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Crispy Chicken Katsu Curry

Crispy Chicken Katsu Curry

Enjoy the satisfying crunch of Crispy Chicken Katsu Curry, drizzled with a rich, savory sauce that brings comfort to any meal.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Homestyle Dinners
Cuisine: Japanese
Keyword: chicken katsu, Comfort Food, Crispy Chicken Katsu Curry, Curry, Homemade Meal, savory
Servings: 4 servings
Calories: 700kcal

Equipment

  • skillet
  • Meat Mallet
  • Shallow dishes

Ingredients

For the Chicken

  • 2 pieces boneless, skinless chicken breasts pounded to even thickness
  • to taste salt
  • to taste pepper
  • 1 cup all-purpose flour for coating
  • 1 large egg beaten
  • 1 cup panko breadcrumbs for crispy texture

For the Curry Sauce

  • 1 tablespoon vegetable oil for sautéing
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 2 pieces carrots sliced
  • 2 cups chicken broth low-sodium
  • 2 tablespoons curry powder key ingredient
  • 1 tablespoon soy sauce
  • 1 tablespoon honey optional
  • 2 tablespoons cornstarch mixed with water to thicken

For Serving

  • 2 cups cooked rice for base
  • 1/4 cup chopped green onions for garnish
  • 2 tablespoons sesame seeds for garnish

Instructions

Instructions

  • Pound the chicken breasts between two sheets of plastic wrap to an even thickness of about 1/2 inch.
  • Season both sides of the chicken breasts with salt and pepper.
  • Set up three shallow dishes for flour, beaten egg, and panko breadcrumbs. Dredge chicken in flour, dip in egg, then coat with panko.
  • Heat vegetable oil in a skillet over medium-high heat. Fry the breaded chicken for 4–5 minutes per side until golden brown. Drain on paper towels.
  • In the same skillet, add a tablespoon of vegetable oil. Sauté onion for about 5 minutes until translucent. Add garlic and ginger, cooking for an additional 30 seconds.
  • Add sliced carrots and cook for 3–4 minutes until they soften.
  • Pour in chicken broth, curry powder, soy sauce, and optional honey. Bring to a simmer and cook for 10 minutes.
  • Stir in cornstarch mixture to thicken the sauce, cooking for an additional 2–3 minutes. Adjust seasoning with salt and pepper.
  • Slice the crispy chicken katsu into strips.
  • Serve rice topped with curry sauce and sliced chicken. Garnish with green onions and sesame seeds.

Notes

Pound the chicken evenly for a more uniform cook and ensure to season all components for enhanced flavor.

Nutrition

Serving: 1plate | Calories: 700kcal | Carbohydrates: 75g | Protein: 30g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 150mg | Sodium: 800mg | Potassium: 600mg | Fiber: 5g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 2mg
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