Japanese Chicken Katsu Curry

Introduction

Get ready to bring the authentic flavors of Japan right into your kitchen with this delicious Japanese Chicken Katsu Curry. This beloved dish combines crispy panko-breaded chicken with a rich, aromatic curry sauce that’s simply irresistible. I’ve perfected this recipe to give you restaurant-quality results while keeping the process straightforward and achievable. Whether you’re new to Japanese cuisine or a seasoned home cook, you’ll love how this dish balances complex flavors with simple cooking techniques.

Ingredients

For the Chicken Katsu:

• 4 chicken breasts, butterflied and pounded to even thickness
• 2 cups panko breadcrumbs
• 2 large eggs, beaten
• 1 cup all-purpose flour
• Salt and pepper to taste
• Vegetable oil for frying

For the Curry Sauce:

• 2 medium onions, finely diced
• 2 large carrots, chopped
• 2 medium potatoes, cubed
• 2 blocks (220g) Japanese curry roux
• 4 cups chicken stock
• 2 tablespoons neutral oil
• 1 tablespoon soy sauce
• Steamed rice for serving

Instructions

1. Start with the curry sauce by heating oil in a large pot. Add onions and sauté until translucent (about 5 minutes).
2. Add carrots and potatoes, cooking for another 3 minutes.
3. Pour in the chicken stock and bring to a boil. Reduce heat and simmer for 15 minutes or until vegetables are tender.
4. Break the curry roux into pieces and add to the pot. Stir until completely dissolved. Simmer for 5 minutes until thickened.
5. For the chicken, set up three shallow dishes: one with flour, one with beaten eggs, and one with panko.
6. Season chicken with salt and pepper, then coat each piece in flour, dip in egg, and cover with panko, pressing gently to adhere.
7. Heat oil in a large frying pan to 350°F (175°C).
8. Fry chicken for 4-5 minutes per side until golden brown and cooked through.
9. Let chicken rest on paper towels for 5 minutes before slicing.
10. Serve sliced katsu over rice, topped with curry sauce.

Cook Time and Serving Size

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 4 portions

Recipe Notes

• For the crispiest katsu, don’t skip the resting time after breading – this helps the coating stick better.
• If you can’t find Japanese curry roux blocks, look for S&B Golden Curry or Vermont Curry brands in Asian grocery stores.
• Keep the oil temperature consistent while frying – too hot will burn the coating, too cool will make the chicken greasy.
• The curry sauce can be made ahead and reheated – it actually tastes better the next day!
• For extra flavor, add a touch of honey or apple to the curry sauce while simmering.
• Make sure to pound the chicken to even thickness for consistent cooking.

Japanese Chicken Katsu Curry

This beloved dish combines crispy panko-breaded chicken with a rich, aromatic curry sauce that's simply irresistible.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Cuisine Japanese

Servings 4

Ingredients

  

• 4 chicken breasts butterflied and pounded to even thickness
• 2 cups panko breadcrumbs
• 2 large eggs beaten
• 1 cup all-purpose flour
• Salt and pepper to taste
• Vegetable oil for frying
• 2 medium onions finely diced
• 2 large carrots chopped
• 2 medium potatoes cubed
• 2 blocks 220g Japanese curry roux
• 4 cups chicken stock
• 2 tablespoons neutral oil
• 1 tablespoon soy sauce
• Steamed rice for serving

Instructions

 

• Start with the curry sauce by heating oil in a large pot. Add onions and sauté until translucent (about 5 minutes).
• Add carrots and potatoes, cooking for another 3 minutes.
• Pour in the chicken stock and bring to a boil. Reduce heat and simmer for 15 minutes or until vegetables are tender.
• