Print

Crispy Chicken Katsu Curry

crispy chicken katsu curry - featured image
Print Recipe

A quick and easy Japanese comfort dish featuring juicy, crispy chicken katsu paired with a rich, homemade Japanese curry sauce. Perfect for cozy dinners and crowd-pleasing meals.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450 g), pounded thin
  • Salt and pepper, to taste
  • 1 cup (120 g) all-purpose flour
  • 2 large eggs, beaten, room temperature
  • 1 1/2 cups (150 g) panko breadcrumbs
  • Vegetable oil or canola oil, for frying (enough for about 1 inch depth)
  • 2 tablespoons (30 g) unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon (8 g) all-purpose flour
  • 1 tablespoon (15 g) curry powder
  • 1 teaspoon (2 g) garam masala
  • 2 cups (480 ml) chicken broth (low sodium preferred)
  • 1 tablespoon (15 ml) soy sauce
  • 1 tablespoon (20 g) honey or maple syrup
  • 1 teaspoon (5 ml) Worcestershire sauce
  • Salt and pepper, to taste
  • Cooked Japanese short-grain rice (about 2 cups / 400 g)
  • Pickled ginger or fukujinzuke (optional, for garnish)
  • Chopped green onions or fresh parsley (optional, for freshness)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2 inch (1.3 cm) thick. Season both sides with salt and pepper. (5 minutes)
  2. In three separate shallow bowls, place the flour, beaten eggs, and panko breadcrumbs. For the panko, press lightly to avoid compacting. (3 minutes)
  3. Dredge each chicken breast in flour, shaking off excess. Then dip into the egg wash, letting any extra drip off. Finally, press firmly into the panko breadcrumbs, covering evenly. (7 minutes)
  4. Pour enough vegetable oil into a skillet to reach about 1 inch (2.5 cm) depth. Heat over medium heat to around 350°F (175°C). Test by dropping a breadcrumb in—the oil should bubble and sizzle immediately. (5 minutes)
  5. Carefully place the breaded chicken breasts in the hot oil. Fry for 3-4 minutes per side until golden brown and crispy. Avoid overcrowding the pan. (8 minutes)
  6. Transfer the fried chicken to a plate lined with paper towels. Let rest for 5 minutes. (5 minutes)
  7. While the chicken rests, melt butter in a saucepan over medium heat. Add chopped onions and sauté until translucent and slightly golden, about 5 minutes. Add minced garlic and cook 1 minute more. (7 minutes)
  8. Sprinkle flour over the onions and garlic, stirring constantly to form a roux. Cook 2 minutes. Stir in curry powder and garam masala, cooking for another minute. (3 minutes)
  9. Slowly whisk in chicken broth to avoid lumps. Add soy sauce, honey, and Worcestershire sauce. Simmer gently for 10 minutes, stirring occasionally until the sauce thickens. Season with salt and pepper to taste. (10 minutes)
  10. Slice the chicken katsu into strips. Plate over steamed Japanese rice and ladle generous amounts of the curry sauce on top. Garnish with pickled ginger or chopped green onions if desired. (2 minutes)

Notes

Press panko firmly onto chicken for extra crunch. Maintain oil temperature around 350°F (175°C) to avoid greasy or burnt crust. Let chicken rest after frying to keep crust crispy. Curry sauce can be made ahead and reheated gently. For gluten-free, use rice flour and gluten-free panko, and tamari instead of soy sauce. Baking option: bake breaded chicken at 425°F (220°C) for 20-25 minutes, flipping halfway.

Nutrition

Keywords: chicken katsu, Japanese curry, crispy chicken, homemade curry sauce, comfort food, easy dinner, panko chicken, Japanese recipe

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