Japanese-style chicken katsu curry that's crispy and so comforting! Chicken breast coated in crunchy panko, drizzled with a sweet and savory Japanese curry sauce. A favorite dish at every Japanese restaurant that's actually easy to make at home.
🧂 Ingredients
🍽️ Servings: 2
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 2 pieces boneless chicken breast fillets
- Warm white rice
- 50 g Chicken coating: all-purpose flour
- 1 egg, beaten
- 100 g panko breadcrumbs
- Salt and pepper
- Oil for frying
- 1 Curry sauce: onion, diced
- 1 carrot, diced small
- 1 small potato, diced
- 2 clove garlic, minced
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tbsp curry powder
- 500 ml chicken broth
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp honey
- 1 tsp salt
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👩🍳 Instructions
- 1 Curry sauce: melt the butter, then sauté the onion and garlic until softened
- 2 Add the carrot and potato, and sauté for 2 minutes
- 3 Add the flour and curry powder, and stir for 1 minute
- 4 Pour in the chicken broth a little at a time while stirring so it doesn't clump
- 5 Add the soy sauce, oyster sauce, honey, and salt
- 6 Cook over low heat for 20 minutes until the vegetables are tender and the sauce has thickened
- 7 Chicken: flatten the chicken breasts so they're even, then season with salt and pepper
- 8 Coat in flour, dip in egg, then roll in panko, pressing to help it stick
- 9 Deep-fry in oil at 170°C (340°F) for about 5-6 minutes per side until golden
- 10 Remove and drain, let rest for 3 minutes, then slice
- 11 Plating: place the rice on one side of the plate, and arrange the sliced katsu next to it
- 12 Pour the curry sauce on top or beside it
💡 Tips
• Press the panko on firmly while coating so it sticks well and turns out extra crispy
• Let the katsu rest for 3 minutes after frying so it stays juicy
• The curry sauce can be blended smooth if you prefer it without vegetable chunks
📊 Nutrition Facts / serving
580
Calories (kcal)
34 g
Protein
26 g
Fat
52 g
Carbs
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