Description
A comforting Japanese dish featuring crispy fried chicken cutlet served with tender vegetables and a rich, flavorful curry sauce. Homemade katsu curry is popular in Japan and easy to replicate at home using pantry staples.
Ingredients
Scale
- Chicken Katsu:
- 4 pieces boneless chicken thighs (skinless, pounded to ½ inch thick, about 1 pound or 454 grams)
- 2 tablespoons neutral oil (for frying)
- kosher salt
- freshly ground black pepper
- all-purpose flour
- 2 large egg (50 g each w/o shell) (beaten)
- 1½ cups panko (Japanese breadcrumbs)
- Japanese Curry Sauce:
- 1 onion (about 5 oz or 142 grams)
- 5 cloves garlic (minced)
- 2 carrots (about 8 oz or 227 grams)
- 1 apple (about 5 oz or 142 grams)
- 1½ tablespoons curry powder (Japanese or use your favorite brand)
- 3 tablespoons butter
- 4 cups chicken stock or broth
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 8 oz Japanese curry roux (4 small blocks, divided into small cubes)
- Steamed Rice:
- 4 cups short-grain Japanese rice (rinsed well)
- 4 cups water
- Garnish:
- pickled red ginger (beni shoga or kizami beni shoga)
Instructions
- Gather all the ingredients.
- Chicken Katsu: Pat the chicken thighs dry with paper towels. Season both sides with kosher salt and freshly ground black pepper.
- Coat each chicken thigh in flour, shaking off excess, then transfer to the beaten eggs. Coat evenly, letting excess drip off, then transfer to the panko breadcrumbs. Press the chicken into the panko to adhere thoroughly. Tip: If the chicken pieces are too small or thin, gently round them into oval cutlets with your hands.
- Heat 2 tablespoons neutral oil in a large non-stick frying pan over medium heat until hot and shimmering. Add the cutlets and fry for 5–6 minutes per side, or until crispy and golden brown. Do not overcrowd the pan; fry in batches if needed. Transfer to a wire rack or plate lined with paper towels to drain excess oil.
- Japanese Curry Sauce: In a large pot over medium heat, melt the butter. Add onion, carrots, and apple. Cook for 10 minutes, stirring occasionally.
- Add the garlic and cook until fragrant. Add the curry powder and mix well.
- Pour in the chicken stock or broth and bring to a boil. Cover and simmer over medium-low heat for 20–25 minutes, or until the vegetables are tender, stirring occasionally.
- Remove from heat and add honey, soy sauce, and Worcestershire sauce. Break the curry roux blocks into small pieces and add them gradually, stirring constantly until fully dissolved and the sauce thickens. Transfer to a blender and process until smooth. Season with salt if needed.
- Pour the sauce back into the pot. Slice each chicken katsu into strips and immerse in the curry sauce to warm through.
- Steamed Rice: Rinse the rice until the water runs clear. Soak in fresh water for 20 minutes. Drain, then add to a rice cooker with 4 cups water. Cook according to the rice cooker instructions. Alternatively, cook on the stovetop: Bring the rice and water to a boil over high heat, then reduce to low, cover, and simmer for 18–20 minutes until tender and fluffy.
- To Serve: Divide the steamed rice into 4 bowls. Ladle the curry sauce over the rice, then top with chicken katsu slices. Garnish with pickled red ginger. Serve hot.
Notes
Fresh ingredients are best for the curry sauce—don’t skip the apple, as it adds sweetness and depth. The chicken katsu can be frozen after frying for future use. Curry soups up well and reheats easily on the stovetop or microwave. Japanese curry roux links are provided in the blog post for substitutes if unavailable.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Method: Main Course
- Cuisine: Japanese
Nutrition
- Calories: 1022
- Sugar: 20g
- Fat: 46g
- Carbohydrates: 109g
- Protein: 45g