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To make the best chicken katsu, you'll need: - 2 boneless, skinless chicken breasts - Salt and pepper, to taste - 1 cup all-purpose flour - 2 large eggs, beaten - 2 cups panko breadcrumbs - Vegetable oil, for frying These items create a crispy and juicy katsu. The chicken is the star here, so choose fresh pieces. The panko gives it that delightful crunch. For the flavorful curry sauce, gather: - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 2 medium carrots, sliced - 2 medium potatoes, diced - 2 cups chicken broth - 2 tablespoons curry powder - 1 tablespoon soy sauce - 1 tablespoon ketchup - 1 tablespoon cornstarch (mixed with 2 tbsp water for thickening) The curry sauce is rich and hearty. The vegetables add sweetness, while the ginger and garlic kick it up a notch. You can enhance your dish with these garnishes: - Cooked rice, for serving - Chopped green onions - Sesame seeds These garnishes add color and texture. They also bring fresh flavors that balance the meal. Enjoy your cooking! {{ingredient_image_1}} Start by seasoning the chicken breasts. Use salt and pepper on both sides. This step adds flavor. Let the seasoned chicken rest for a few minutes. This helps the seasoning stick better. Next, set up a breading station. Use three shallow dishes: one for flour, one for beaten eggs, and one for panko breadcrumbs. First, dredge each chicken breast in flour. Shake off any excess flour. Then, dip the chicken in the beaten eggs. Finally, coat the chicken in panko. Press down to help the breadcrumbs stick well. Heat about half an inch of vegetable oil in a large skillet. Use medium-high heat for frying. Once hot, carefully add the chicken. Fry each piece for about 4 to 5 minutes on one side. Flip and fry for another 4 to 5 minutes until golden brown. The chicken should be cooked through. Remove it and let it drain on paper towels. In a separate pot, heat a tablespoon of vegetable oil over medium heat. Add the finely chopped onions. Sauté them until they turn translucent, about 5 minutes. Then, add the minced garlic and ginger. Stir for about one minute until fragrant. Now, toss in the sliced carrots and diced potatoes. Cook them for 5 to 7 minutes until they start to soften. Pour in the chicken broth, curry powder, soy sauce, and ketchup. Bring this mixture to a boil. After boiling, lower the heat and let it simmer for 15 to 20 minutes. This will make the vegetables tender. To thicken the sauce, stir in the cornstarch mixed with water. Cook for another 2 to 3 minutes. Taste the sauce and adjust the seasoning with salt and pepper if needed. Slice the fried chicken katsu into strips. Serve it over cooked rice. Generously ladle the warm curry sauce over the chicken. For a lovely finish, garnish with chopped green onions and sesame seeds. Enjoy your delicious meal! To get crispy chicken katsu, start with dry chicken. Pat the chicken breasts with paper towels. Season both sides with salt and pepper to enhance flavor. Create a breading station with three shallow dishes: flour, beaten eggs, and panko breadcrumbs. Dredge the chicken in flour first. Then, dip it in the eggs, and coat it with panko. Press down firmly to ensure the breadcrumbs stick. Fry in hot oil, about 350°F. Cook for 4-5 minutes on each side. You want a golden-brown finish. Drain on paper towels to keep it crispy. For a rich curry sauce, sauté onions until they are soft and slightly sweet. After about 5 minutes, add minced garlic and ginger. This adds depth to your sauce. Add sliced carrots and diced potatoes next. Cook them until they soften a bit. Using chicken broth gives your sauce a great base. Mix in curry powder, soy sauce, and ketchup for that classic taste. Simmer for 15-20 minutes to let the flavors blend well. To thicken it, stir in a cornstarch mixture. This step gives your sauce that nice, creamy texture. One common mistake is using cold oil. Always heat the oil before adding the chicken. If the oil is not hot enough, the katsu becomes soggy. Another mistake is overcrowding the pan. Fry one or two pieces at a time. This ensures even cooking. For the curry, don’t skip simmering time. This step is key for flavor. Lastly, taste your sauce before serving. Adjust salt and pepper to your liking. By avoiding these mistakes, you’ll create a delicious meal every time. Pro Tips Perfectly Crispy Katsu: For an extra crunchy coating, double-bread your chicken by dipping it in the egg and panko a second time before frying. Seasoning the Flour: Add a pinch of garlic powder and paprika to your flour for an additional layer of flavor in the chicken katsu. Vegetable Variations: Feel free to add other vegetables like bell peppers or peas for more color and nutrition in your curry sauce. Make-Ahead Sauce: The curry sauce can be made ahead of time and stored in the fridge for up to 3 days, making this meal quick to prepare when you're ready to serve. {{image_2}} You can make a tasty vegetarian katsu curry. Instead of chicken, use tofu or eggplant. Both options give a nice texture. - Tofu: Press to remove water. Cut into thick slices. Coat and fry as you would chicken. - Eggplant: Slice into thick pieces. Salt to draw out moisture, then coat and fry. These choices stay crispy and soak up the curry flavor well. If you like heat, try a spicy chicken katsu curry. Add chili powder or fresh chili to the curry sauce. You can also use spicy panko breadcrumbs. This gives your dish a nice kick. - Chili Powder: Start with one teaspoon and adjust to taste. - Fresh Chili: Chop finely and add during the sauce-making step. The heat balances well with the savory flavors. Japan has many styles of katsu curry. Each region adds its twist. - Hokkaido Style: This version often includes seafood, like scallops or shrimp. - Kansai Style: Known for a sweeter sauce, sometimes using fruits. - Okinawa Style: Often includes local vegetables and spices, giving a unique taste. These regional touches make each katsu curry special. Explore these styles to find your favorite. To store your leftover katsu curry, let it cool first. Use an airtight container to keep it fresh. Place the chicken katsu and curry sauce together or separate them if you prefer. Store it in the fridge for up to three days. When you’re ready to eat, reheat your katsu curry on the stove. Use medium heat and stir often. This helps it heat evenly. If you prefer the microwave, place it in a microwave-safe bowl. Cover it with a lid or a microwave-safe wrap. Heat it in short bursts, stirring between each, until it’s hot. You can freeze katsu curry for later use. Let it cool completely before freezing. Place the curry sauce and chicken katsu in separate containers. Make sure to label them with the date. They will stay good for about three months in the freezer. To thaw, move them to the fridge overnight. Reheat as mentioned before. Chicken Katsu Curry comes from Japan. It blends two popular dishes: katsu and curry. Katsu is a breaded and fried meat cutlet, while curry is a thick, spiced sauce. This dish became popular after World War II, as Western-style food mixed with Japanese flavors. Today, you can find Chicken Katsu Curry in homes and restaurants across Japan and beyond. Yes, you can use different types of rice. Brown rice offers a nutty flavor and more fiber. Jasmine rice adds a fragrant touch. You might also try sushi rice for a sticky texture. Each type of rice changes the dish's character, so feel free to experiment to find your favorite! To make Chicken Katsu Curry gluten-free, you can substitute a few ingredients. Use gluten-free flour instead of all-purpose flour. Choose gluten-free panko breadcrumbs, which are widely available. For the curry sauce, ensure the soy sauce is gluten-free. Follow the rest of the recipe as usual, and you’ll enjoy a tasty curry without the gluten! You learned how to make delicious Chicken Katsu Curry step by step. We covered the key ingredients, cooking methods, and helpful tips to get it just right. I shared variations to suit different tastes and preferences. Remember, great cooking takes practice. Don’t hesitate to experiment with flavors. Enjoy your cooking journey, and share your results with others. This dish brings joy to the table, so have fun serving it!

