Chicken Katsu Curry
Crispy, golden-brown fried chicken cutlets (katsu) served over fluffy rice and smothered in a rich, savory Japanese curry sauce. A beloved and comforting meal for two.
Prepare chicken katsu
Pat the chicken breasts dry with paper towels. Slice each chicken breast horizontally to create two thinner cutlets, about 1/2-inch thick. Season both sides of each cutlet with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Set up a breading station: Place 1/4 cup all-purpose flour on a shallow plate. In a second shallow plate, whisk 1 large egg. In a third shallow plate, place 1 cup panko breadcrumbs (flaky Japanese breadcrumbs). Dredge (coat thoroughly) each chicken cutlet in flour, shaking off extra. Then dip in whisked egg, letting excess drip. Finally, press into panko until fully coated. Place breaded cutlets on a wire rack.
💡 Pro Tips:
- •Pounding chicken to an even thickness helps it cook uniformly.
- •Dredge means to coat thoroughly.
- •Panko breadcrumbs provide a crispier coating than standard breadcrumbs.
Make the Japanese curry sauce
Heat 1 tablespoon vegetable oil in a medium saucepan over medium heat. Add 1/2 thinly sliced yellow onion and 1 small thinly sliced carrot. Cook for 5-7 minutes until the onion is soft and translucent (you can see through it). Add 1 clove minced garlic and 1 inch grated fresh ginger. Cook for 1 minute until fragrant (smells pleasant and aromatic). Stir in 2 Japanese curry roux blocks (solid blocks of curry sauce concentrate). Pour in 1 1/2 cups hot water or chicken broth. Bring to a gentle simmer (cook gently just below boiling, with small bubbles), stirring occasionally, until the roux blocks are fully dissolved and the sauce has thickened. Simmer means to cook gently just below boiling, with small bubbles.
💡 Pro Tips:
- •Translucent means you can see through it, indicating it is soft.
- •Fragrant means it smells good and aromatic.
- •Stirring helps the roux dissolve smoothly.
Fry chicken katsu
While the curry simmers, heat 2-3 cups vegetable oil in a large, heavy-bottomed pot or deep skillet over medium-high heat until it reaches 350°F (175°C). Carefully lower 1-2 breaded chicken cutlets into the hot oil (do not overcrowd). Fry for 4-6 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C). Remove from oil and place on a wire rack set over paper towels to drain any extra oil. Repeat with remaining cutlets. Katsu refers to the fried cutlet.
💡 Pro Tips:
- •Maintain oil temperature for even browning and cooking.
- •A wire rack helps keep katsu crispy.
Serve
Slice the cooked chicken katsu into strips. Divide 2 cups cooked white rice between two plates. Place the sliced katsu next to the rice. Spoon a generous amount of the hot Japanese curry sauce over the katsu and rice. Garnish with 2 tablespoons thinly sliced green onions and 1 tablespoon pickled ginger. Serve immediately.
💡 Pro Tips:
- •Serve immediately for best crispness of katsu.
- •Pickled ginger adds a tangy contrast.
- Medium bowl (for egg)
- Shallow plates (for flour, panko)
- Large, heavy-bottomed pot or deep skillet (for frying)
- Wire rack
- Paper towels
- Medium saucepan (for curry sauce)
- Measuring cups
- Measuring spoons
- Knife and cutting board
- Tongs or slotted spoon
- 💡For a gluten-free version, use gluten-free all-purpose flour for dredging and gluten-free panko breadcrumbs. Ensure your Japanese curry roux blocks are also gluten-free, or make the curry sauce from scratch using gluten-free ingredients.
- 💡You can add other vegetables like potatoes or apples to the curry sauce base for a more complex flavor, simmering them until tender before adding the roux blocks.
- 💡Chicken katsu can also be baked or air-fried for a lighter option, but deep frying provides the most traditional crispness.
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