Chicken Katsu Skewers recipe

(59 ratings)

Chicken Katsu Skewers
  • healthy
  • Low-fat
  • healthy
Preparation Time15 mins plus 20 minutes to chill
Cooking Time35 mins
Total Time50 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories60 Kcal3%
Fat1 g1%
Saturated Fat0.5 g3%
Carbohydrates5 g2%

Our chicken katsu skewers will be great for your gathering – they’re a fun twist on the popular Japanese dish.

Chicken katsu has taken the world by storm. Usually served as a curry with sliced panko breadcrumb coated chicken and tonkatsu sauce, we’ve mixed it up by making succulent chicken katsu skewers to plunge in to a tonkatsu dip. To get the perfect sauce, make sure you chop up the onion and carrot as small as possible – if you find it easier use a food processor on pulse until they’re both chopped up nicely. Your guests are sure to love these.


  • 3 chicken breasts
  • 3tbsp soy sauce
  • 2tbsp honey
  • 1 lime, juiced
  • 1tbsp vegetable oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • Thumb-size piece fresh root ginger, peeled and grated
  • 2 garlic cloves, crushed
  • 1tbsp medium curry powder
  • 1tbsp plain flour
  • 1tbsp mango chutney or honey
  • 500ml (16 oz) chicken stock
  • You will need:
  • wooden skewers, soaked in water




  1. Slice the chicken into strips – it should make around 18 – and marinade in 2tbsp soy sauce, the honey and the lime juice. Chill for 20 mins.
  2. Heat the oil in a large frying pan. Fry the onion, carrot and ginger until soft and slightly golden. Add the garlic and curry powder and cook for a further couple of mins. Stir in the our and mango chutney/honey and pour in the chicken stock. Bring to the boil, reduce the heat and simmer for 15-20 mins or until thickened to a dip consistency. Remove from the heat and set aside.
  3. Heat oven to 180C/Gas 4. Place each chicken strip onto a skewer and set on a baking tray. Bake for 10-15 mins or until the chicken is cooked through but not dry. You can brush any juices from the tray over the skewers before serving. Serve on a tray with the katsu dip.
Top Tip for making Chicken Katsu Skewers

The katsu dip can also be used as a curry sauce – serve with panko-coated chicken and rice.

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Samuel Goldsmith
Freelance food writer

Former Assistant Headteacher, Samuel has a BSc in Food from the University of Birmingham and is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. His work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel has also consulted on a number of best-selling food and drink books, and was a nutritional consultant for BBC’s Eat Well for Less.