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Crispy Chicken Katsu Curry Recipe Easy Homemade Japanese Sauce

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A crispy chicken cutlet paired with a rich and comforting homemade Japanese curry sauce, perfect for cozy dinners and busy weeknights.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, pounded to even thickness
  • 1 ½ cups panko breadcrumbs
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • Salt and black pepper, to season
  • Vegetable oil for frying (neutral oil like canola)
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 medium grated onion
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 2 cups (480 ml) chicken broth, preferably low sodium
  • 1 small grated carrot
  • ½ medium grated apple (Fuji or Gala recommended)
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon honey
  • 2 tablespoons curry powder
  • ½ teaspoon garlic powder
  • Ground black pepper to taste

Instructions

  1. Place the chicken breasts between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin until about ½ inch (1.3 cm) thick. (5 minutes)
  2. Season both sides of the chicken with salt and pepper. Set up dredging stations with flour in one shallow bowl, beaten eggs in another, and panko breadcrumbs in a third. (5 minutes)
  3. Dredge each chicken breast first in flour, shaking off excess, then dip into the egg wash, and press firmly into the panko breadcrumbs until fully coated. (10 minutes)
  4. Pour vegetable oil to about ½ inch (1.3 cm) depth in a large skillet and heat over medium-high heat until shimmering or a breadcrumb sizzles immediately. (5 minutes)
  5. Carefully place the breaded chicken breasts into the hot oil and fry about 3-4 minutes per side until golden brown and crispy. Avoid overcrowding the pan. (8 minutes)
  6. Transfer the cooked chicken to a wire rack or paper towels to drain excess oil and rest for a few minutes to keep the crust crisp. (5 minutes)
  7. In a separate saucepan, melt butter over medium heat. Add grated onion, garlic, and ginger, stirring until softened and fragrant, about 3 minutes.
  8. Sprinkle in the flour and stir constantly for 2-3 minutes until light golden to make the roux.
  9. Slowly whisk in chicken broth to avoid lumps. Stir in grated carrot, apple, soy sauce, Worcestershire sauce, honey, curry powder, garlic powder, and black pepper.
  10. Reduce heat to low and simmer gently, stirring occasionally, for about 15 minutes until thickened and glossy. Taste and adjust seasoning if needed. (15 minutes)
  11. Slice the crispy chicken katsu into strips and serve over steamed rice with a generous ladle of the Japanese curry sauce poured on top.

Notes

Keep oil temperature steady around 350°F (175°C) to avoid burning or sogginess. Press panko firmly for a thick, crispy crust. Avoid overcrowding the pan when frying. Rest chicken after frying to maintain crispiness. If sauce is too thick, whisk in a splash of broth or water before serving. For gluten-free, substitute flour and panko with rice flour and gluten-free panko. For dairy-free, use coconut oil instead of butter and coconut milk in place of some broth.

Nutrition

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

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