Japanese Chicken Katsu Curry
Japanese Chicken Katsu Curry
Ingredients
For the Chicken Katsu
- 4 boneless, skinless chicken breast
- 1/2 teaspoon salt, or to taste
- 1/2 cup all-purpose flour
- 2 large egg, beaten
- 2 cups panko breadcrumbs
- 4 cups vegetable oil, for deep frying
For the Curry Sauce
- 4 tablespoons unsalted butter
- 3 yellow onion, sliced
- 1 apple, grated
- 1 tablespoon tomato paste
- 2 tablespoons honey
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 cloves garlic, minced
- 1 liter unsalted chicken stock
- 1 Japanese curry roux block, 100-120g
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
For Serving and Garnish
- 4 cups steamed white rice, cooked
- 2 teaspoons sesame seeds, black and/or white
- 2 green onions, finely sliced
Instructions
- 1
Prepare the chicken katsu: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken until it is about 1/2-inch thick. Season both sides lightly with salt.
⏱️ 5 min
- 2
Set up a three-station breading assembly: In the first shallow dish, place the all-purpose flour. In the second, whisk the eggs. In the third, place the panko breadcrumbs. Dredge each pounded chicken breast thoroughly in flour, shaking off any excess. Dip into the beaten egg, ensuring full coverage. Finally, coat generously with panko breadcrumbs, pressing gently to adhere.
⏱️ 10 min
- 3
Begin the curry sauce: In a deep sauté pan or large pot, melt the unsalted butter over medium heat. Add the sliced yellow onions and sauté, stirring occasionally, until they are caramelized and softened, about 10-15 minutes.
⏱️ 15 min
- 4
Add flavor bases to the curry: Stir in the grated apple, tomato paste, honey, salt, and black pepper. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
⏱️ 5 min
- 5
Simmer the curry: Pour in the unsalted chicken stock and bring the mixture to a gentle simmer. Add the Japanese curry roux block and stir continuously until it dissolves completely and the sauce begins to thicken.
⏱️ 5 min - 6
Finish the curry seasoning: Stir in the Worcestershire sauce and soy sauce. Use an immersion blender to blend the curry sauce directly in the pan until it achieves a smooth, uniform, and silky consistency. Keep warm over low heat.
⏱️ 5 min
- 7
Fry the chicken katsu: In a large, deep pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Carefully place the breaded chicken breasts into the hot oil, one or two at a time to avoid overcrowding. Fry for approximately 6 minutes, flipping halfway through, until golden brown and crispy. The internal temperature should reach 165°F (74°C).
⏱️ 10 min•🌡️ 350
- 8
Drain and slice the katsu: Remove the cooked chicken katsu from the oil and place on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Once slightly cooled, slice each katsu into 1-inch strips.
⏱️ 5 min
- 9
Assemble and serve: Place a portion of hot steamed white rice into each serving bowl. Arrange the sliced chicken katsu alongside the rice. Generously ladle the silky smooth Japanese curry sauce over the chicken katsu and some of the rice. Garnish with sesame seeds and finely sliced green onions.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Japanese Chicken Katsu Curry
Ingredients
For the Chicken Katsu
- 4 boneless, skinless chicken breast
- 1/2 teaspoon salt, or to taste
- 1/2 cup all-purpose flour
- 2 large egg, beaten
- 2 cups panko breadcrumbs
- 4 cups vegetable oil, for deep frying
For the Curry Sauce
- 4 tablespoons unsalted butter
- 3 yellow onion, sliced
- 1 apple, grated
- 1 tablespoon tomato paste
- 2 tablespoons honey
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 4 cloves garlic, minced
- 1 liter unsalted chicken stock
- 1 Japanese curry roux block, 100-120g
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
For Serving and Garnish
- 4 cups steamed white rice, cooked
- 2 teaspoons sesame seeds, black and/or white
- 2 green onions, finely sliced
Instructions
- 1
Prepare the chicken katsu: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken until it is about 1/2-inch thick. Season both sides lightly with salt.
⏱️ 5 min - 2
Set up a three-station breading assembly: In the first shallow dish, place the all-purpose flour. In the second, whisk the eggs. In the third, place the panko breadcrumbs. Dredge each pounded chicken breast thoroughly in flour, shaking off any excess. Dip into the beaten egg, ensuring full coverage. Finally, coat generously with panko breadcrumbs, pressing gently to adhere.
⏱️ 10 min - 3
Begin the curry sauce: In a deep sauté pan or large pot, melt the unsalted butter over medium heat. Add the sliced yellow onions and sauté, stirring occasionally, until they are caramelized and softened, about 10-15 minutes.
⏱️ 15 min - 4
Add flavor bases to the curry: Stir in the grated apple, tomato paste, honey, salt, and black pepper. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
⏱️ 5 min - 5
Simmer the curry: Pour in the unsalted chicken stock and bring the mixture to a gentle simmer. Add the Japanese curry roux block and stir continuously until it dissolves completely and the sauce begins to thicken.
⏱️ 5 min - 6
Finish the curry seasoning: Stir in the Worcestershire sauce and soy sauce. Use an immersion blender to blend the curry sauce directly in the pan until it achieves a smooth, uniform, and silky consistency. Keep warm over low heat.
⏱️ 5 min - 7
Fry the chicken katsu: In a large, deep pot or Dutch oven, heat the vegetable oil to 350°F (175°C). Carefully place the breaded chicken breasts into the hot oil, one or two at a time to avoid overcrowding. Fry for approximately 6 minutes, flipping halfway through, until golden brown and crispy. The internal temperature should reach 165°F (74°C).
⏱️ 10 min•🌡️ 350 - 8
Drain and slice the katsu: Remove the cooked chicken katsu from the oil and place on a wire rack set over a baking sheet lined with paper towels to drain excess oil. Once slightly cooled, slice each katsu into 1-inch strips.
⏱️ 5 min - 9
Assemble and serve: Place a portion of hot steamed white rice into each serving bowl. Arrange the sliced chicken katsu alongside the rice. Generously ladle the silky smooth Japanese curry sauce over the chicken katsu and some of the rice. Garnish with sesame seeds and finely sliced green onions.
⏱️ 5 min