Chicken Katsu Curry is a popular Japanese dish featuring crispy panko-breaded chicken cutlets served with a rich and flavorful curry sauce and rice. This recipe is easier than you think, and it is perfect for a delicious hearty dinner!
Chicken katsu curry is one of the few dishes that I don't mind eating on a weekly basis. I still remember the first time I had chicken katsu curry in a small restaurant in Tokyo. I immediately fell in love with the golden, crispy chicken cutlet sitting on top of a bed of fresh Japanese rice, and generously covered with a creamy curry sauce. Each bite was the perfect combination of crunch and warmth. Recreating it at home always bring back fond memories of that first bite I had in Japan.
Want more curry recipes? Try MILK CURRY UDON NOODLE SOUP or SOUP DUMPLINGS IN THAI RED CURRY SAUCE!
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Ingredients
For Japanese Curry:
- Garlic
- Onion
- Carrots
- Potatoes
- Chicken Stock
- Curry Roux
For Chicken Katsu:
- Chicken Breast
- All Purpose Flour
- Eggs
- Panko Breadcrumbs
- Salt
- Pepper
- Oil for frying
See recipe card for quantities.
Where to Buy Japanese Curry Roux
You can find Japanese Curry Sauce Mix in any Asian grocery store, or on Amazon. S&B is the most common brand. You can choose from mild, medium hot, hot, or extra hot for spicy level.
Instructions
Make Curry Sauce:
Step 1: Heat 1 tablespoon of oil over medium heat. Add garlic and onions, sauté until soft and fragrant.
Step 2: Add carrots and potatoes. Stir-fry for 2-3 minutes.
Step 3: Pour in chicken stock and bring it to a boil. Turn down to a simmer and cook until carrots and potatoes are soft.
Step 4: Add curry cubes, stirring until dissolves. Simmer until sauce has thickened.
Make Chicken Katsu:
Place chicken breast on a cutting board and gently pound to about ½ inch thickness.
Step 3: Dredge each chicken breast in flour.
Step 4: Then dip in beaten egg.
Step 5: Coat thoroughly with panko bread crumbs.
Step 6: Heat neutral oil in a large frying pan over medium-high heat. Add chicken and fry for 3-4 minutes.
Step 7: Flip over and fry for another 3-4 minutes, until both sides are golden brown and crispy. Then transfer to a paper towel-lined plate to drain excess oil.
SERVE
Slice chicken into strips. Ladle the curry sauce over a bowl of steamed rice. Place sliced chicken katsu on top. Garnish with green onions and sesame seeds. Serve hot and enjoy!
Recipe Video
Storage
It is best to enjoy chicken katsu curry immediately. However, you can store the leftovers an air tight container in the refrigerator for up to 3 days. When storing, it is best to keep chicken and curry in separate containers.
Reheat Instructions: To reheat chicken katsu, you can reheat it either in the oven or an air fryer at 350F until crispy again.
Top Tip
- Tenderize the Chicken: Pound the chicken cutlet to ½ inch thickness to ensure even frying time.
- Use Japanese Bread Crumbs: Panko Bread Crumbs are the best breading for crispy and authentic Japanese chicken katsu. They are big light flakes that have been lightly toasted so they retain their shape and add an extra crunch to to everything they coat.
- Use Thermometer: When frying the chicken, I recommend using a thermometer to monitor the temperature. The oil is ready to fry when it reaches 350F (180C). To test if the oil is hot enough, dip a wooden chopstick into the oil. If the oil sizzle, that means the oil is ready.
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
Recipe
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Chicken Katsu Curry Recipe (VIDEO)
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
Description
Chicken Katsu Curry is a popular Japanese dish featuring crispy panko-breaded chicken cutlets served with a rich and flavorful curry sauce and rice. This recipe is easier than you think, and it is perfect for a delicious hearty dinner!
Ingredients
Japanese Curry
- 3 clove garlic, minced
- 1 onion, sliced
- 1 large or 2 medium sized carrots, peeled and cut into big chunks
- 1 large or 2 medium sized potatoes, peeled and cut into big chunks
- 2 ½ cups chicken stock (more if needed)
- 3 curry roux cubes
Chicken Katsu
- 2 chicken breast, boneless
- ½ cup all purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- 1 tsp salt
- 1 tsp black pepper
- neutral oil for frying
Instructions
MAKE THE CURRY SAUCE:
- Heat 1 tablespoon of cooking oil in a large pot over medium heat. Add garlic and onions and sauté until soft and fragrant.
- Add the carrots and potatoes. Stir-fry for 2-3 minutes.
- Pour in the chicken stock and bring it to a boil. Turn down to a simmer and cook until the carrots and potatoes are soft.
- Add the curry roux pieces to the pot, stirring until dissolved. Continue simmering until the sauce has thickened.
MAKE CHICKEN KATSU CUTLET:
- Place the chicken breasts on a cutting board and gently pound to about ½ inch thickness.
- Season both sides with salt and pepper.
- Prepare 3 plates or shallow dishes and fill each dish with 1) all purpose flour, 2) beaten eggs, and 3) panko breadcrumbs.
- Dredge each chicken breast in flour, dip into the beaten eggs, then coat thoroughly with panko bread crumbs. Make sure to press during each step to ensure the bread crumbs stick to the chicken.
- Heat neutral oil in a large frying pan over medium-high heat. To test if the oil is hot enough, dip a wooden chopstick into the oil. If the oil sizzles, that means the oil is ready. Fry the chicken for 3-4 minutes on each side, until both sides are golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
SERVE
- Slice the chicken katsu into strips.
- Add steamed rice to a plate then ladle the curry sauce over the top. Place sliced chicken katsu over the rice.
- Optional: garnish with green onions and black sesame seeds. Serve hot and enjoy!
Notes
Storage: It is best to enjoy chicken katsu curry immediately. However, you can store the leftovers an air tight container in the refrigerator for up to 3 days. When storing, it is best to keep chicken and curry in separate containers.
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