Chicken Katsu Curry Rice
Chicken Katsu Curry Rice
Ingredients
For the Chicken Katsu
- 1 1/2 pounds chicken breasts, boneless, skinless
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 eggs, large, beaten
- 2 cups panko breadcrumbs
- 3 cups vegetable oil, for deep frying
For the Japanese Curry
- 1 tablespoon vegetable oil
- 1 onion, large, chopped
- 2 carrots, medium, peeled and cut into 1/2-inch pieces
- 2 potatoes, medium, peeled and cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups water
- 3 1/2 ounces Japanese curry roux blocks, (about half a standard box)
- 1 teaspoon soy sauce, optional
- 1 teaspoon honey, optional
For the Rice
- 2 cups short-grain white rice
- 2 1/2 cups water
For Serving (Optional)
- fukujinzuke, as needed
- 2 scallions, thinly sliced
Instructions
- 1
Rinse the short-grain white rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 2 1/2 cups of water in a medium saucepan or rice cooker. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
⏱️ 25 min
- 2
Prepare the chicken breasts: 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 and even in size. Season both sides of the pounded chicken with salt and black pepper.
⏱️ 5 min
- 3
Set up a breading station: Prepare three shallow dishes. In the first, place the all-purpose flour. In the second, pour the beaten eggs. In the third, spread the panko breadcrumbs. Dredge each chicken breast first in flour (shaking off excess), then dip in egg (letting excess drip off), and finally coat thoroughly in panko breadcrumbs, pressing gently to ensure they adhere.
⏱️ 10 min
- 4
Start the Japanese curry: In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion, carrots, and potatoes. Sauté for 5-7 minutes, stirring occasionally, until the onion softens slightly. Add the minced garlic and grated fresh ginger, and cook for another 1 minute until fragrant.
⏱️ 10 min
- 5
Pour 4 cups of water into the pot with the vegetables. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
⏱️ 20 min
- 6
Once the vegetables are tender, remove the pot from the heat. Break the Japanese curry roux blocks into smaller pieces and add them to the pot. Stir continuously until the roux blocks are completely dissolved. Return the pot to low heat and simmer, stirring occasionally, for 5-7 minutes, or until the curry has thickened to your desired consistency. Taste and stir in soy sauce and honey if desired for added depth and sweetness.
⏱️ 10 min
- 7
Fry the chicken katsu: In a large, deep skillet or Dutch oven, heat 3 cups of vegetable oil over medium-high heat until it reaches 350°F. Carefully place 1-2 breaded chicken breasts into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the katsu from the oil and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 350
- 8
Once all chicken katsu pieces are fried, slice each piece into 1/2-inch strips. To serve, place a generous portion of cooked rice on a plate, arrange the sliced chicken katsu next to or on top of the rice, and then generously ladle the hot Japanese curry over the katsu and rice. Garnish with thinly sliced scallions and serve with fukujinzuke, if using.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Katsu Curry Rice
Ingredients
For the Chicken Katsu
- 1 1/2 pounds chicken breasts, boneless, skinless
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 eggs, large, beaten
- 2 cups panko breadcrumbs
- 3 cups vegetable oil, for deep frying
For the Japanese Curry
- 1 tablespoon vegetable oil
- 1 onion, large, chopped
- 2 carrots, medium, peeled and cut into 1/2-inch pieces
- 2 potatoes, medium, peeled and cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups water
- 3 1/2 ounces Japanese curry roux blocks, (about half a standard box)
- 1 teaspoon soy sauce, optional
- 1 teaspoon honey, optional
For the Rice
- 2 cups short-grain white rice
- 2 1/2 cups water
For Serving (Optional)
- fukujinzuke, as needed
- 2 scallions, thinly sliced
Instructions
- 1
Rinse the short-grain white rice thoroughly under cold water until the water runs clear. Combine the rinsed rice and 2 1/2 cups of water in a medium saucepan or rice cooker. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.
⏱️ 25 min - 2
Prepare the chicken breasts: 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 and even in size. Season both sides of the pounded chicken with salt and black pepper.
⏱️ 5 min - 3
Set up a breading station: Prepare three shallow dishes. In the first, place the all-purpose flour. In the second, pour the beaten eggs. In the third, spread the panko breadcrumbs. Dredge each chicken breast first in flour (shaking off excess), then dip in egg (letting excess drip off), and finally coat thoroughly in panko breadcrumbs, pressing gently to ensure they adhere.
⏱️ 10 min - 4
Start the Japanese curry: In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion, carrots, and potatoes. Sauté for 5-7 minutes, stirring occasionally, until the onion softens slightly. Add the minced garlic and grated fresh ginger, and cook for another 1 minute until fragrant.
⏱️ 10 min - 5
Pour 4 cups of water into the pot with the vegetables. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
⏱️ 20 min - 6
Once the vegetables are tender, remove the pot from the heat. Break the Japanese curry roux blocks into smaller pieces and add them to the pot. Stir continuously until the roux blocks are completely dissolved. Return the pot to low heat and simmer, stirring occasionally, for 5-7 minutes, or until the curry has thickened to your desired consistency. Taste and stir in soy sauce and honey if desired for added depth and sweetness.
⏱️ 10 min - 7
Fry the chicken katsu: In a large, deep skillet or Dutch oven, heat 3 cups of vegetable oil over medium-high heat until it reaches 350°F. Carefully place 1-2 breaded chicken breasts into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the katsu from the oil and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil.
⏱️ 15 min•🌡️ 350 - 8
Once all chicken katsu pieces are fried, slice each piece into 1/2-inch strips. To serve, place a generous portion of cooked rice on a plate, arrange the sliced chicken katsu next to or on top of the rice, and then generously ladle the hot Japanese curry over the katsu and rice. Garnish with thinly sliced scallions and serve with fukujinzuke, if using.
⏱️ 5 min