⏤ The Recipe
Chicken Katsu Curry.
One of my favorite comfort foods, thischicken katsu curry recipeis made with crispy katsu chicken and a rich, veggie-filled curry. Served over fluffy white rice, it tastes just like the katsu curry dishes I’ve had in Japan, but is surprisingly simple to make at home.
Prep
30m
Cook
1h
Total
1h
Serves
4
⏤ The Story
One of my favorite comfort foods, thischicken katsu curry recipeis made with crispy katsu chicken and a rich, veggie-filled curry. Served over fluffy white rice, it tastes just like the katsu curry dishes I’ve had in Japan, but is surprisingly simple to make at home.
If you’re unfamiliar, chicken katsu curry is one of Japan’s most popular comfort foods. A savory dish, it’s made with crispy breaded chicken cutlets, known as chicken katsu (or katsu chicken), paired with a rich, savory curry sauce and served over Japanese rice.
Japanese curry is what sets this dish apart from other curries, likeThai green curryor Indian curries. It’s thicker, milder, and slightly sweet, with a deep, comforting flavor built from a base of onions, spices, and a roux.
When paired with the crispy chicken and soft rice, each bite offers the perfect balance of tastes and textures that keeps you coming back for more. It’s something I always order alongside a bowl oftonkotsu ramenwhenever I’m in Japan and now enjoy making at home, too!
⏤ The Method
Step by step.
For the Stock
- 1
Combine stock ingredients, and simmer for at least 20 minutes.
- 2
Strain and set aside.
For the Curry
- 1
Heat oil in a high-sided sauté pan over medium heat.
- 2
Add onions and salt, reduce the heat to medium-low, and cook until deeply golden and jammy, about 25 minutes.
- 3
Add a splash of water as needed to prevent sticking.
- 4
Add garlic and ginger; cook until fragrant, about one minute.
- 5
Stir in the apple, carrot, potato, and bay leaf.
- 6
Add curry powder and dry spices, and bloom briefly.
- 7
Pour in four cup (one liter) of the strained stock and simmer for 20-30 minutes, until vegetables are tender.
- 8
Remove the bay leaf and a few carrots and potato pieces, reserving the veggies for later.
- 9
Blend the curry until completely smooth using an immersion blender or a stand blender. Set aside.
- 10
In a separate pan, melt butter over medium heat.
- 11
Add flour and cook until blonde-to-light brown and nutty.
- 12
Stir in curry powder and cook for 30 seconds.
- 13
Gently pour the curry into the roux, whisking constantly to combine. Continue to whisk until the curry has slightly thickened. Add the remaining stock, whisking to combine.
- 14
Stir in Worcestershire sauce, soy sauce, ketchup, and honey.
- 15
Lightly simmer the curry for ten minutes until glossy and cohesive. Season with salt and pepper to taste.
- 16
Optional: Add one small square (5 gram) of dark chocolate for extra depth.
For the Katsu
- 1
Prepare the chicken by butterflying each breast horizontally to an even thickness. Then slice each piece in half to achieve four oval chicken pieces.
- 2
Place each piece in a separate large ziplock bag. Using a meat tenderizer, lightly pound each chicken piece to approximately half-inch (1.2 centimeter) thickness.
- 3
Using sharp kitchen scissors, trim any chicken pieces to achieve a perfect oval shape.
- 4
Set up three shallow bowls: one with potato starch, one with the beaten eggs and water, and one with the panko breadcrumbs.
- 5
Remove one piece of chicken from the ziplock, and season both sides evenly with salt and pepper.
- 6
Set a rack over a sheet tray.
- 7
Dredge the chicken in potato starch, shaking off any excess.
- 8
Then dip the chicken piece into the egg, mixture allowing excess to drip off.
- 9
Finally, gently coat the chicken with the panko mixture, pressing very lightly only where needed so crumbs adhere without crushing.
- 10
Place the breaded chicken on the prepared rack.
- 11
Repeat with the remaining chicken until all the pieces are breaded.
- 12
Set the chicken aside, and let it rest/dry for 15 minutes.
- 13
While the chicken rests, pour two inches of neutral oil in a wide, heavy-bottomed pot or pan. Heat to 350°F (176°C).
- 14
Carefully lower chicken into oil, laying it away from you, working in batches as needed so as not to overcrowd the pot.
- 15
Fry undisturbed until the underside is set and pale golden, about three to four minutes.
- 16
Flip the chicken pieces once, and continue frying until the second side is golden and the chicken is cooked through, another three to four minutes.
- 17
Transfer the cooked chicken to a wire rack. Season lightly with salt while hot.
- 18
Rest the chicken for two to three minutes before slicing.
- 19
Slice crosswise into even strips using a sharp knife, cutting straight down to avoid tearing the crust.
For the Plating
- 1
Spoon rice onto plates in a half-moon shape.
- 2
Spoon curry on the other side, creating two halves of the plate. Add the reserved solid vegetables to the curry side.
- 3
Plate chicken down the center of the plate, covering the line where the rice and curry meet.
- 4
Finish with a sprinkle of finely chopped parsley, if desired.
⏤ Chef's Notes
*Adjust the ingredient amounts in the recipe instructions accordingly if doubling or tripling the recipe.* Nutrition information does not include rice.Storage:– Store the katsu curry and katsu chicken separately in airtight containers in the refrigerator for up to three to four days.– Reheat the curry gently on the stovetop or in the microwave, adding a splash of water or stock as needed, and reheat the katsu chicken in the oven or air fryer to help restore its crispiness.– Freeze the curry in a freezer-safe container for up to two to three months. Thaw in the refrigerator overnight and reheat before serving. The katsu chicken can be frozen for up to one to two months. For the best texture, it’s recommended to freeze the breaded chicken before cooking, then frying it fresh when ready to serve.
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