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Crispy Chicken Katsu Curry

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A quick and easy Japanese comfort food featuring crispy breaded chicken breasts served with a rich, savory homemade curry sauce. Perfect for busy weeknights and family dinners.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, pounded to even thickness
  • Salt and pepper, to taste
  • ½ cup all-purpose flour (or gluten-free flour if needed)
  • 2 large eggs, beaten
  • 1 ½ cups panko breadcrumbs
  • Vegetable oil for frying (canola or sunflower oil recommended)
  • 2 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth (homemade or low-sodium store-bought)
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1 teaspoon curry powder
  • 1 teaspoon honey or sugar (optional)
  • Optional garnish: chopped green onions or toasted sesame seeds

Instructions

  1. Pound the chicken breasts to an even thickness of about ½ inch. Season both sides lightly with salt and pepper.
  2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
  3. Dredge each chicken breast first in flour, shaking off excess, then dip into the eggs, and finally coat thoroughly with panko breadcrumbs. Press gently to help the breadcrumbs stick.
  4. Heat about ½ inch of vegetable oil in a large skillet over medium heat. Test the oil by dropping in a few breadcrumbs; they should sizzle immediately.
  5. Fry the chicken breasts for 3-4 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Avoid overcrowding the pan. Drain on paper towels.
  6. In a medium saucepan, melt butter over medium heat. Add chopped onions and sauté until soft and translucent, about 5 minutes.
  7. Add garlic and ginger, cooking for another 1 minute until fragrant.
  8. Sprinkle in 2 tablespoons flour and stir continuously for 2 minutes to form a roux and cook out the raw flour taste.
  9. Gradually whisk in chicken broth to avoid lumps. Bring to a simmer and cook until the sauce thickens, about 5-7 minutes.
  10. Stir in soy sauce, ketchup, curry powder, and honey or sugar. Taste and adjust seasoning as needed. The sauce should be thick yet pourable.
  11. Slice the crispy chicken katsu into strips, place over steamed rice, and ladle the curry sauce generously on top.
  12. Garnish with chopped green onions or toasted sesame seeds if desired.

Notes

Use fresh panko breadcrumbs for the best crunch. Maintain medium oil temperature to avoid greasy or burnt chicken. Rest fried chicken on a wire rack to keep crust crisp. If sauce thickens too much, whisk in a splash of broth or water to loosen. You can bake the breaded chicken at 425°F for 20-25 minutes as a healthier alternative, flipping halfway.

Nutrition

Keywords: chicken katsu, Japanese curry, crispy chicken, comfort food, homemade curry sauce, panko chicken, easy dinner

Find it online: https://cooksybite.com/crispy-chicken-katsu-curry-recipe-easy-homemade-savory-sauce-guide/