Crispy panko-coated chicken thighs served with steamed Japanese short-grain rice and a smooth, savoury Japanese-style curry sauce. The sauce combines onion, apple, garlic and ginger with curry powder, soy sauce and Worcestershire sauce for a rich, slightly sweet flavour.
Prep Time: 15 minutes
Cooking Time: 25–30 minutes
Total Time: 45 minutes
Serves: 4
Cuisine: Japanese
Course: Main Dish
Tags: Chicken Katsu · Japanese Curry · Chicken Recipes · Comfort Food
Ingredients
For the Chicken Katsu
- 4 boneless chicken thighs
- Salt and pepper, to taste
- 60g plain flour
- 2 large eggs
- 120g panko breadcrumbs
- 500–700ml neutral oil, for frying
For the Curry Sauce
- 1 tbsp neutral oil
- 2 medium onions, finely diced
- 3 cloves garlic, minced
- 2cm piece fresh ginger, grated
- ½ apple, peeled and finely grated
- 2 tbsp plain flour
- 2 tsp Japanese curry powder or mild curry powder
- 600ml water
- 3 tbsp light soy sauce
- 1 tsp dark soy sauce
- 2 tsp Worcestershire sauce
- 2 tsp tomato purée
- 2 tsp sugar
- A pinch of salt
To Serve
- 600g cooked Japanese short-grain rice
- Takuan Japanese pickled radish, optional
- Beni shoga Japanese pickled ginger, optional
Method
1. Cook the onion and apple
Heat the neutral oil in a large saucepan over medium heat.
Add the diced onion and grated apple.
Cook for 8–10 minutes, stirring occasionally, until the onion is soft and lightly golden.
2. Add the garlic and ginger
Add the minced garlic and grated ginger.
Stir-fry for 1–2 minutes, until fragrant.
3. Add the flour and curry powder
Sprinkle the plain flour and Japanese curry powder over the onion mixture.
Stir continuously for 1–2 minutes, allowing the flour and spices to cook.
4. Make the curry sauce
Gradually pour in the water while stirring continuously to prevent lumps from forming.
Bring the sauce to a gentle simmer.
Use a hand blender to blend the sauce for 2–3 minutes, until smooth.
Add the light soy sauce, dark soy sauce, Worcestershire sauce, tomato purée, sugar and salt.
Simmer over low heat for another 2–3 minutes.
5. Prepare the chicken
Place each chicken thigh between two sheets of baking paper.
Use a rolling pin or meat mallet to gently flatten the chicken to approximately 1cm thick.
Season both sides with salt and pepper.
6. Coat the chicken
Place the flour in one bowl, the beaten eggs in a second bowl and the panko breadcrumbs in a third.
Coat each chicken thigh in flour, shaking off any excess.
Dip into the beaten egg, then coat thoroughly with the panko breadcrumbs.
Set the coated chicken aside.
7. Fry the chicken katsu
Heat approximately 4cm of neutral oil in a deep-sided frying pan or wok to 175°C.
Carefully add the breaded chicken and fry for approximately 4–5 minutes on each side, until golden brown and cooked through.
Transfer to a plate lined with kitchen paper to drain.
8. Serve
Place a mound of steamed Japanese short-grain rice on each plate.
Slice each chicken katsu into thin strips.
Spoon the hot curry sauce next to or over the rice, then arrange the sliced katsu on top.
Serve with pickled radish and beni shoga if desired.
Notes
- Flatten the chicken evenly: This helps the chicken cook evenly and keeps the katsu tender.
- Keep the panko crisp: Drain the fried chicken on kitchen paper and serve soon after frying.
- Blend the sauce well: Blending the cooked onion and apple creates a smooth curry sauce that coats the chicken and rice.
- Check the oil temperature: Aim for 175°C before frying. If the oil is too cool, the panko can become greasy.
- Serving suggestion: Takuan and beni shoga add a sharp, crunchy contrast to the rich curry and crispy chicken.
