Chicken Katsu Curry
A classic Japanese chicken katsu curry recipe, with crispy fried chicken and a rich, flavourful curry sauce.
Total time
55 min
25 prep + 30 cook
Serves
4
Difficulty
medium
Cuisine
Japanese
Per serving
950 kcal
P: 45g · C: 75g · F: 55g
Chicken katsu curry is a popular Japanese dish, featuring a crispy panko-breaded chicken cutlet served with a thick, savoury curry sauce. It's a comforting meal that's surprisingly straightforward to make at home. This version is perfect for a weekend treat or a more involved weeknight dinner. Serve it with plain steamed rice and a simple side of pickled ginger or cucumber for a balanced meal.
Why this works
The key to truly crisp katsu is the panko breadcrumbs. Panko is made from white bread that has been processed to create larger, airier flakes than standard breadcrumbs. When fried, these flakes expand and crisp up beautifully, creating a lighter, crunchier coating that holds its texture better than finer breadcrumbs.
Ingredients
- 2 largeChicken breastsabout 400g total, boneless and skinless
- 1 tspSalt
- 0.5 tspBlack pepper
- 100gPlain flour
- 2Eggsbeaten
- 200gPanko breadcrumbs
- 300mlVegetable oilfor shallow frying
- 30gButter
- 1 largeOnionfinely chopped
- 2 clovesGarlicminced
- 1 tbspGingergrated
- 4 tbspJapanese curry powdersuch as S&B brand
- 400mlWater or chicken stock
- 2 tbspSoy sauce
- 2 tbspKetchup
- 1 tspHoney or sugar
- 300gRicecooked, for serving
Method
- 1
Flatten the chicken breasts slightly with a rolling pin or the flat side of a meat tenderiser. Cut each breast in half horizontally to create thinner cutlets, then season both sides with salt and pepper.
- 2
Set up a breading station. Place the flour in one shallow dish, the beaten eggs in a second, and the panko breadcrumbs in a third. Dredge each chicken cutlet first in the flour, tapping off any excess, then dip in the egg, ensuring it's fully coated, and finally press firmly into the panko crumbs. Repeat for all cutlets.
- 3
Pour the vegetable oil into a large frying pan or wok to a depth of about 1-2cm. Heat over medium-high heat until a panko crumb sizzles and floats immediately when dropped in (around 170-180°C).
- 4
Carefully place 2-3 breaded chicken cutlets into the hot oil. Fry for 3-4 minutes per side, until golden brown and cooked through. Avoid overcrowding the pan, as this will lower the oil temperature and result in a soggy coating. Remove the cooked katsu to a wire rack set over kitchen paper to drain.
- 5
While the chicken is frying or draining, make the curry sauce. Melt the butter in a saucepan over medium heat. Add the chopped onion and cook gently for 5-7 minutes until softened and translucent.
- 6
Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant. Stir in the Japanese curry powder and cook for 1-2 minutes, stirring constantly, to toast the spices.
- 7
Gradually whisk in the water or stock until smooth. Bring the sauce to a simmer, then stir in the soy sauce, ketchup, and honey or sugar. Let the sauce simmer gently for 5-10 minutes, stirring occasionally, until it has thickened to a gravy-like consistency.
- 8
Slice the cooked chicken katsu into thick strips. Serve immediately over a bed of steamed rice, generously ladled with the curry sauce.
Tips
- ·For even crispier katsu, double-fry the chicken. Fry once until golden, let it rest for a minute on the rack, then fry again for 1-2 minutes just before serving.
- ·If you can't find Japanese curry powder, you can use a mild or medium curry powder, but you might need to adjust the other seasonings slightly to achieve a similar flavour profile.
- ·Make the curry sauce ahead of time. It can be stored in the fridge for up to 3 days and reheated gently.
Variations
- →Katsu Don: Serve the sliced katsu over rice with a simmered egg and onion mixture instead of the curry sauce.
- →Pork Katsu: Substitute the chicken breasts with thin pork loin or fillet steaks for a traditional Tonkatsu.
Storage
Leftover cooked chicken katsu is best eaten fresh as the panko will soften. The curry sauce can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the hob.
