Katsu sauce

  • 2 onions, chopped
  • 4 cloves of garlic, sliced
  • 3 carrots, sliced
  • 4 tsp curry powder (mild or medium)
  • 1 tbsp garam masala
  • 3 tbsp plain flour
  • 600ml chicken stock
  • 2 tbsp soy sauce
  • 2 tbsp honey


  • 4 skinless, boneless chicken thighs
  • 2 eggs, beaten
  • Plain flour
  • Panko breadcrumbs


Add a little olive oil to a pan on a medium heat, then add the onions, garlic and carrots. Once the onions have caramelised and everything has softened, add the curry powder and garam masala and mix everything together.

Add the flour and coat everything before pouring over the chicken stock and adding the soy sauce and honey, stirring everything together. Cook uncovered until the sauce begins to thicken.

Once thickened, pass the sauce through a sieve to remove the veg and return the sauce to the heat allowing it to thicken further.

Meanwhile, heat a frying pan with a centimetre or so of oil. Make sure the oil has a bit of a shimmer and test it’s up to heat by dropping a breadcrumb in making sure it bubbles up and goes golden.

Once the oil is ready, fully coat the chicken thighs in flour, then the egg, then give them a full breadcrumb coating before placing them (no more than two at a time, depending on the size of the pan) in the oil. Fry them for about 4 or 5 minutes on each side until the coating is golden brown and the chicken is cooked through.

If it looks like the breadcrumbs are going to darken and burn before the chicken is cooked then put the chicken on a baking tray in the oven to finish them off. This is also a good idea if you’re cooking them in small batches and want to keep them warm.

Once the chicken is cooked through and the sauce it thickened slice the chicken up and serve it on a bed of rice with the sauce poured over.

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