Chicken Katsu Curry Crispy
Crispy chicken cutlets paired with rich, mildly spiced Japanese curry sauce and fluffy rice create a comforting dish full of flavor and satisfying textures.
Equipment
- 1 deep skillet for frying chicken
- 1 saucepan for making curry sauce
- 3 shallow bowls for flour, eggs, and panko
- 1 wire rack or paper towels for draining fried chicken
Ingredients
- 4 boneless skinless chicken breasts or thighs
- Salt and black pepper to taste
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1½ cups panko breadcrumbs
- Vegetable oil for frying
- 1 tablespoon vegetable oil
- 1 small onion finely sliced
- 2 cloves garlic minced
- 1 tablespoon grated ginger
- 2 cups chicken broth
- 2 blocks Japanese curry roux or 2–3 tablespoons curry paste
- 1 teaspoon soy sauce
- 1 teaspoon honey or sugar
- Cooked white rice for serving
- Optional garnish: chopped green onions sesame seeds, pickled ginger
Instructions
- Pound the chicken to even thickness and season both sides with salt and black pepper.
- Set up three shallow bowls with flour, beaten eggs, and panko breadcrumbs.
- Dredge chicken in flour, then dip into eggs, and coat thoroughly with panko, pressing gently to adhere.
- Heat vegetable oil in a deep skillet to 170–175 °C (340–350 °F).
- Fry chicken for 3–4 minutes per side until golden and cooked through.
- Drain chicken on a wire rack or paper towels and slice into strips before serving.
- Heat oil in a saucepan over medium heat and sauté onion for 5–6 minutes until soft and lightly caramelized.
- Add garlic and ginger and cook for 30 seconds until fragrant.
- Pour in chicken broth and bring to a simmer.
- Stir in curry roux until completely dissolved.
- Add soy sauce and honey, then simmer for 5–10 minutes until sauce thickens and becomes glossy.
- Serve cooked rice topped with sliced chicken katsu and pour warm curry sauce over or alongside.
- Garnish with chopped green onions, sesame seeds, and pickled ginger if desired, and serve immediately.
Notes
- Double-dip chicken in egg and panko for extra crunch.
- Air fry breaded chicken at 400°F for 14–16 minutes, flipping halfway.
- Add chili oil or cayenne to increase spice level.
- Curry sauce can be made up to 2 days ahead and reheated gently.