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Chicken katsu curry - Image 3

Chicken Katsu Curry

Crispy, golden-brown panko-crusted chicken cutlets served with a deeply savory, aromatic Japanese-style curry sauce and steamed rice. A restaurant-quality meal made at home.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main
Cuisine: Japanese
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts about 6 oz each, pounded to 1/2-inch thickness
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 1/2 cups panko breadcrumbs
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper divided
  • 1 medium onion thinly sliced
  • 2 medium carrots peeled and cut into 1/2-inch chunks
  • 2 medium russet potatoes peeled and cut into 3/4-inch chunks
  • 2 tbsp vegetable oil plus more for frying
  • 3 cups water or low-sodium chicken broth
  • 1 package Japanese curry roux such as S&B Golden Curry, medium hot (3.2 oz)
  • 1 tbsp tonkatsu sauce or Worcestershire sauce optional
  • 4 cups cooked Japanese short-grain rice for serving

Equipment

  • Large skillet or cast-iron pan for frying
  • Medium pot or Dutch oven (3-4 qt)
  • Meat mallet or rolling pin
  • Three shallow dishes for breading
  • Wire rack and baking sheet
  • Instant-read thermometer
  • Tongs

Method
 

  1. Prepare the chicken. Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to an even 1/2-inch thickness. Season both sides with 1/2 tsp salt and 1/4 tsp pepper. Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
  2. Bread the chicken. Dredge each seasoned chicken breast first in flour, shaking off excess. Dip completely in the beaten egg, letting excess drip off. Finally, press firmly into the panko, coating both sides evenly. Place breaded cutlets on a wire rack and let rest for 10 minutes. This helps the coating adhere during frying.
  3. Start the curry sauce. In a medium pot or Dutch oven, heat 2 tbsp vegetable oil over medium heat. Add the sliced onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent. Add the carrot and potato chunks and cook for another 2 minutes.
  4. Simmer the vegetables. Pour in the water or broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 15-20 minutes, or until the potatoes and carrots are fork-tender. Break the curry roux blocks into small pieces and whisk them into the simmering liquid until completely dissolved and the sauce has thickened, about 3-4 minutes. Stir in the tonkatsu sauce if using. Keep warm on low heat.
  5. Fry the katsu. While the curry simmers, heat 1/2 inch of vegetable oil in a large skillet over medium-high heat to 350°F (175°C). Carefully add 1-2 breaded chicken cutlets (don't crowd the pan). Fry for 4-5 minutes per side until deeply golden brown and the internal temperature reaches 165°F (74°C). Transfer to a clean wire rack set over a baking sheet to drain. Repeat with remaining chicken.
  6. Slice and serve. Let the fried chicken katsu rest for 2-3 minutes, then slice each cutlet crosswise into 1-inch strips. Divide steamed rice among four plates. Place the sliced katsu over the rice, then ladle the hot curry sauce around (not over) the chicken to keep it crispy. Serve immediately.

Notes

Chef's Tips:
• For extra crispy katsu, use a 50/50 mix of panko and fine breadcrumbs.
• Letting the curry sit for 10 minutes off the heat deepens the flavor.
• Serve with a side of shredded cabbage and a wedge of lemon for a classic touch.
Food Safety:
• Always check chicken internal temperature reaches 165°F (74°C)
• Do not leave cooked chicken at room temperature for more than 2 hours