Baked Chicken Katsu
Estimated $3.64 recipe · $1.82 per serving (US / USD)
Crunchy panko chicken baked, not fried, with a lighter katsu curry sauce.
The recipe
Baked Chicken Katsu
Crunchy panko chicken baked, not fried, with a lighter katsu curry sauce.
Ingredients
- 300g chicken breast
- 60g panko breadcrumbs
- 1 egg, beaten
- 2 tbsp flour
- 150g rice
- 1 onion
- 1 carrot
- 1 tbsp curry powder
- 1 tbsp soy sauce
Estimated recipe cost
$3.64 for 2 servings · $1.82 per serving
US grocery planning estimate in USD. Includes the amounts used from the listed ingredients, including pantry items. Prices and portion weights vary.
Ingredient-by-ingredient breakdown
| Ingredient & price basis | Cost used |
|---|---|
| 300g chicken breastRetail benchmark · $22.37 / 3629 g · Retail reference · Uses 300g | $1.85 |
| 60g panko breadcrumbsPlanning assumption · $2.00 / 227 g · Uses 60g | $0.53 |
| 1 egg, beatenRetail benchmark · $1.67 / 12 each · Retail reference · Count stated in recipe | $0.14 |
| 2 tbsp flourRetail benchmark · $1.97 / 2268 g · Retail reference · 1 tbsp ≈ 8g | $0.01 |
| 150g riceRetail benchmark · $1.77 / 907 g · Retail reference · Uses 150g | $0.29 |
| 1 onionRetail benchmark · $2.84 / 1361 g · Retail reference · Assumes 150 g per item | $0.31 |
| 1 carrotRetail benchmark · $2.26 / 907 g · Retail reference · Assumes 80 g per item | $0.20 |
| 1 tbsp curry powderPlanning assumption · $2.00 / 60 g · 1 tbsp ≈ 7.5g | $0.25 |
| 1 tbsp soy sauceRetail benchmark · $1.68 / 444 ml · Retail reference · 1 tbsp ≈ 15ml | $0.06 |
| Estimated total | $3.64 |
Retail references are representative products, not quotes for every variety. Other prices are editorial planning assumptions. Checked 9 October 2026; these are not live prices.
Price bases and quantity assumptions refer to the original recipe. Unspecified quantities use the assumptions shown above. Listed optional ingredients are included. Unlisted sides, extra seasoning, tax, energy and delivery are excluded. Buying full packages will cost more.
Instructions
- Heat oven to 210°C. Coat chicken in flour, then egg, then panko; bake on a rack 22–25 min.
- For the sauce, soften onion and carrot, add curry powder, then 300ml water and soy; simmer 12 min.
- Blend the sauce until smooth and season.
- Slice the katsu and serve over rice with the curry sauce.
Recipe notes
Baking on a wire rack keeps the panko crisp all the way around.
Estimated nutrition per serving
590 kcal · 44g protein. Values are estimates and vary with brands, substitutions and portions.
Recipe images may be AI-generated illustrations. Nutrition figures are estimates.