Description
A comforting Japanese classic featuring crispy panko-breaded chicken served over steamed rice with a rich, mildly spiced curry sauce made with onion, carrots, and potatoes. A hearty yet simple dish that brings restaurant-style flavors to your weeknight table in under 40 minutes.
Ingredients
For the chicken katsu:
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250 g chicken breast, halved lengthwise
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1 cup panko breadcrumbs (60 g)
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1 cup plain flour (120 g)
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1–2 eggs, whisked
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Salt and black pepper, to taste
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Oil for frying
For the curry sauce:
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1 tbsp butter (15 g)
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1 tbsp oil (15 ml)
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½ sweet onion, cubed
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½ tsp ginger paste (2.5 g)
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1 small potato, cubed
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1 small carrot, cubed
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1 tbsp curry powder (8 g)
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½ tsp paprika (2 g)
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2 tbsp plain flour (16 g)
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1 cup chicken stock (240 ml)
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1 cup water (240 ml)
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1½ tbsp sugar (18 g)
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Salt, to taste
Instructions
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Make the curry sauce: Heat butter and oil in a saucepan. Sauté onion until translucent, then add ginger paste. Stir in potatoes and carrots, cook 1 minute. Add curry powder, paprika, and flour.
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Gradually pour in chicken stock and water while whisking. Add sugar and salt. Simmer until vegetables are tender, adjusting with water if needed.
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Prepare the chicken: Season chicken with salt and pepper. Dredge in flour, dip in beaten egg, and coat with panko. Fry at 350°F (175°C) until golden and crispy. Drain on paper towels, then slice into strips.
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Serve: Spoon curry sauce over steamed rice, place chicken slices on top, and serve hot.
Notes
Panko breadcrumbs are key for the crunch.
Use chicken thighs for extra juiciness.
Adjust curry thickness with water or stock.
For a lighter option, bake or air-fry the katsu.
Store curry and chicken separately to preserve crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese