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Japanese Chicken Katsu Curry Recipe

Japanese · Main course · 50 min total

Crispy panko-breaded chicken cutlets served with a rich, savory Japanese curry sauce. A beloved comfort food that's surprisingly easy to make at home.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• Salt and pepper to taste
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups panko breadcrumbs
• Vegetable oil for deep frying
• 1 large onion, sliced
• 2 carrots, peeled and cut into chunks
• 3 cups chicken broth
• 1 tablespoon curry powder
• 1 tablespoon soy sauce
• 1 tablespoon ketchup
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Cooked short-grain rice for serving
• Fukujinzuke (Japanese pickled vegetables) for serving (optional)

Instructions

1. Place chicken breasts between plastic wrap and pound to even 1/2-inch thickness. Season with salt and pepper.
2. Set up breading station: flour in one dish, beaten eggs in another, panko in a third. Dredge each chicken breast in flour, then egg, then panko, pressing firmly to adhere.
3. Heat 1 inch of oil in a deep skillet to 350°F (175°C). Fry chicken until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
4. In a large pot, sauté onion and carrots over medium heat until onion is translucent, about 5 minutes.
5. Add chicken broth, curry powder, soy sauce, ketchup, Worcestershire sauce, and bay leaf. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 15 minutes.
6. Remove bay leaf. Stir in cornstarch slurry and simmer until sauce thickens, about 2 minutes. Season with salt and pepper to taste.
7. Slice chicken katsu into strips. Serve over rice, ladle curry sauce on top, and garnish with fukujinzuke if desired.

Tips

• For extra crispy katsu, use fresh panko and don't overcrowd the pan when frying.
• Leftover curry sauce can be refrigerated for up to 3 days or frozen for 1 month.
• Serve with tonkatsu sauce on the side for dipping the chicken.

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