Chicken Katsu Curry

This chicken katsu curry recipe is one of my favorite comfort meals, made with ultra-crispy panko chicken, a rich, velvety Japanese curry sauce, and fluffy white rice. It’s inspired by the versions I’ve had in Japan, but made simple enough to recreate at home.

Prep Time30

Cook Time1 15

Total Time1 45

Course: Main Course

Cuisine: Japanese

Keyword: best fried chicken sandwich, chicken katsu curry

Servings: servings

Equipment

1 Large Pot
1 Fine Mesh Strainer
1 High-Sided Sauté Pan or Dutch Oven
1 Immersion Blender or High-Speed Blender
1 Medium Saucepan
3 Shallow Bowls
1 Wire Rack
1 Sheet Pan
1 Heavy-Bottomed Pot
1 Meat Thermometer
1 Pair of Tongs

Ingredients

For the Elevated Chicken Stock

6 cup store-bought chicken stock
onion scraps from ~1 onion
carrot scraps from ~1-2 carrots
1 garlic clove or to taste
1 small piece fresh ginger about 1 inch (2½ centimeter)

For the Curry Base

2 tablespoon neutral oil
1 large onion thinly sliced
1 teaspoon salt
4 garlic clove grated
1 tablespoon fresh ginger grated
1 medium apple peeled and grated
2 medium carrot sliced into half moons
1 medium Yukon gold potato diced
1 bay leaf
1½ tablespoon curry powder Japanese-style preferred
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
¼ teaspoon fenugreek
black pepper freshly cracked, to taste
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon ketchup
1-2 teaspoon honey to taste
optional: 1 small square (5 gram) dark chocolate

For the Roux

3 tablespoon butter
3 tablespoon all-purpose flour
1 tablespoon curry powder

For the Chicken Katsu

2 chicken breast
1 tablespoon salt
1 tablespoon white pepper
1 cup potato starch (or arrowroot starch)
2 large egg + 1 tablespoon (5 milliliter) water whisked
1 cup Japanese panko breadcrumbs
neutral oil for frying (about 2 inch / 5 centimeter depth)
flaky salt for finishing

For Serving

3-4 cup Japanese short-grain rice cooked
2 tablespoon fresh parsley finely chopped

US Customary - Metric

Instructions

For the Stock

Combine stock ingredients, and simmer for at least 20 minutes.
6 cup store-bought chicken stock, onion scraps, carrot scraps, 1 garlic clove or to taste, 1 small piece fresh ginger
Strain and set aside.

For the Curry

Heat oil in a high-sided sauté pan over medium heat.
2 tablespoon neutral oil
Add onions and salt, reduce the heat to medium-low, and cook until deeply golden and jammy, about 25 minutes.
1 large onion, 1 teaspoon salt
Add a splash of water as needed to prevent sticking.
Add garlic and ginger; cook until fragrant, about one minute.
4 garlic clove, 1 tablespoon fresh ginger
Stir in the apple, carrot, potato, and bay leaf.
1 medium apple, 2 medium carrot, 1 medium Yukon gold potato, 1 bay leaf
Add curry powder and dry spices, and bloom briefly.
1½ tablespoon curry powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon turmeric, ¼ teaspoon fenugreek, black pepper
Pour in four cup (one liter) of the strained stock and simmer for 20-30 minutes, until vegetables are tender.
Remove the bay leaf and a few carrots and potato pieces, reserving the veggies for later.
Blend the curry until completely smooth using an immersion blender or a stand blender. Set aside.
In a separate pan, melt butter over medium heat.
3 tablespoon butter
Add flour and cook until blonde-to-light brown and nutty.
3 tablespoon all-purpose flour
Stir in curry powder and cook for 30 seconds.
1 tablespoon curry powder
Gently pour the curry into the roux, whisking constantly to combine. Continue to whisk until the curry has slightly thickened. Add the remaining stock, whisking to combine.
Stir in Worcestershire sauce, soy sauce, ketchup, and honey.
1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, 1 tablespoon ketchup, 1-2 teaspoon honey
Lightly simmer the curry for ten minutes until glossy and cohesive. Season with salt and pepper to taste.
Optional: Add one small square (5 gram) of dark chocolate for extra depth.
optional: 1 small square (5 gram) dark chocolate

For the Katsu

Prepare the chicken by butterflying each breast horizontally to an even thickness. Then slice each piece in half to achieve four oval chicken pieces.
2 chicken breast
Place each piece in a separate large ziplock bag. Using a meat tenderizer, lightly pound each chicken piece to approximately half-inch (1.2 centimeter) thickness.
Using sharp kitchen scissors, trim any chicken pieces to achieve a perfect oval shape.
Set up three shallow bowls: one with potato starch, one with the beaten eggs and water, and one with the panko breadcrumbs.
Remove one piece of chicken from the ziplock, and season both sides evenly with salt and pepper.
1 tablespoon salt, 1 tablespoon white pepper
Set a rack over a sheet tray.
Dredge the chicken in potato starch, shaking off any excess.
1 cup potato starch (or arrowroot starch)
Then dip the chicken piece into the egg, mixture allowing excess to drip off.
2 large egg + 1 tablespoon (5 milliliter) water
Finally, gently coat the chicken with the panko mixture, pressing very lightly only where needed so crumbs adhere without crushing.
1 cup Japanese panko breadcrumbs
Place the breaded chicken on the prepared rack.
Repeat with the remaining chicken until all the pieces are breaded.
Set the chicken aside, and let it rest/dry for 15 minutes.
While the chicken rests, pour two inches of neutral oil in a wide, heavy-bottomed pot or pan. Heat to 350°F (176°C).
neutral oil
Carefully lower chicken into oil, laying it away from you, working in batches as needed so as not to overcrowd the pot.
Fry undisturbed until the underside is set and pale golden, about three to four minutes.
Flip the chicken pieces once, and continue frying until the second side is golden and the chicken is cooked through, another three to four minutes.
Transfer the cooked chicken to a wire rack. Season lightly with salt while hot.
flaky salt
Rest the chicken for two to three minutes before slicing.
Slice crosswise into even strips using a sharp knife, cutting straight down to avoid tearing the crust.

For the Plating

Spoon rice onto plates in a half-moon shape.
3-4 cup Japanese short-grain rice
Spoon curry on the other side, creating two halves of the plate. Add the reserved solid vegetables to the curry side.
Plate chicken down the center of the plate, covering the line where the rice and curry meet.
Finish with a sprinkle of finely chopped parsley, if desired.
2 tablespoon fresh parsley

Video

Notes

*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.

* Nutrition information does not include rice.

Storage:
- Store the katsu curry and katsu chicken separately in airtight containers in the refrigerator for up to three to four days.
- Reheat the curry gently on the stovetop or in the microwave, adding a splash of water or stock as needed, and reheat the katsu chicken in the oven or air fryer to help restore its crispiness.
- Freeze the curry in a freezer-safe container for up to two to three months. Thaw in the refrigerator overnight and reheat before serving. The katsu chicken can be frozen for up to one to two months. For the best texture, it’s recommended to freeze the breaded chicken before cooking, then frying it fresh when ready to serve.

Nutrition