Japanese Chicken Katsu Curry, Weeknight-Crispy and Cozy
Weeknight-friendly Japanese chicken katsu curry with shatteringly crisp panko-fried chicken cutlets and a silky, gently spiced curry sauce served over fluffy rice.
Equipment
- Rice cooker or saucepan with lid
- Medium pot
- Deep skillet or Dutch oven
- Wire rack
- Instant-read thermometer
- Shallow dishes for breading
Ingredients
Rice and curry sauce
- 1 1/2 cups Japanese short-grain rice uncooked, for serving
- 1 tbsp neutral oil
- 1 tbsp unsalted butter
- 1 large yellow onion thinly sliced
- 2 medium carrots sliced 1/4 inch thick
- 1 medium Yukon Gold potato cut into 1/2-inch cubes (optional)
- 2 cloves garlic minced
- 1 tbsp fresh ginger finely grated
- 3 cups low-sodium chicken stock or water
- 6 cubes Japanese curry roux such as S&B Golden Curry or House Foods
- 1-2 tsp honey or sugar optional, to taste
Chicken katsu
- 2 large boneless, skinless chicken breasts halved horizontally into 4 thin cutlets
- 1 tsp fine salt plus more to season breadcrumbs
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 2 cups panko breadcrumbs season with a pinch of salt and pepper
- 4 cups neutral frying oil for about 1 1/2 inches of oil in pan
To serve
- 1-2 cups green cabbage finely shredded (optional)
- fukujinzuke or rakkyo pickles optional
Instructions
- Cook the rice first: rinse rice in 3–4 changes of water until mostly clear, then cook in a rice cooker or on the stovetop according to package directions. Keep warm.
- Start the curry base: warm oil and butter in a medium pot over medium heat. Add sliced onion with a pinch of salt and cook, stirring occasionally, until soft and lightly golden at the edges (about 8–10 minutes).
- Layer vegetables and aromatics: stir in carrots and potato and cook 2–3 minutes. Add garlic and ginger and cook 30–45 seconds until fragrant (don’t brown the garlic).
- Simmer: add stock (or water), bring to a gentle boil, then reduce to a lively simmer. Cook uncovered until vegetables are tender, about 12–15 minutes.
- Thicken with curry roux: lower heat. Dissolve 4 roux cubes in a ladle of hot broth until smooth, stir back into the pot, then add remaining cubes one by one, tasting as you go. Add honey/sugar if desired. Keep curry at the lowest simmer while you cook the chicken.
- Prep the chicken: set up a breading station with flour, beaten eggs, and panko (season panko with a pinch of salt and pepper). Pat chicken dry and season with salt and pepper.
- Dredge: coat each cutlet lightly in flour (tap off excess), dip in egg, then press firmly into panko. Rest breaded cutlets on a wire rack for 5 minutes.
- Heat the oil: pour about 1 1/2 inches of oil into a deep skillet or Dutch oven and heat to 350–360°F (175–182°C).
- Fry the katsu: fry 1–2 cutlets at a time. Cook 4–6 minutes on the first side until deeply golden, flip, and cook 3–5 minutes more until 165°F (74°C) internally. Drain on a wire rack and sprinkle with a tiny pinch of salt.
- Keep crisp (optional): if frying in batches, hold cutlets on a rack on a sheet pan in a 250°F (120°C) oven; don’t cover with foil.
- Final curry check: if curry is too thick, whisk in hot water or stock 1 tablespoon at a time until it flows like light gravy; if too thin, simmer uncovered 2–3 minutes or dissolve in a bit more roux.
- Slice and plate: slice katsu into 1/2-inch strips. Serve rice in bowls or plates, fan chicken over rice, and ladle curry alongside (leave some crust uncovered). Add cabbage and pickles if using.
Nutrition
Calories: 780kcalCarbohydrates: 92gProtein: 36gFat: 29gSaturated Fat: 6gCholesterol: 155mgSodium: 1250mgPotassium: 850mgFiber: 6gSugar: 10gVitamin A: 2600IUVitamin C: 22mgCalcium: 90mgIron: 3.6mg
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