Crispy Chicken Katsu Curry Recipe

Ben Carraoli

Crispy Chicken Katsu Curry Recipe

The first time I made this chicken katsu curry recipe, I honestly couldn’t believe how close it tasted to my favorite Japanese restaurant. The crispy chicken paired with that rich, slightly sweet curry sauce was pure comfort on a plate. I remember standing in my kitchen, spooning extra sauce over the rice because it smelled that good.

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Total Time 50

Servings: 4

Ingredients Method Notes

Ingredients

2 large boneless skinless chicken breasts (about 1 pound) – Pound them to even thickness so they cook evenly and stay juicy.
Salt and black pepper to taste – Season both sides of the chicken before breading for better flavor.
1/2 cup all-purpose flour – Helps the egg stick to the chicken for a crisp coating.
2 large eggs – Beat well to create a smooth coating layer.
1 1/2 cups panko breadcrumbs – Use Japanese-style panko for extra crunch; regular breadcrumbs won’t give the same airy texture.
Neutral oil for frying about 2 cups – Choose oils like canola or vegetable oil with a high smoke point.
1 tablespoon neutral oil for sauce – Used to sauté aromatics for the curry base.
1 small onion finely chopped – Adds sweetness and depth to the curry sauce.
1 medium carrot finely diced – Gives subtle sweetness and texture.
1 tablespoon grated apple – This is a key ingredient for natural sweetness and balance.
2 cups chicken stock – Provides rich flavor; use low-sodium to control salt levels.
2 tablespoons curry powder – Japanese-style curry powder works best for authentic flavor.
2 tablespoons butter – Adds richness and smoothness to the sauce.
2 tablespoons all-purpose flour for roux – Thickens the curry sauce beautifully.
1 teaspoon soy sauce – Enhances umami and depth.
1 teaspoon honey or sugar – Balances the spices in the curry.
Cooked Japanese short-grain rice for serving – Sticky rice holds the sauce perfectly.

Method

Start by pounding the chicken breasts to an even thickness. Season both sides with salt and pepper. Set up a breading station with flour, beaten eggs, and panko breadcrumbs in separate bowls.
Dredge each chicken piece in flour, shaking off excess. Dip into egg, then press firmly into panko so the crumbs stick well. Let the coated chicken rest for a few minutes before frying.
Heat about 2 inches of oil in a large skillet over medium heat. The oil should reach about 350°F for best results. Carefully place the chicken into the hot oil without overcrowding the pan.
Fry each piece for about 3–4 minutes per side until golden brown and fully cooked. Transfer to a paper towel-lined plate and let it rest. Slice into strips before serving.
In a saucepan, heat 1 tablespoon of oil over medium heat. Add chopped onions and cook until soft and translucent. Stir in carrots and cook for a few more minutes to release their sweetness.
Push vegetables to one side and melt butter in the pan. Add flour and stir to form a roux, cooking until lightly golden. Sprinkle in curry powder and mix well.
Gradually pour in chicken stock while stirring to avoid lumps. Add grated apple, soy sauce, and honey. Simmer gently for about 10–15 minutes until thick and smooth.
Spoon warm rice onto serving plates. Arrange sliced chicken katsu over one side of the rice. Ladle the curry sauce generously over the rice and partly over the chicken.
Serve immediately while everything is hot and crisp. The contrast between crunchy chicken and silky sauce is what makes this dish special.

Notes

I always let the breaded chicken sit for 5–10 minutes before frying; it helps the coating stick better.
I use fresh panko instead of crushing regular breadcrumbs because the texture difference is huge.
I don’t rush the onions in the curry; cooking them slowly makes the sauce naturally sweeter.
I slice the chicken only after resting it, so the juices stay inside.
I like to double the curry sauce because everyone always wants extra.