Crispy panko-coated chicken served with steamed Japanese rice and a rich, mildly spiced curry sauce. The sauce combines onion, garlic, ginger, carrots and potatoes with curry powder, soy sauce and honey for a savoury and slightly sweet flavour.
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Serves: 2
Cuisine: Japanese
Course: Main Dish
Tags: Chicken Recipes · Japanese Curry · Katsu · Comfort Food
Ingredients
For the Chicken Katsu
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 cup plain flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- Vegetable oil, for frying
For the Curry Sauce
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 3 tbsp curry powder
- 2 tbsp plain flour
- 4 cups chicken broth
- 1 tbsp soy sauce
- 1 tbsp honey
- Salt and pepper, to taste
To Serve
- Steamed Japanese short-grain rice
- Fukujinzuke (Japanese pickled vegetables), optional
Method
1. Prepare the chicken
Place each chicken breast between two sheets of cling film.
Using a meat mallet or rolling pin, gently pound the chicken until it is an even thickness.
Season both sides with salt and pepper.
2. Coat the chicken
Set up three shallow bowls containing the flour, beaten eggs and panko breadcrumbs.
Coat each chicken breast in flour, shaking off any excess.
Dip into the beaten egg, then press into the panko breadcrumbs until completely coated.
3. Fry the chicken katsu
Heat approximately 1.5cm of vegetable oil in a large frying pan over medium-high heat.
Carefully add the breaded chicken and fry for approximately 3–4 minutes on each side, until golden brown and cooked through.
Transfer to a plate lined with kitchen paper to drain.
4. Start the curry sauce
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and sauté for approximately 5 minutes, until translucent and softened.
Add the garlic and ginger and cook for another minute.
5. Cook the vegetables
Add the chopped carrots and potatoes.
Stir well and cook for approximately 5 minutes.
6. Add the curry and flour
Sprinkle the curry powder and plain flour over the vegetables.
Stir well to coat everything evenly and cook briefly.
7. Make the curry sauce
Gradually pour in the chicken broth while stirring continuously to prevent lumps from forming.
Add the soy sauce and honey.
Bring the sauce to a boil, then reduce the heat.
8. Simmer
Simmer the curry for approximately 20 minutes, or until the potatoes and carrots are tender and the sauce has thickened.
Season with salt and pepper to taste.
9. Serve
Slice the chicken katsu into strips.
Place steamed Japanese short-grain rice on each plate and arrange the sliced chicken katsu alongside or on top.
Ladle the curry sauce over the rice and chicken.
Serve with fukujinzuke if desired.
Notes
- Keep the chicken even: Pounding the chicken to an even thickness helps it cook evenly and prevents thinner sections from drying out.
- Get a crisp coating: Press the panko firmly onto the chicken after dipping it in the egg.
- Check the chicken: Make sure the chicken is fully cooked before serving.
- Adjust the curry: Add more or less curry powder depending on your preferred level of spice.
- Serve immediately: Chicken katsu is best served soon after frying while the panko coating is still crisp.
