Description
Japanese Katsu Curry is a delightful fusion of crispy, panko-breaded chicken and a rich, savory curry sauce. This comforting dish is perfect for any occasion, whether it’s a cozy family dinner or a casual lunch with friends. The harmony of textures—crunchy chicken paired with creamy curry—makes every bite a satisfying experience. You can easily customize the recipe by adding your favorite vegetables or adjusting the spice level to suit your palate. Plus, it’s a fantastic meal prep option since leftovers taste just as good the next day.
Ingredients
Scale
- 2 boneless skinless chicken breasts (lightly pounded)
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup all-purpose flour
- 1 egg (lightly beaten)
- 1 cup panko breadcrumbs
- 3 cups vegetable oil
- 2 oz Japanese Curry Roux
- 1 yellow onion (wedge cut)
- 1 large russet potato (peeled and diced into 1 inch pieces)
- 1 large carrot (peeled and diced into 1 inch pieces)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- ¼ cup red apple (peeled and grated about 1 large apple)
- 2 cups chicken stock
- ½ cup water
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 2 cups cooked white rice
Instructions
- Season the pounded chicken breasts with salt and black pepper.
- Set up three separate bowls: one with flour, one with beaten egg, and one with panko breadcrumbs.
- Dredge each piece of seasoned chicken in flour, dip it in egg, then coat it with panko breadcrumbs.
- Heat vegetable oil in a large frying pan over medium heat.
- Carefully place the breaded chicken into the hot oil.
- Fry until golden brown on both sides, about 5 minutes per side. Remove from pan and drain on paper towels.
- In a separate pot, heat olive oil over medium heat.
- Add onion wedges and sauté until translucent.
- Stir in garlic, potato, carrot, and grated apple; cook for another 5 minutes.
- Pour in chicken stock and water; bring to a boil.
- Add Japanese curry roux, soy sauce, and honey; stir until well combined.
- Slice the fried chicken into strips.
- Serve over warm white rice drizzled with curry sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 620
- Sugar: 6g
- Sodium: 870mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 140mg