Miso-honey chicken katsu curry with pickled pears

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In this recipe, a twist on the classic chicken katsu curry, chicken thighs are marinated in miso and honey before being fried until golden and crisp. A simple spice mix forms the base flavour of the silky curry sauce, and a side of pickled pears brings a fruity acidity to the dish, complementing the curry sauce beautifully.

First published in 2025

Ingredients

Metric

Imperial

For the curry sauce

For the chicken thighs

For the pickled pears

  • 2 pears, ripe, thinly sliced
  • 1 red chilli, thinly sliced
  • 75ml of rice vinegar
  • 1 tsp sugar
  • 1 pinch of salt

For the rice

Method

1

Start by making the curry powder. Toast the spices in a dry pan until fragrant, then grind into a powder in a spice blender 

2

For the curry sauce, heat the oil in a saucepan, then add the onion, garlic and ginger and sweat down over a medium-low heat for about 15 minutes

3

Add in the carrots, flour, tomato purée and cook out for another 2 minutes 

4

Add in the curry powder, stock, soy sauce, mirin and sugar, then leave to simmer for 20 minutes before blending until smooth and glossy

  • 750ml of chicken stock
  • 1 tbsp of soy sauce
  • 1 tbsp of mirin
  • 1 tsp sugar
5

Rub the chicken thighs with miso and honey, then leave to marinade for 15 minutes

6

Dredge the chicken in flour, dip in egg, and then coat in panko breadcrumbs

7

Shallow-fry the chicken in hot oil for 4–5 minutes per side until golden and cooked through, then set aside to drain on kitchen paper

  • neutral oil, for frying
8

Toss the sliced pears with chilli, vinegar, sugar and salt. Leave to pickle for 15 minutes

  • 2 pears, ripe, thinly sliced
  • 1 red chilli, thinly sliced
  • 75ml of rice vinegar
  • 1 tsp sugar
  • 1 pinch of salt
9

Bring the rice and water to a boil, then turn the heat down to medium-low, cover with a tea towel and lid, and cook for around 12 minutes

10

Remove the rice from the heat and leave to steam for another 10 minutes

11

Slice the katsu into thick pieces

12

To serve, arrange the sliced katsu chicken over rice, ladle over the curry sauce, and garnish with pickled pears, toasted sesame seeds, coriander and spring onion

First published in 2025

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