Chicken Katsu – Storecupboard edition.

I adore chicken katsu, not the curry, i have never liked the chip shop style curry sauce that you often find served under the guise of katsu curry but love the sweet, tangy oil slick like sauce soaked up by crispy crumb, succulent meat and well cooked rice that you get with a good, plain katsu.

When i discovered that i could make this at home in less than half an hour i couldn’t believe it, especially when i also realised i didn’t have to put a bra on and leave the house, anything that requires me to not have to go out alway gets a thumbs up from me. Of course the downside is there is a a bit of washing up to do after, as there always is when you apply crumb to meat…but you didn’t have to put a bra on, remember? You’re still winning.

I am not going to lie and say this is in anyway authentic but its hot, sweet, spicy, comforting and makes enough for lunch the next day if you can manage to not snaffle the lot in one sitting. I always make enough rice for one more as the leftovers are worth it.

You will need:

For the meat;

Chicken thigh (deboned), breast/ pork loin – 1 per person
Garlic powder (if you have it)
2 beaten eggs
Panko crumbs (if you have them) or regular breadcrumbs*

For the sauce;

80ml (1/3 cup) ketchup (any cheap stuff will do)
60ml (1/4 cup) Soy sauce
50g (1/4 cup) sugar
2 teaspoons worcester sauce
1/4 teaspoon white pepper (if you have it, cracked black is fine)
1/4 teaspoon cayenne pepper or a chopped chilli


Rice (1/2 cup per person plus extra for lunch)
Spring onion


Put your rice in the saucepan, add boiling water from the kettle to just above the rice, bring to ht boil on the hob, pop on the lid then turn the heat off when the water is on a rolling boil. DON’T TOUCH THE RICE.

Put your meat into a freezer back and bash with a rolling pin until flat, get your frying pan warmed up with a little oil on a medium heat and dup your meat into the flour, then egg, then breadcrumb.

Lay flat in the frying pan and keep an eye on it else you crumb will burn and your meat won’t cook. Once one side is nice and cripsy and golden brown (texture like sun) flip it over. Whilst the second side is cooking, add all your sauce ingredients together and cook on a medium heat making it sure it doesn’t burn at the bottom.

Once your chicken is cooked pop it out of the frying pan and cut into strips on a chopping board. Now you may take the lid off the rice, add some garden peas and chopped spring onions if you have any, give it a good stir through until the peas have defrosted.

I usually serve the rice first, chicken on top and then a light coating of the sauce, a little goes a long way and remember you can always add more sauce but you can’t take it away.


I at my dinner before i got around to taking a photo so here is tomorrows lunch instead!

Also I DID A VINE!!!


Its pretty terrible but i enjoyed the process

*DO NOT THROW OUT STALE BREAD AND BUY BREADCRUMBS – It makes me cross! Chuck it in a freezer bag and freeze it until you have need then you just just need to either grate it or whizz it up in a processor if you have one for free coating.

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