Crispy Chicken Katsu Curry with Rich Japanese-Style Sauce
Crispy, golden chicken with a rich Japanese curry sauce — this chicken katsu curry is a comforting classic that’s easy to make at home.
Ingredients
For the chicken:
- 2 skinless chicken breasts
- 4 tbsp plain flour
- 1 egg beaten
- 60 g panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
For the curry sauce:
- 1 tbsp vegetable oil
- 1 small onion finely chopped
- 1 garlic clove minced
- 1 tsp grated fresh ginger
- 1 tbsp curry powder medium
- 1 tbsp plain flour
- 300 ml chicken stock
- 1 tbsp soy sauce
- 1 tsp honey
- Salt to taste
To serve:
- 200 g cooked jasmine or basmati rice
- Sliced spring onion or pickled radish optional garnish
Instructions
- Flatten the chicken breasts slightly between two sheets of baking paper using a meat mallet like this one, or the palm of your hand. Season both sides with salt and pepper.
- Set up three shallow bowls: one with flour, one with the beaten egg, and one with panko breadcrumbs. Dip each chicken breast into the flour, then egg, then breadcrumbs, pressing to coat well.
- Heat a generous layer of oil in a non-stick frying pan such as this over medium heat. Fry the breaded chicken for 4–5 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate to rest.
- To make the curry sauce, heat oil in a saucepan like this one. Add chopped onion and cook until soft. Stir in garlic, ginger, and curry powder, then the flour.
- Slowly pour in the chicken stock, whisking until smooth. Add soy sauce and honey, then simmer gently for 8–10 minutes. If you prefer a smooth sauce, use a stick blender like this to blend it directly in the pan.
- Slice the chicken and serve over hot rice. Spoon over the curry sauce and garnish with spring onion or pickled radish if using.