Description
A homemade version of Japanese Chicken Katsu Curry featuring crispy panko-breaded chicken cutlets and a rich, sweet-savory curry sauce made with roux blocks, caramelized onions, and vegetables.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup neutral oil (canola, vegetable, or peanut) for frying
- Salt and black pepper
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 2 cups chicken or vegetable broth
- 2 packages Japanese curry roux blocks (400g total)
- 2 carrots, cut into 1-inch chunks
- 2 potatoes, cut into 1-inch chunks
- 1 bell pepper, cut into 1-inch chunks
- 1 tablespoon ketchup or apple sauce
Instructions
- Peel and chop carrots and potatoes into 1-inch chunks; soak in cold water. Slice onions thinly. Mince garlic and grate ginger. Pound chicken breasts to 1/2-inch thickness and season with salt and pepper.
- Set up a breading station with three shallow bowls containing flour, beaten eggs, and panko breadcrumbs. Heat oil in a large skillet to 350°F (175°C).
- Dredge chicken in flour, dip in egg, then press firmly into panko breadcrumbs. Let rest for 5 minutes.
- Fry chicken in hot oil for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Place on a wire rack to rest for 5 minutes.
- In a large pot, sauté onions until caramelized (15-20 minutes). Add garlic and ginger, cook for 1 minute. Add carrots, potatoes, and broth. Simmer covered for 15-20 minutes until vegetables are tender.
- Turn off heat. Break curry roux blocks into pieces and whisk into the pot until melted. Return to low heat and simmer for 5 minutes until thickened. Stir in ketchup or apple sauce.
- Slice the rested chicken katsu into strips. Serve over steamed Japanese short-grain rice, ladle curry sauce over the top, and garnish with green onions or pickled ginger.
Notes
Press panko firmly onto chicken to ensure it stays crispy. Rest fried chicken for 5 minutes to keep juices in. Caramelize onions slowly for authentic flavor. Use Japanese short-grain rice for best texture. Store sauce and chicken separately; reheat chicken in air fryer or oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 chicken cutlet wit
- Calories: 650
- Sugar: 12
- Sodium: 800
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 70
- Fiber: 4
- Protein: 35
Keywords: Japanese curry, chicken katsu, homemade curry, crispy chicken, comfort food, weeknight dinner, panko chicken