Crispy Chicken Katsu Curry

A delicious Japanese-inspired dish featuring crispy chicken katsu served with a flavorful curry sauce and vegetables.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Japanese
Servings 4
Calories 600 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts
  • to taste salt and pepper
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • for frying amount vegetable oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 medium carrots, sliced
  • 2 medium potatoes, diced
  • 2 cups chicken broth
  • 2 tablespoons curry powder
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1 tablespoon cornstarch (mixed with 2 tbsp water for thickening)
  • for serving cooked rice
  • for garnish chopped green onions and sesame seeds

Instructions
 

  • Season the chicken breasts with salt and pepper on both sides.
  • Set up a breading station with three shallow dishes—one for flour, one for beaten eggs, and one for panko breadcrumbs. Dredge each chicken breast in flour, dip in eggs, and coat in panko, pressing down to make the breadcrumbs stick.
  • Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Fry each chicken breast for about 4-5 minutes per side, or until golden brown and cooked through. Remove and drain on paper towels.
  • In a separate pot, heat a tablespoon of vegetable oil over medium heat. Sauté the onions until translucent, about 5 minutes. Add garlic and ginger, stirring for an additional minute.
  • Toss in the carrots and potatoes, cooking for another 5-7 minutes until they begin to soften.
  • Pour in the chicken broth, curry powder, soy sauce, and ketchup. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the vegetables are tender.
  • Stir in the cornstarch mixture to thicken the sauce, cooking for an additional 2-3 minutes. Adjust seasoning with salt and pepper, if necessary.
  • Slice the fried chicken katsu into strips and serve over a bed of rice, generously ladling the curry sauce over the top.
  • Top with chopped green onions and sesame seeds before serving.

Notes

Serve with steamed rice and garnish with green onions and sesame seeds.
Keyword chicken katsu, curry, fried chicken, Japanese cuisine