Chicken Katsu with Korma-Style Sauce Recipe
Introduction
Chicken katsu is a deliciously crispy Japanese-style fried chicken dish that’s perfect for a quick dinner. Coated in crunchy crumbs and served with a flavorful homemade sauce, it’s sure to become a family favorite.
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
- 500ml water
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 in the crushed cornflakes or panko crumbs.
- Step 2: Arrange the coated chicken breasts on a non-stick baking tray, making sure they have some space between them. Bake for 15-20 minutes or until the chicken is cooked through and the coating is crisp.
- Step 3: While the chicken cooks, combine the garlic, Korma paste, soy sauce, ketchup, honey, and cornflour in a pan. Pour in 500ml of water and heat gently, stirring constantly until the mixture boils and thickens.
- Step 4: Cover the sauce and reduce the heat to let it simmer for 5 minutes to allow the flavors to meld.
- Step 5: Spoon the sauce onto four plates. Slice the cooked chicken breasts and place them on top of the sauce. Serve immediately, ideally with steamed rice and soya beans garnished with finely sliced red chili.
Tips & Variations
- For extra crunch, use panko crumbs instead of cornflakes.
- Adjust the amount of Korma paste to control the spice level in the sauce.
- Try serving with a simple cabbage slaw for a refreshing contrast.
- If you prefer frying, shallow fry the coated chicken breasts in oil until golden and cooked through.
Storage
Store any leftover chicken and sauce separately in airtight containers in the fridge for up to 2 days. Reheat the chicken in a hot oven to help retain its crispiness, and warm the sauce gently on the stove before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work well and tend to be juicier. Adjust cooking time to ensure they are cooked through.
How do I make the sauce thicker if it’s too runny?
Mix a little more cornflour with cold water to make a slurry, then stir it into the simmering sauce and cook until thickened.
Print
Chicken Katsu with Korma-Style Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Chicken Katsu recipe features crispy oven-baked chicken breasts coated in crunchy cornflakes or panko crumbs, paired with a flavorful, slightly sweet and spicy korma-based sauce. It’s an easy, healthier take on the classic Japanese fried chicken, perfect served with rice and soya beans for a satisfying meal.
Ingredients
For the Chicken
- 4 skinless chicken breasts
- 1 large egg, beaten
- 8 tbsp finely crushed cornflakes or panko crumbs
For the Sauce
- 2 garlic cloves, crushed
- 1–2 tbsp Korma paste
- 1 tbsp soy sauce
- 4 tbsp ketchup
- 2 tbsp honey
- 2 tbsp cornflour
- 500ml water
Instructions
- Preheat Oven: Heat your oven to 200°C (180°C fan)/gas mark 6 to prepare for baking the chicken.
- Coat the Chicken: Dip each chicken breast in the beaten egg, then coat thoroughly with the crushed cornflakes or panko crumbs to ensure a crispy crust when baked.
- Bake the Chicken: Place the coated chicken breasts spaced evenly on a non-stick baking tray and bake for 15-20 minutes, or until the chicken is cooked through and the coating is golden brown and crisp.
- Prepare the Sauce: In a pan, combine the crushed garlic, korma paste, soy sauce, ketchup, honey, and cornflour. Pour in 500ml water and bring to a boil while stirring continuously until the sauce thickens.
- Simmer the Sauce: Cover the pan and reduce the heat to let the sauce simmer gently for 5 minutes, allowing the flavors to meld together.
- Serve: Spoon some of the warm korma sauce onto four plates. Slice the baked chicken breasts and arrange them atop the sauce. This dish pairs wonderfully with rice and soya beans, garnished with finely sliced red chili for an extra kick.
Notes
- Using crushed cornflakes is a lighter alternative to traditional breadcrumbs and adds great crunch.
- You can substitute panko crumbs if you prefer a more authentic texture.
- Adjust the amount of korma paste to your taste for spiciness.
- Ensure the chicken is cooked through by checking that the juices run clear when pierced.
- Serving with rice and soya beans makes this a complete and balanced meal.
- For extra heat, garnish with finely sliced red chili as suggested.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-inspired
Keywords: Chicken Katsu, crispy chicken, oven-baked chicken, Japanese recipe, korma sauce, easy chicken dinner
