Curried Chicken Katsu Smashed Tacos
with Sesame Slaw
- Milk
- Soy
- Wheat
- Sesame
- Eggs
Chicken meatballs are flattened onto tortillas, coated in golden panko, and pan-fried until impossibly crunchy. The smashed curry-spiced chicken is topped with tangy sesame slaw, sweet and savory katsu sauce, and creamy mayo for an addictive East-meets-West fusion taco night.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
4 tablespoon
Katsu Sauce
(Contains: Soy, Wheat)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
20 ounce
Ground Chicken
5 teaspoon
Rice Wine Vinegar
½ tablespoon
Curry Powder
1 tablespoon
Sesame Oil
(Contains: Sesame)
4 tablespoon
Mayonnaise
(Contains: Eggs)
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
4 ounce
Coleslaw Mix
1 ounce
Ginger Paste
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Trim and thinly slice scallions.
In a medium bowl, whisk together sesame oil, vinegar, 1 tsp sugar (2 tsp for 4 servings), a pinch of salt, and pepper.
Add coleslaw mix and scallions; toss until coated. Set aside.
In a second medium bowl, combine chicken*, ginger paste, half the curry powder (all for 4 servings), salt, and pepper. Form into six 2-inch meatballs (12 meatballs for 4).
Arrange tortillas on a clean work surface; place a meatball in the center of each tortilla. Working one at a time, cover each meatball with a piece of plastic wrap and flatten out with the palm of your hand until meat almost reaches edges of tortilla. TIP: Reuse the plastic wrap as you go!
Evenly brush sour cream over meat on tortillas, then sprinkle evenly with panko, pressing down to adhere. TIP: For less mess, reuse the plastic wrap to press panko down.
Evenly brush sour cream over meat on tortilla; sprinkle evenly with panko, pressing down to adhere. TIP: For less mess, reuse the plastic wrap to press panko down.
Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Working in batches, carefully add tortillas, meat sides down, to pan (we were able to fit two tortillas at a time). Cook until chicken is browned and almost cooked through, 2-3 minutes. Flip and cook until tortillas are toasted and chicken is cooked through, 30-60 seconds more.
Transfer to a paper-towel-lined baking sheet. Cover with foil to keep warm. Repeat with remaining tortillas, adding another large drizzle of oil to pan between batches. TIP: If pan gets too hot during the last batches, lower the heat.
Divide tacos between plates. Top with sesame slaw and drizzle with katsu sauce and mayonnaise. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Flavor lovers praised the curry-sesame profile, but some found the sesame oil overpowering and the fusion of curry and katsu a bit discordant. 🌶️ A few felt the dish needed bolder seasoning overall.
- Ease of prep: Several reviewers found the pan-frying process more time-consuming and tricky than expected; cooking on a flat-top or griddle made it much easier.
- Suggestions: Skip the meatball-forming step and spread the chicken directly onto the tortilla with a fork for a simpler process. If you prefer to bake, flip the tacos, spritz with oil, and cook until lightly browned. Add more chili or spice if you want a punchier flavor.
- Leftovers: This dish doesn't reheat well, so plan to enjoy it fresh.
- Portions: Several reviewers wanted more slaw — the coleslaw portion felt light, and adding extra cabbage improves the texture contrast.
