Popcorn Chicken Katsu

Popcorn Chicken Katsu

This popcorn chicken katsu is proof that comfort food doesn’t need to be complicated to be excellent. Crispy, golden chicken bites with serious crunch, coated and dipped in a rich, warming curry sauce that tastes like it’s taken hours when it very much hasn’t. It’s fast, deeply satisfying, and hits that sweet spot between nostalgic and properly flavourful.

Instead of whole breaded cutlets, this version goes down the popcorn chicken route. Smaller pieces mean more crunch, more surface area, and more sauce in every bite, which is exactly what you want here. It cooks quickly, feels generous, and somehow manages to be cosy and exciting at the same time. Ideal for weeknights when you want something comforting that still feels like a treat.

The sauce is smooth, gently spiced and savoury-sweet, not fiery, not sharp, just warming and balanced. Combined with crisp chicken and fluffy rice, it’s the kind of meal that makes you slow down and actually enjoy dinner. This recipe is taken from my best-selling cookbook Speedy Comfort, and it’s a perfect example of what that book is all about. Big comfort, minimal effort, maximum payoff.

This is katsu done in a way that fits real life. No deep fryer, no specialist ingredients, no stress. Just proper comfort food that earns its place on repeat.

Why this katsu works so well

Cutting the chicken into small bite-sized pieces is a game changer. You get more crunch, quicker cooking, and a much better chicken-to-sauce ratio. Every piece is evenly coated, perfectly crisp, and easy to eat, which makes the whole dish feel more relaxed and more fun.

The sauce does a lot of the heavy lifting, but in a quiet, confident way. Onion and carrot give natural sweetness, garlic and ginger add warmth and depth, and the curry powder brings that unmistakable katsu flavour without overpowering anything. Coconut milk makes it rich and silky, while chicken stock keeps it savoury and balanced.

Blending the sauce at the end is non-negotiable. That’s what gives you that smooth, restaurant-style finish that coats the chicken properly rather than pooling on the plate. Soy sauce adds umami, honey rounds it out, and suddenly you’ve got a sauce that’s comforting, glossy, and dangerously spoonable.

The result is a dish that hits crunchy, creamy, savoury and comforting all in one go. It’s familiar enough to feel reassuring, but flavourful enough to never feel boring.

Equipment you’ll need

A large pan for the sauce is essential, something wide enough to let the veg soften properly without steaming. A stick blender makes life easier for blitzing the sauce smooth, but a standard blender works too if that’s what you’ve got.

For the chicken, you’ll need a large frying pan if you’re shallow-frying, or an air fryer if you want to keep things lighter. Three shallow bowls or plates for the flour, egg and breadcrumbs are key, plus some kitchen paper or a wire rack for draining the chicken.

Nothing fancy. Just solid, everyday kit doing solid, everyday work.

Ingredients

For the katsu sauce:
1 tablespoon vegetable oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
5g fresh ginger, peeled and chopped
1½ tablespoons curry powder
1 teaspoon ground turmeric
200ml chicken stock
400ml coconut milk
2 tablespoons soy sauce
2 tablespoons honey

For the chicken:
3–4 skinless chicken breasts
80g plain flour
2 eggs, lightly beaten
100g panko breadcrumbs

To serve:
Steamed rice
Crunchy salad or shredded cabbage, optional

How to make it

Heat the oil in a large pan over a medium-high heat. Add the onion and carrot and cook for about 5 minutes until softened but not coloured.

Add the garlic and ginger and cook for 30 seconds, just until fragrant. Stir in the curry powder and turmeric and cook for 1 minute to toast the spices and bring out their flavour.

Pour in the chicken stock and coconut milk, bring to the boil, then reduce to a simmer. Let the sauce bubble gently until it has reduced by about half and thickened slightly.

Blitz the sauce with a stick blender until completely smooth. Stir in the soy sauce and honey, then keep warm on a low heat while you cook the chicken.

Cut the chicken breasts into small bite-sized pieces. Set up three shallow dishes, one with flour, one with the beaten eggs, and one with the panko breadcrumbs.

Coat the chicken pieces first in the flour, shaking off any excess, then dip into the egg, and finally into the breadcrumbs, pressing lightly so they’re evenly coated.

Heat about a 5mm depth of oil in a large frying pan over a medium-high heat. Shallow-fry the chicken in batches, turning regularly, until golden, crisp and cooked through. Cut into a larger piece to check if you’re unsure.

Alternatively, cook the chicken in an air fryer in a single layer, sprayed generously with oil, until crisp and cooked through.

Lift the cooked chicken onto a plate or wire rack lined with kitchen paper to drain. Serve hot with the katsu sauce spooned generously over the top, plus rice and a crunchy salad if you like.

Tips for best results

Don’t rush the sauce. Letting it reduce properly before blending is what gives you depth and thickness without needing loads of extra seasoning.

Blend the sauce until it’s really smooth. Any texture left behind will show up once it hits the chicken.

Fry the chicken in batches. Overcrowding drops the oil temperature and kills the crunch, and crunch is the whole point here.

Season the chicken lightly with salt after frying. Breadcrumbs love salt, and a final sprinkle makes a big difference.

Storage and leftovers

The sauce will keep in the fridge for up to three days and reheats beautifully on the hob or in the microwave. The chicken is best eaten fresh, but leftovers can be reheated in an air fryer or hot oven to bring back some crispness.

Leftover katsu sauce is excellent drizzled over roasted vegetables, stirred into noodles, or spooned over a jacket potato when you need comfort fast.

FAQs

Can I make this ahead of time?
You can make the sauce in advance and reheat it when needed. Fry the chicken just before serving for best texture.

Is this spicy?
No. It’s warming rather than hot. If you want heat, add chilli oil or chilli flakes at the end.

Can I use chicken thighs instead?
Yes. Thighs work brilliantly and stay extra juicy, just trim any excess fat.

Can I make it gluten-free?
Use gluten-free flour, breadcrumbs and soy sauce, and you’re good to go.

What else can I serve it with?
Pickled veg, shredded cabbage, cucumber salad, or even just extra rice. This dish doesn’t need much help.

Crispy, comforting, and completely reliable. This popcorn chicken katsu is proper feel-good food, the kind you’ll come back to again and again. Simple, satisfying, and unapologetically cosy. Comfort food done the Speedy Comfort way.