Description
Crispy chicken katsu served with rich Japanese curry, tender potatoes and carrots, and fluffy white rice. A comforting Japanese Katsu Curry made with panko-coated chicken and a savory-sweet curry sauce.
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
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
- Prepare the chicken: Lightly pound the chicken breasts to even out their thickness. Season both sides with salt and black pepper.
- Bread the chicken: Place the flour, lightly beaten egg, and panko breadcrumbs in three separate shallow dishes. Coat each chicken breast in flour, then dip into the beaten egg, allowing the excess to drip off. Coat thoroughly with panko breadcrumbs.
- Fry the chicken: Heat the vegetable oil in a suitable deep skillet or pot. Carefully fry the breaded chicken until the coating is deep golden brown and crisp and the chicken is fully cooked through. Transfer to a suitable surface to drain excess oil.
- Prepare the curry vegetables: Peel and dice the potato and carrot into 1-inch pieces. Wedge cut the onion, mince the garlic, and peel and grate the red apple.
- Cook the vegetables: Heat the olive oil in a large pot or saucepan over medium heat. Add the onion and garlic and cook until the onion begins to soften and the garlic becomes fragrant. Add the potato and carrot and stir to combine.
- Build the curry: Add the grated red apple, chicken stock, water, soy sauce, and honey. Stir well and bring to a gentle simmer. Continue cooking until the potato and carrot are tender.
- Add the curry roux: Add the Japanese curry roux and stir thoroughly until it dissolves into the liquid and the sauce becomes thick and smooth.
- Slice and serve: Slice the fried chicken katsu into strips. Serve with the cooked white rice and spoon the Japanese curry and vegetables around the chicken.
Notes
- Lightly pound the chicken breasts to create an even thickness so they cook more consistently.
- Keep the chicken katsu separate from the curry until serving to help preserve the crisp panko coating.
- The curry can be prepared ahead and refrigerated, while the katsu is best served freshly fried for maximum crispness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 4 servings
- Calories: 850–950 calories per serving
Keywords: Japanese Katsu Curry, chicken katsu curry, Japanese curry, chicken katsu, Japanese curry recipe, crispy chicken katsu, Japanese dinner recipe