Katsu Chicken Curry Recipe

Ingredients

For the Katsu

• 4 (6-ounce) boneless, skinless chicken breasts
• 1 1/4 cups all-purpose flour
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 2 cups panko breadcrumbs
• Canola oil, for frying

For the Curry

• 2 tablespoons unsalted butter
• 1 large onion, sliced
• 2 medium carrots, sliced into rounds
• 2 medium Yukon Gold potatoes, cut into 1-inch cubes
• 1/2 a Fuji apple, peeled and grated
• 1/4 cup Japanese curry powder (like S&B)
• 3 cups chicken broth
• 1.5 tablespoons soy sauce
• 1 tablespoon mirin
• 1 1/2 teaspoons Diamond Crystal kosher salt
• Cooked short-grain rice, for serving

Make the Curry Sauce

In a large pot or Dutch oven, melt the butter over medium heat. Add the sliced onion and cook, stirring occasionally, for ~5-7 minutes, until softened and translucent.

Add the carrots, potatoes, and grated apple. Stir in the Japanese curry powder and cook for 1 minute, until the spices are very fragrant.

Pour in the chicken broth, soy sauce, mirin, and kosher salt. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for ~20-25 minutes. The curry is done when the potatoes and carrots are completely tender when pierced with a fork.

Prepare the Chicken Katsu

While the curry simmers, prepare the chicken. Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or heavy skillet to pound them to an even 1/2-inch thickness. This is crucial for even cooking.

Set up a three-stage breading station. In a wide, shallow dish, whisk together the flour, 1 teaspoon of salt, and the black pepper. In a second dish, place the beaten eggs. In a third dish, place the panko breadcrumbs.

Working with one piece at a time, dredge a chicken breast in the seasoned flour, shaking off the excess. Next, dip it into the beaten eggs, letting the excess drip off. Finally, press it firmly into the panko breadcrumbs, ensuring a thick, even coating on all sides. Place the breaded cutlets on a wire rack.

Fry the Katsu and Serve

Pour about a half-inch of canola oil into a large, heavy skillet and heat it over medium-high heat to 350F.

Carefully place two of the breaded cutlets in the hot oil. Fry for ~3-4 minutes per side, until the crust is a deep golden brown and the internal temperature reaches 165F.

Transfer the cooked katsu to a clean wire rack to drain; this keeps the bottom from getting soggy. Repeat with the remaining two cutlets.

To serve, slice the hot katsu into 1-inch strips. Spoon a generous amount of rice into a bowl, arrange the sliced katsu over the top, and ladle the hot curry sauce over or alongside the chicken.

Katsu Chicken Curry

This is Japanese comfort food at its peak: a shatteringly crispy panko-crusted chicken cutlet served with a thick, savory, and slightly sweet vegetable curry. The key to the chicken is a proper three-stage breading process that ensures the panko crust is thick and adheres perfectly. The curry gets its signature flavor from Japanese curry powder and a bit of grated apple for sweetness.

Prep Time20 minutes mins

Active Time35 minutes mins

Total Time55 minutes mins

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Ingredients

For the Katsu

• 4 6-ounce boneless, skinless chicken breasts
• 1 1/4 cups all-purpose flour
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon black pepper
• 2 large eggs beaten
• 2 cups panko breadcrumbs
• Canola oil for frying

For the Curry

• 2 tablespoons unsalted butter
• 1 large onion sliced
• 2 medium carrots sliced into rounds
• 2 medium Yukon Gold potatoes cut into 1-inch cubes
• 1/2 a Fuji apple peeled and grated
• 1/4 cup Japanese curry powder like S&B
• 3 cups chicken broth
• 1.5 tablespoons soy sauce
• 1 tablespoon mirin
• 1 1/2 teaspoons Diamond Crystal kosher salt
• Cooked short-grain rice for serving

Instructions

• In a large pot, melt the butter over medium heat and cook the onion for 5-7 minutes until translucent.
• Add the carrots, potatoes, grated apple, and curry powder. Cook for 1 minute until fragrant.
• Add the chicken broth, soy sauce, mirin, and salt. Bring to a boil, reduce heat, cover and simmer for 20-25 minutes until vegetables are tender.
• While the curry simmers, pound the chicken breasts between plastic wrap to 1/2-inch thickness.
• Mix the flour with the salt and pepper in a shallow dish. Place the beaten eggs in a second dish and panko in a third.
• Dredge each chicken piece in the flour, then egg, then coat thoroughly with the panko breadcrumbs.
• Heat 1/2 inch of canola oil in a large skillet to 350°F.
• Fry two cutlets at a time for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
• Transfer the katsu to a wire rack to drain.
• Slice the katsu into 1-inch strips.
• Serve over rice with the curry sauce ladled over or alongside.

Notes

Always use a wire rack instead of paper towels to drain the katsu to keep the coating crispy.