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Crispy Chicken Katsu Curry

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A comforting and easy-to-make Japanese-inspired dish featuring crispy breaded chicken served with a rich, homemade curry sauce over steamed rice. Perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (pounded thin for even cooking)
  • Salt and black pepper (to taste)
  • ½ cup all-purpose flour (or gluten-free flour)
  • 2 large eggs, beaten (room temperature)
  • 1 cup panko breadcrumbs
  • Vegetable oil, for shallow frying
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons curry powder (medium heat)
  • 1 tablespoon all-purpose flour
  • 2 cups chicken broth (low sodium)
  • 1 tablespoon soy sauce
  • 1 teaspoon honey or maple syrup
  • Salt and pepper, to taste
  • Steamed Japanese short-grain rice or jasmine rice
  • Optional: chopped scallions or parsley for garnish

Instructions

  1. Trim excess fat from chicken breasts. Place each breast between two sheets of plastic wrap or parchment paper and pound to about ½ inch thickness. Season with salt and pepper. (About 10 minutes)
  2. Set up breading station with three shallow bowls: flour, beaten eggs, and panko breadcrumbs. Dredge chicken in flour, shake off excess, dip in eggs, then coat with panko breadcrumbs. Let rest for 5 minutes.
  3. Heat about ¼ inch vegetable oil in a large skillet over medium heat until shimmering. Fry chicken 3-4 minutes per side until golden brown and cooked through (internal temp 165°F). Drain on wire rack or paper towels.
  4. Melt butter in medium saucepan over medium heat. Sauté onion until soft and translucent, about 6-8 minutes. Add garlic and ginger, cook 1 minute.
  5. Sprinkle curry powder and flour into saucepan, stir constantly for 2 minutes to toast spices and remove raw flour taste.
  6. Gradually whisk in chicken broth, add soy sauce and honey. Simmer 10-12 minutes until sauce thickens. Season with salt and pepper.
  7. Cook rice according to package instructions while sauce simmers.
  8. Slice chicken katsu into strips. Serve over steamed rice and ladle curry sauce on top. Garnish with scallions or parsley if desired.

Notes

Pat chicken dry before breading to prevent sogginess. Let breaded chicken rest before frying to help panko adhere. Maintain medium heat when frying to avoid burning or greasy coating. Stir curry sauce constantly after adding flour to avoid lumps. Slice chicken just before serving to keep crust crisp. Curry sauce can be made ahead and reheated gently.

Nutrition

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

Find it online: https://bitematrix.com/crispy-chicken-katsu-curry-recipe-easy-perfect-comfort-meal-at-home/