Print

Japanese Chicken Katsu Curry Recipe

Print Recipe

★★★★★

4.6 from 99 reviews

Japanese Katsu Curry is a comforting and flavorful dish featuring crispy breaded chicken cutlets served with a rich, savory Japanese curry sauce over steamed white rice. This recipe combines tender fried chicken with hearty vegetables and a unique curry roux for an authentic and satisfying meal.

Ingredients

Scale

Chicken Katsu

  • 2 boneless skinless chicken breasts, lightly pounded
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup all-purpose flour
  • 1 egg, lightly beaten
  • 1 cup panko breadcrumbs
  • 3 cups vegetable oil (for frying)

Japanese Curry

  • 2 oz Japanese Curry Roux
  • 1 yellow onion, wedge cut
  • 1 large russet potato, peeled and diced into 1 inch pieces
  • 1 large carrot, peeled and diced into 1 inch pieces
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • ¼ cup red apple, peeled and grated (about 1 large apple)
  • 2 cups chicken stock
  • ½ cup water
  • 1 tablespoon soy sauce
  • 1 tablespoon honey

Serve

  • 2 cups cooked white rice

Instructions

  1. Butterfly the chicken: Slice the chicken breasts horizontally along the long side without cutting all the way through, then open them like a book.
  2. Tenderize and season: Lightly pound the chicken to about ½ inch thickness and season both sides with salt and black pepper.
  3. Prepare the breading stations: Set up three shallow dishes—one with flour, one with beaten egg, and one with panko breadcrumbs.
  4. Coat the chicken: Dredge the chicken in flour, dip it into the beaten egg, then press firmly into panko breadcrumbs to coat thoroughly, shaking off excess at each step.
  5. Fry the chicken katsu: Heat 1-2 inches of vegetable oil to 340°F (170°C) in a deep pan. Fry the coated chicken for 3 minutes per side until golden brown and cooked through. Drain on a wire rack and let cool slightly, then slice into strips.
  6. Prepare the vegetables: Peel and dice the potato and carrot into 1-inch cubes. Soak the potato in water for 10 minutes to remove excess starch. Peel and wedge cut the onion, and mince the garlic. Grate the apple finely and set aside.
  7. Cook onion and garlic: Heat 1 tablespoon olive oil in a pot over medium heat. Add the onion and garlic, cooking until lightly browned and fragrant.
  8. Cook carrot: Add ½ tablespoon olive oil and the diced carrot to the pot. Cook over medium-high heat for about 2 minutes, stirring occasionally.
  9. Cook potato: Add another ½ tablespoon olive oil and the diced potatoes. Cook for 2 minutes on medium-high heat, stirring thoroughly.
  10. Add liquids and simmer: Pour in chicken stock, water, soy sauce, honey, and grated apple. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes until vegetables are tender.
  11. Add curry roux: Stir in the Japanese curry roux until dissolved. Simmer on medium-low for another 15 minutes, stirring occasionally until the sauce thickens.
  12. Serve: Plate the cooked white rice, top with sliced chicken katsu, and ladle a generous portion of Japanese curry sauce over the top. Enjoy warm.

Notes

  • For best texture, soak potatoes before cooking to reduce excess starch.
  • Maintaining oil temperature is crucial for crispy chicken; use a thermometer if possible.
  • Japanese curry roux can be found in Asian grocery stores or substituted with homemade curry blocks.
  • Let the cooked chicken rest on a wire rack to avoid sogginess.
  • This dish pairs wonderfully with pickled vegetables or a simple side salad.

Keywords: Japanese Katsu Curry, Chicken Katsu, Japanese Curry, Fried Chicken, Curry Sauce, Comfort Food

Find it online: https://kochenmitviktoria.com/japanese-chicken-katsu-curry-recipe/