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Chicken Katsu Curry (Crispy)

Chicken Katsu Curry

Crispy golden chicken cutlets paired with a rich Japanese curry sauce served over fluffy white rice for a comforting and flavorful meal.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course dinner, Main Course
Cuisine Japanese
Servings 4 people
Calories 650 kcal

Equipment

  • 1 deep skillet for frying chicken
  • 1 saucepan for curry sauce
  • 3 shallow bowls for flour, eggs, and panko
  • 1 wire rack or paper towels for draining fried chicken

Ingredients
  

  • 4 boneless skinless chicken breasts or thighs
  • Salt and black pepper to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 1/2 cups panko breadcrumbs
  • Vegetable oil for frying
  • 1 tablespoon vegetable oil
  • 1 small onion finely sliced
  • 2 cloves garlic minced
  • 1 tablespoon grated ginger
  • 2 cups chicken broth
  • 2 blocks Japanese curry roux or 2-3 tablespoons curry paste
  • 1 teaspoon soy sauce
  • 1 teaspoon honey or sugar
  • Cooked white rice for serving
  • Optional garnish: chopped green onions sesame seeds, pickled ginger

Instructions
 

  • Pound the chicken to an even thickness and season both sides with salt and black pepper.
  • Place flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls.
  • Dredge each chicken piece in flour, dip into the eggs, then press into panko breadcrumbs until fully coated.
  • Heat vegetable oil in a deep skillet to 170–175 °C (340–350 °F).
  • Fry the breaded chicken for 3–4 minutes per side until golden brown and cooked through.
  • Transfer fried chicken to a wire rack or paper towels to drain excess oil, then slice into strips before serving.
  • In a saucepan, heat oil over medium heat and sauté onion for 5–6 minutes until soft and lightly caramelized.
  • Add garlic and ginger and cook for 30 seconds until fragrant.
  • Pour in chicken broth and bring to a simmer.
  • Stir in curry roux or curry paste until fully dissolved and add soy sauce and honey.
  • Simmer the curry sauce for 5–10 minutes until thick and glossy.
  • Serve cooked rice topped with sliced chicken katsu and warm curry sauce; garnish as desired.

Notes

  • For extra crunch, double-dip the chicken in egg and panko.
  • Air fryer option: Cook breaded chicken at 400 °F for 14–16 minutes, flipping halfway.
  • Adjust spice by adding chili oil or cayenne.
  • Curry sauce can be prepared up to two days ahead and reheated gently.