This is a version of the traditional Chicken  Katsu Curry,  with a Mexican twist. Succulent breast of chicken golden fried in tortilla chips crumbs, generously topped with a rich Mexican curry sauce and served with rice. Fresh, simple and KanKuntasticaly delicious. Recipe courtesy of a Mouthful of Mark.


  • Bag of tortilla chips
  • 2 chicken breasts
  • Rice (enough for two portions)
  • Handful of chopped coriander
  • KanKun Mexican Pipian Mole
  • 1 beaten egg
  • Small dish of flour
  • Vegetable or rapeseed oil



  • Take a few handfuls of the tortilla chips and place into a blender and blitz for a short while.  Whilst you want to break the tortilla chips down to act as breadcrumbs on the chicken, you don’t want them too fine, they should contain bite sized pieces which will give the chicken a good crunch.
  • This is a 3 bowl job, place your tortilla crumbs into a large bowl, beat the egg in a separate bowl and place the flour into the third bowl.
  • Take each chicken breast and firstly dip into the flour, ensuring the whole chicken is covered, then dip into the beaten egg, shake off any excess egg and then dip into the tortilla crumb (press the chicken into the crumb on each side to ensure the crumb sticks).
  • If your chicken breasts are on the large size, place them into a freezer bag and give them a good whacking with a rolling pin to flatten them out.  The thicker the chicken breast the longer it takes to cook which will probably end up with the tortilla crumb burning!  Once you have coated the chicken, place it onto a plate and put into the fridge for at least 30 minutes (this will harden the crumb up).
  • Into a large frying pan, pour enough oil to cover at least a third of the depth of the chicken.  Heat the oil over a medium heat, once it is hot enough (drop a small piece of tortilla into the oil, if the oil bubbles, it is hot enough) place the chicken breasts into the pan and cook for around 10 minutes each side (the breadcrumbs should be nice and crispy by this time).
  • Whilst the chicken is frying, cook the rice according to the packet instructions.  Once cooked, stir through the chopped coriander.
  • In a small pan, add two tablespoons of the KanKun Mexican Pipian Mole paste  and a good glug of water.  Over a medium heat stir the paste until dissolved in the water.  The aim here is to get the mole to a gravy type consistency so you will probably need to add more water as you go, if however you make it too watery, simply add some more mole paste to thicken it up.
  • Once all the components to your dish are ready, slice the chicken into pieces and plate up with the rice and sauce.  I put the mole sauce into a small dish in order to dip the chicken into.

“This is a twist on the traditional Japanese chicken katsu curry which I think works really well.  KanKun Mexican Mole paste as a bit of a kick which develops after each mouthful and the tortilla crumb gives a good crunch to the chicken.  I hope you enjoy this as much as we did.  Another recipe which is perfect when having friends round for dinner.  ” Says Mark

About Mouthful of Mark.


Mark is UK  food blogger that loves to cook and to travel. He is passionate of all cuisine styles and Mexican foods is at the top of his list of favourites.

“I have loved Mexican food for years. Back in the day, Mexican food to me was chilli con carne, fajitas and nachos, how naïve was I!.  I got to know Kankun Mexican Sauces, through a social media competition. I used the habanero on my fajitas and the chipotle on my flatbreads, I was hooked, the sauces had so much flavour and ranged from mild to hot, something for everyone!

I got to know better the Mexican cuisine and discovered a whole new world of recipes, who knew there were so many different types of chillies! I made chicken tortilla soup, I had never even heard of this before, let alone esquites (Mexican street corn salad), what’s that!  A new found interest in Mexican food was born, thanks to my friend Rolando Cardenas founder of Kankun Mexican Sauces   and his wonderful sauces.” says Mark.

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