Chicken Katsu Curry Dish (Printable Version)
Crispy chicken cutlets paired with savory curry sauce over rice make a hearty, flavorful dish.
# Everything You’ll Need:
→ Chicken
01 -
4 boneless, skinless chicken thighs
02 -
Salt and pepper to taste
→ Breading
03 -
1/2 cup all-purpose flour
04 -
2 large eggs, beaten
05 -
1 cup panko breadcrumbs
→ Frying
06 -
Vegetable oil for frying
→ Curry Sauce
07 -
1 onion, chopped
08 -
2 cloves garlic, minced
09 -
1 tablespoon fresh ginger, grated
10 -
2 carrots, sliced
11 -
2 cups chicken broth
12 -
2 tablespoons curry powder
13 -
1 tablespoon soy sauce
14 -
1 tablespoon honey
15 -
1 tablespoon cornstarch mixed with 2 tablespoons water
→ To Serve
16 -
Cooked rice
17 -
Chopped green onions for garnish
# Steps to Cook:
01 -
Season the chicken thighs with salt and pepper. Dredge each piece in flour, shaking off excess, dip into beaten eggs, then coat evenly with panko breadcrumbs, pressing gently to adhere.
02 -
Heat vegetable oil in a large skillet over medium heat. Fry the breaded chicken thighs for 4 to 5 minutes per side until golden brown and cooked through. Remove and drain on paper towels.
03 -
In the same skillet, add more oil if needed. Sauté onion, garlic, and grated ginger for 2 to 3 minutes until fragrant. Add sliced carrots and cook an additional 3 to 4 minutes until slightly tender.
04 -
Add chicken broth, curry powder, soy sauce, and honey to the skillet. Bring to a simmer and cook for 10 minutes to develop flavors.
05 -
Stir in the cornstarch slurry and cook for 2 to 3 minutes until the sauce becomes glossy and thickened.
06 -
Slice the fried chicken and arrange over cooked rice. Spoon the curry sauce over the top and garnish with chopped green onions.
# Extra Suggestions:
01 -
For a gluten-free version, substitute panko and flour with gluten-free alternatives. Adjust curry powder to taste. Store leftovers refrigerated for up to 3 days.