Japanese Chicken Katsu Curry

Chicken katsu curry pairs a crisp panko-coated cutlet with the mellow, gently sweet curry sauce that is a favorite of Japanese home cooking and casual restaurants.

The sauce simmers separately while the chicken is breaded and fried, keeping the cutlet crunchy and making the meal practical to assemble at the table.

Let the fried chicken rest on a rack rather than directly on paper towels so steam does not soften the crust.

Serving Suggestions

Slice the katsu over steamed short-grain rice, spoon curry alongside it, and finish with scallions, pickled ginger, or Japanese pickles.

Recipe Notes

Curry sauce keeps for three days in the refrigerator. Reheat the sauce gently and re-crisp leftover katsu in a hot oven or air fryer.

Japanese Chicken Katsu Curry

Crisp panko chicken cutlets served over steamed rice with a rich, gently sweet Japanese curry sauce.

Servings 4 servings

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

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Equipment

• Large saucepan
• Three shallow bowls
• Large skillet
• Wire rack

Ingredients

 

US CustomaryMetric

 

1x2x3x

Curry Sauce

• 1 tbsp neutral oil
• 1 large yellow onion sliced
• 2 large carrots sliced
• 2 large potatoes cubed
• 3 cloves garlic minced
• 3 tbsp Japanese curry roux or about 60 g curry blocks
• 3 cups chicken stock
• 1 tbsp soy sauce

Chicken and Rice

• 4 boneless skinless chicken breasts about 170 g each
• 1/2 cup all-purpose flour
• 2 large eggs beaten
• 2 cups panko breadcrumbs
• 1/2 tsp salt
• 3 cups neutral oil for frying
• 3 cups cooked short-grain rice to serve

Instructions

 

Cook the Curry:

• Warm oil in a saucepan and cook the onion, carrots, and potatoes for 6 minutes until lightly softened.
• Add garlic and stock, cover, and simmer for 15 minutes until the vegetables are tender.
• Stir in curry roux and soy sauce until smooth; simmer uncovered for 5 minutes until glossy and thick.

Bread and Fry the Chicken:

• Pound the chicken to an even thickness and season with salt.
• Dredge each breast in flour, beaten egg, and panko, pressing the crumbs on firmly.
• Heat oil to 175°C / 350°F and fry the chicken for 4 to 5 minutes per side until golden and cooked through.
• Rest the chicken on a rack for 5 minutes, then slice and serve with rice and curry sauce.

Notes

• Japanese curry roux varies in salt and heat, so taste before adding extra soy sauce.
• Use boneless chicken thighs for a juicier cutlet.

Nutrition

Calories: 760kcalCarbohydrates: 82gProtein: 42gFat: 29gSaturated Fat: 6gCholesterol: 180mgSodium: 1250mgFiber: 7gSugar: 8g

Calories: 760kcal

Course: Main Course

Cuisine: Japanese

Keyword: Chicken Katsu, Japanese Curry, Panko Chicken