese food, Japanese recipe, protein, recipe
Servings: 4 people
Author: Fiona Uyema
Cost: 15


For the chicken katsu

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

For the curry sauce (homemade recipe below or shop for Fused Katsu Curry Sauce)

  • 2 tablespoons butter
  • 2 tablespoons pure apple juice
  • 1 tablespoon vegetable oil
  • 2 teaspoons garam masala
  • 4 teaspoons curry powder
  • 2 teaspoons Fused Clever Classic soy sauce shop
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons tomato ketchup
  • ¼ teaspoon cayenne pepper optional, to add spice
  • 3 tablespoons plain flour
  • 300 ml cold water

To serve


For the chicken katsu:

  • 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.
  • Serve on a plate with the boiled rice, curry sauce

For the curry sauce (homemade recipe below or shop for Fused Katsu Curry Sauce)

  • Melt the butter on a low heat in a saucepan, then add all the ingredients except the flour and mix well. Continue to cook on a low heat for 10 minutes to bring out the flavours of the spices.
  • Add the flour and mix well to make the curry roux. Take off the heat and let cool.
  • Place the roux and cold water in a saucepan and mix well with a whisk or fork before turning the heat to medium and cooking for about 10 minutes or until the sauce thickens to your liking (continue to stir while cooking).


Go to Fused online shop to see Fused range of premium Asian ingredients and sauces including Katsu Curry Sauce with no MSG, no nasties & no refined sugar. Free delivery on orders over €25
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