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Crispy Japanese Chicken Katsu Curry

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A deliciously crispy chicken katsu served with a rich, savory Japanese curry sauce, perfect for family dinners and cozy weeknights.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), pounded to even thickness
  • Salt and pepper, to taste
  • 1 cup (120 g) all-purpose flour
  • 2 large eggs, beaten (room temperature)
  • 1 ½ cups (150 g) panko breadcrumbs (Japanese brand recommended)
  • Vegetable oil (canola or peanut), for frying
  • 2 tbsp unsalted butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp grated fresh ginger
  • 2 tbsp all-purpose flour
  • 3 cups (720 ml) chicken broth (low sodium preferred)
  • 2 tbsp soy sauce
  • 1 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tsp curry powder
  • 1 tsp garam masala (optional)
  • Salt and pepper, to taste
  • Steamed Japanese short-grain rice, cooked (about 2 cups / 360 g cooked)
  • Pickled ginger or Japanese pickles (optional)

Instructions

  1. Trim any excess fat from the chicken breasts. Place each breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about ½ inch (1.25 cm) thick. Season both sides lightly with salt and pepper.
  2. Set up breading stations: place flour in one shallow bowl, beaten eggs in a second bowl, and panko breadcrumbs in a third bowl.
  3. Dredge each chicken breast first in flour, shaking off excess. Dip into beaten eggs, allowing extra to drip off. Coat thoroughly with panko, pressing gently to adhere. Place breaded chicken on a plate and let rest for 10 minutes.
  4. Make the curry sauce: melt butter in a medium saucepan over medium heat. Add chopped onion and cook for 7-8 minutes until soft and golden, stirring occasionally. Add garlic and ginger, cooking for 1-2 minutes until fragrant.
  5. Sprinkle flour over onions and stir constantly for 1-2 minutes. Gradually whisk in chicken broth, stirring to prevent lumps. Add soy sauce, ketchup, Worcestershire sauce, curry powder, and garam masala (if using). Simmer gently for 15 minutes until thickened. Adjust salt and seasonings to taste.
  6. Heat about ½ inch (1.25 cm) vegetable oil in a heavy skillet over medium-high heat until shimmering and about 350°F (175°C). Fry breaded chicken for 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Drain on a wire rack or paper towels.
  7. Slice chicken katsu into strips. Serve with steamed rice and ladle curry sauce on top. Garnish with pickled ginger or Japanese pickles if desired.

Notes

Do not overcrowd the pan when frying to maintain oil temperature and crispiness. Let breaded chicken rest for 10 minutes before frying to help coating stick. Use a thermometer to keep oil at 350°F (175°C). The curry sauce tastes better if made a day ahead. For gluten-free, substitute flour and panko with gluten-free versions and check soy sauce ingredients.

Nutrition

Keywords: chicken katsu, Japanese curry, crispy chicken, katsu curry, homemade curry sauce, Japanese comfort food

Find it online: https://junomeals.com/crispy-japanese-chicken-katsu-curry-recipe-easy-homemade-savory-sauce/