Chicken Katsu with Curry

Chicken Katsu Curry is a delightful combination of crispy fried chicken paired with a rich, flavorful curry sauce served on warm rice. This dish brings a comforting balance of textures and tastes that make for a satisfying meal any day of the week.

Why You’ll Love This Recipe

Uses simple pantry and fresh ingredients you can easily find. The crispy chicken contrasts perfectly with the smooth curry sauce which is packed with warming spices. Ready in under an hour, it is a great option for a special weeknight dinner. I first made this recipe when craving something hearty and different and now it has become a favorite comfort food ritual in my home.

Ingredients

• Chicken thighs: Four boneless skinless chicken thighs provide tender juicy meat for coating.
• Panko breadcrumbs: One cup of panko breadcrumbs offers that classic crunchy texture that makes katsu so addictive.
• All-purpose flour: Half a cup of all-purpose flour is essential for the initial dredging, helping the eggs and crumbs stick better.
• Eggs: Two large eggs bind the coating layers together.
• Salt and pepper: Salt and pepper enhance the natural flavors of the chicken.
• Vegetable oil: Vegetable oil is used for frying, and keeping it at the right temperature ensures a golden crust without greasiness.
• Onion, garlic, ginger: One chopped onion, two minced garlic cloves, and one tablespoon grated ginger create a fragrant base for the curry sauce.
• Carrots: Two sliced carrots add sweetness and body.
• Chicken broth: Two cups of chicken broth provide depth and moisture.
• Curry powder: Two tablespoons of curry powder carry the iconic spice profile and should be chosen fresh for best aroma.
• Soy sauce: One tablespoon soy sauce brings umami balance.
• Honey: One tablespoon honey adds gentle sweetness to round out the sauce.
• Cornstarch mixture: A mixture of cornstarch and water thickens the curry into a luscious texture.
• Cooked rice: Cooked rice serves as the perfect canvas for this dish.
• Green onions: Finally, chopped green onions top it off with a fresh bite.

Step-by-Step Instructions

Season the Chicken:

Season the chicken thighs well with salt and pepper for enhanced juiciness and taste.

Coat the Chicken:

Dredge each piece thoroughly in flour shaking off excess to avoid clumping. Dip into beaten eggs fully then press into panko breadcrumbs so they adhere evenly for a consistent crust.

Fry the Chicken:

Heat vegetable oil in a skillet over medium heat. When hot, fry chicken cutlets for approximately 4 to 5 minutes on each side until beautifully golden brown and cooked through. Drain on paper towels to remove excess oil which keeps the chicken crunchy.

Sauté the Aromatics:

In the same skillet add a bit more oil if needed. Cook the chopped onion, minced garlic, and grated ginger gently for 2 to 3 minutes until soft and fragrant which forms the flavor foundation.

Cook the Vegetables:

Add sliced carrots into the skillet and continue cooking for 3 to 4 minutes until they begin to tenderize, melding into the aromatic base.

Make the Curry Sauce:

Pour in chicken broth followed by curry powder, soy sauce, and honey. Stir well and bring the sauce to a gentle simmer and let it cook uncovered for about 10 minutes allowing flavors to deepen and the vegetables to soften fully.

Thicken the Sauce:

Mix the cornstarch with water until smooth and stir it into the simmering curry. Cook for another 2 to 3 minutes while stirring until the sauce thickens into a glossy coating consistency.

Serve:

Slice the fried chicken katsu into strips. Place over a bed of hot cooked rice, spoon the luscious curry sauce on top, and garnish with freshly chopped green onions for brightness and color.

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Pro Tips

Make sure the oil is hot enough before frying to achieve a crispy golden crust without absorbing too much oil. Do not skip the step of sautéing onion garlic and ginger well as this creates a deep flavor foundation for the curry. Adjust curry powder quantity to your heat preference gradually especially if cooking for kids or spice-sensitive guests.

Recipe FAQs

→ What cut of chicken works best for a crispy finish?

Boneless, skinless chicken thighs provide the best tenderness and crispiness when coated and fried.

→ How can I make the curry sauce thicker?

Mix cornstarch with cold water and gradually add it to the simmering sauce, stirring until it reaches desired thickness.

→ What is the best oil for frying the chicken cutlets?

Vegetable oil is ideal for frying due to its neutral flavor and high smoke point.

→ Can I prepare the curry sauce in advance?

Yes, the sauce can be made ahead and reheated gently before serving to enhance flavors.

→ How do I keep the chicken cutlets crispy after frying?

Place the fried chicken on a paper towel-lined plate to drain excess oil and serve promptly for optimal crispness.