Description
Japanese chicken katsu curry is a comforting dish featuring tender chicken breast coated in a crispy panko and parmesan cheese batter, served over thick, rich homemade Japanese curry with hearty vegetables. Perfect for make-ahead meals and enjoyed with steamed Japanese short-grain rice.
Ingredients
Units
Scale
Japanese Style Curry (sweet)
- 300 g boneless chicken thigh or chicken breast
- 1 pinch salt and pepper
- 1 tbsp butter
- 1 onion
- 2 potato
- 1 carrot
- 4 servings worth Japanese curry roux (homemade curry roux or boxed)
- 600 ml water (adjust if using premade curry cubes)
- 1 tbsp tsuyu sauce (noodle soup base)
- 1/2 tbsp honey
- 1 tbsp sake
- 1 pinch chili powder (optional)
- 1/2 tsp fenugreek powder
- 1 tsp tomato ketchup
Chicken Katsu
- Cooking oil for deep frying (approximately 1.5 liters)
- 2 chicken breasts
- 2 pinches salt and pepper
- 6 tbsp all-purpose flour (for coating)
- 100 ml water
- 2 eggs
- 100 g all-purpose flour (for batter)
- 50 g panko breadcrumbs
- 4 tbsp grated parmesan cheese
To Serve
- 4 portions cooked Japanese short-grain rice
- Fukujinzuke pickles (optional)
- Fresh parsley (optional)
Instructions
- Prepare the curry: Cut 300 g boneless chicken thigh into bite-size pieces and season with salt and pepper. Thinly slice 1 onion, peel and cut 2 potatoes and 1 carrot into rough bite-size pieces.
- Cook the curry base: Heat a large pot on medium heat and melt 1 tbsp butter. Add the chicken pieces and fry until sealed on the outside. Add sliced onion and cook until slightly softened.
- Add vegetables and seasonings: Add potato and carrot along with 1 tbsp tsuyu sauce; mix over heat for 1 minute. Pour in 600 ml water and bring to a boil. Reduce heat to simmer and dissolve 4 servings of Japanese curry roux completely.
- Enhance flavor and simmer: Stir in ½ tbsp honey, 1 tbsp sake, ½ tsp fenugreek powder, 1 tsp tomato ketchup, and a pinch of chili powder if using. Simmer for 10-20 minutes until curry thickens to your liking. Keep warm with a lid on.
- Prepare the chicken katsu: Heat cooking oil to 170 °C (338 °F). Meanwhile, slice 2 chicken breasts in half horizontally, season both sides with salt and pepper. Pound them to 1 cm thickness using a meat tenderizer or rolling pin wrapped in plastic wrap.
- Make the batter and coating: In a bowl, whisk together 100 ml water, 2 eggs, and 100 g all-purpose flour to form a thick batter. On a plate, combine 50 g panko breadcrumbs and 4 tbsp grated parmesan. On another plate, spread 6 tbsp flour for dusting.
- Coat the chicken: Lightly coat each chicken piece in flour and shake off excess. Dip into the batter, then press firmly into the panko and parmesan mixture until fully coated.
- Fry the katsu: Carefully place coated chicken pieces into hot oil. Fry for 6 minutes, turning halfway, until golden brown and cooked through. Transfer to a wire rack to drain excess oil.
- Serve: Plate cooked Japanese rice on one side and spoon curry on the other. Slice katsu into 1 cm strips and arrange in the middle. Garnish with fukujinzuke pickles and fresh parsley if desired. Enjoy warm.
Notes
- Use chicken thighs instead of breasts for juicier katsu.
- If you can’t find Japanese curry roux, substitute with mild curry powder and add thickening agents like flour or cornstarch.
- Maintain oil temperature around 170 °C for optimal crispy coating without burning.
- For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
- Katsu can be kept warm in a low oven while you finish cooking curry.
- Homemade curry roux can be made ahead and stored for convenience.
- Adjust chili powder amount to control spice level.
Nutrition
- Serving Size: 1 serving
- Calories: 700 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 8 g
- Protein: 40 g
- Cholesterol: 140 mg
