Classic Chicken Katsu Curry

Crispy breaded chicken, rich curry sauce

Total: 45 min
Hands-on: 30 min
Serves: 4
Level: Medium
Cuisine: Japanese
Meal: dinner

contains gluten
contains egg

A classic Japanese comfort meal featuring golden, crispy chicken cutlets served over rice and bathed in savory, sweet curry.

Shopping list

500 g boneless chicken thigh
40 g cornstarch
0.5 tsp salt
1 egg
150 g panko breadcrumbs
400 ml neutral oil
1 medium onion
10 cubes Japanese curry roux
600 ml water
1 tsp sugar
1 tbsp soy sauce
800 g Japanese short-grain rice (cooked)

Ingredients

Chicken Katsu

500 g boneless chicken thigh sliced into 2 cm steaks
40 g cornstarch
0.5 tsp salt
1 egg
150 g panko breadcrumbs
400 ml neutral oil for frying

Curry Sauce

1 medium onion thinly sliced
10 cubes curry roux cubes Japanese style (e.g. Golden Curry)
600 ml water
1 tsp sugar optional
1 tbsp soy sauce

Starch

800 g Japanese short-grain rice cooked

Method

Place the sliced chicken steaks between two sheets of plastic wrap and pound gently with a rolling pin to an even 1.5 cm thickness. This ensures they cook through quickly.

4 min
In a shallow dish, mix the cornstarch with the salt. Dredge each piece of chicken in the starch, shaking off any excess. This is the first coating layer.

2 min
Whisk the egg in another shallow dish. Dip each coated chicken piece into the egg, letting the excess drip off. Hold the pieces on a tray as you coat them.

2 min
Spread the panko breadcrumbs in a separate bowl. Press each egg-coated chicken piece firmly into the panko to ensure the crumbs adhere well. Place them on a flat plate.

2 min
Slice the onion thin. In a medium pot, add the onions and 600 ml water. Bring to a boil, then reduce heat to low and simmer until the onions are soft and translucent, about 8-10 minutes.

Tip Slice onions as thin as possible to melt into the sauce.

6 min
Add the curry roux cubes, sugar, and soy sauce to the onion mixture. Lower the heat and stir continuously until the cubes are fully melted and the sauce is smooth and thick.

Tip Keep the heat low to prevent the roux from separating.

3 min
Meanwhile, heat the oil in a deep skillet to 180°C. Fry the coated chicken in batches for 3-4 minutes per side, or until deep golden brown and an internal temperature of 75°C is reached.

Tip Do not crowd the pan, or the temperature will drop too much.

8 min
Drain the fried chicken on a wire rack set over a baking sheet. Let them rest for 2 minutes while you plate the rice. This releases the steam and keeps them crisp.

2 min
Divide the cooked rice among four bowls. Place one piece of chicken katsu on top of each. Pour the hot curry sauce over the chicken and serve immediately.

Tip The katsu will continue to cook slightly in the hot sauce.

2 min

Timing

T-45 min: Cut chicken, start curry mix.
T-30 min: Cook chicken in pan.
T-20 min: Fry chicken until golden.
T-10 min: Simmer curry sauce.
Now: Assembly.

Chef's tips

Cut the chicken to a uniform thickness so it cooks through in the same time.
Press the panko firmly onto the chicken to prevent it from falling off during frying.
Keep the oil temperature between 175°C and 185°C for a crisp exterior.
Slice the onions very thin so they dissolve into the curry sauce for depth.

Swap it

Pork Katsu: Swap chicken for a 1 cm thick pork loin; it takes about 3 minutes less frying time.
Tofu Katsu: Use extra-firm tofu for a vegetarian option; press it for 30 minutes to remove moisture first.
Spicy Curry: Add half a chopped bird's eye chili to the onion base for a gentle heat.
Brown Butter: Sauté the onions in brown butter instead of oil for a richer flavor.