Ramen Crusted Chicken Katsu with Curry Sauce

A twist on classic chicken katsu, featuring a crispy ramen noodle crust served with a flavorful Japanese curry sauce and fluffy rice.

Prep Time

20 minutes

Total Time

45 minutes

Calories

850 kcal

Difficulty

Medium

Equipment

4 items

Cost

£3.34/serving

Season:

🌍 Year-round

Meal Type:

Dinner•Snack

Cuisine:

Indian•Asian•Japanese

Main Ingredient:

Chicken•Rice

Ingredients

Servings

4Chicken breasts(Boneless, skinless)

£6.00

2packagesInstant ramen noodles(Any flavor, discard seasoning packet (or save for another use))

£1.00

0.5cupAll-purpose flour

£0.20

2Eggs(Lightly beaten)

£0.60

0.5cupPanko breadcrumbs(Optional, for added texture)

£0.50

As neededVegetable oil(For frying)

£0.30

4cupsCooked rice(For serving)

£1.50

4squaresJapanese curry roux blocks(Golden Curry or similar)

£2.50

2cupsWater(For curry)

1Carrot(Diced)

£0.20

1Potato(Diced)

£0.30

0.5Onion(Diced)

£0.25

Total Cost

£13.35

£3.34 per serving

Instructions

1.
Prepare the ramen crust: Crush the ramen noodles in a resealable bag or with a rolling pin until you have small, evenly sized pieces. You don't want powder, just small chunks.
2.
Prepare the chicken: Pound each chicken breast to an even thickness (about 1/2 inch). Season with salt and pepper.
3.
Set up the breading station: Place the flour in one shallow dish, the beaten eggs in another, and the crushed ramen noodles (mixed with Panko breadcrumbs if using) in a third.
4.
Bread the chicken: Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the beaten egg, coating it completely. Finally, press the chicken into the crushed ramen noodles, ensuring a generous and even coating. Repeat for all chicken breasts.
5.
Cook the curry: In a saucepan, sauté the diced onion, carrot and potato in a little oil until softened, about 5-7 minutes. Add the water and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 10-15 minutes.
6.
Stir in the curry roux blocks and stir until they are completely dissolved and the sauce has thickened.
7.
Fry the chicken: Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully place the breaded chicken breasts into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
8.
Drain on paper towels to remove excess oil.
9.
Serve: Slice the chicken katsu into strips. Serve over a bed of cooked rice, topped with the Japanese curry sauce.

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My Notes

Nutrition Information

Nutrition per serving (500g)

850 kcal / 3556 kJ

Carbs

80g

31% of RDA

Fat

35g

50% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

12 g

13% of RDA

Sodium

1800 mg

78% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

For a richer curry flavor, add a teaspoon of soy sauce or Worcestershire sauce to the sauce during cooking.

You can bake the chicken katsu instead of frying. Preheat oven to 400°F (200°C). Place the breaded chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through and golden brown. Spray with cooking oil for extra crispness.

Adjust the thickness of the curry sauce by adding more or less water.

Serve with a side of pickled ginger or tonkatsu sauce for an authentic Japanese experience.

Cooking Equipment

Large skillet or deep fryer

Shallow dishes

Rice cooker (optional)

Saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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