The Secret to the Perfect Katsu Curry Sauce with EASY Crispy Chicken
In this delightful cooking video, we’ll guide you through creating a beloved family favorite: Chicken Katsu Curry! Experience the satisfying crunch of crispy, golden panko-coated chicken paired with fluffy rice and a luscious, mildly spiced Japanese curry sauce brimming with tender carrots and potatoes.
We’re using Japanese curry blocks to save you time without sacrificing flavor—this meal is ready in just 40 minutes! Whether you opt for the oven or air fryer, the results are consistently mouthwatering. Plus, this recipe is so simple that even your teenagers can whip it up!
Join us as we reveal the secret to achieving restaurant-quality katsu curry at home while making meal prep a breeze. Get ready to enjoy this comforting dish that’s sure to become a regular in your household!
Watch the video by Kitchen Sanctuary
Recipe Instructions
This easy chicken katsu curry is a proper family favourite! Crispy, golden panko-coated chicken served with fluffy rice and a rich, mildly spiced Japanese curry sauce packed with tender carrots and potatoes.
I use Japanese curry blocks for a brilliant shortcut that gives you loads of flavour without making the sauce from scratch. Ready in just 40 minutes, it’s a regular in our house (both of my teenagers even make it themselves!), and you can cook the chicken in the oven or air fryer.
The curry blocks: https://geni.us/Goldencurrycubes
Not only is this meal on our regular recipe rotation at home, but it’s also my go-to backup dinner when I haven’t planned anything. I’ve always got some Katsu curry cubes in the cupboard. They make a seriously flavourful curry sauce.
Is using curry cubes cheating? You might ask….
No way! In fact curry cubes are a common staple in Japanese households.
You can of course make a katsu curry sauce from scratch, but you can’t beat the cubes for a simple, consistently great curry.
Free printable recipe is available on our site: https://www.kitchensanctuary.com/chicken-katsu-curry/
Ingredients:
Chicken:
4 small chicken breasts (about 150g/5.3oz each or 600g/1.3lbs altogether)
2 eggs lightly whisked
4 tbsp flour
¼ tsp salt
¼ tsp black pepper
75 g (1 1/2 cups) panko breadcrumbs
Spray oil (I use about 2tbsp/30ml)
Katsu Curry:
1 tsp oil
1 large onion peeled and chopped into chunky pieces
2 medium carrots peeled and chopped into chunky pieces
720 ml (3 cups) water
2 medium potatoes (ideally waxy potatoes) peeled and chopped into chunky pieces
100 g (3.5oz) Katsu curry sauce cubes I use Yutaka or S&B brand
To Serve:
boiled rice
200 g white cabbage very finely shredded
3 spring onions/scallions chopped
Instructions
1. Preheat the oven to 200C/400F (fan) and line a baking tray with parchment or a silicon liner.
2. Start with the chicken. Butterfly the chicken breasts by slicing into each breast horizontally most of the way through, then opening up the chicken breast – so it looks like an extra-large chicken cutlet.
3. Place one of the chicken breasts on top of a large piece of baking parchment and fold the parchment over the top of the chicken. Use a rolling pin or wooden mallet to lightly pound the chicken breast so it’s an even thickness all the way through. Repeat with the remaining chicken breasts.
4. Place the eggs in a shallow bowl, the flour, salt and pepper in a second bowl (mix it together) and the panko breadcrumbs in a third bowl, or use the parchment method like I do in the video.
5. Coat one of the chicken cutlets in the flour, then dip in the egg and finally coat in the breadcrumbs. Place on the prepared baking tray and repeat with the other chicken cutlets.
Spray the chicken evenly with spray oil and place in the oven for 25-30 minutes, until cooked through and no longer pink in the middle.
6. To make the sauce, heat the oil in a large saucepan. Add the onion and cook for 5 minutes, until starting to soften.
7. Add the carrots, and water and bring to the boil. Simmer for 5 minutes. Then add in the potatoes and simmer for a further 7 minutes – until the carrots and potato are just starting to get tender.
8. Break up the katsu curry sauce cubes and add to the water with the vegetables. Stir together and simmer gently for 7 minutes, stirring often. The sauce should thicken as it simmers.
9. Remove the chicken from the oven and slices into thick strips.
10Add boiled rice and shredded cabbage to 4 waiting plates or bowls. Ladle most of the sauce into the bowls. Arrange the crispy chicken on top, and add a drizzle of sauce over the chicken. Sprinkle with spring onions and serve.
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Video “The Secret to the Perfect Katsu Curry Sauce with EASY Crispy Chicken” was uploaded on 10/27/2026 to Youtube Channel Kitchen Sanctuary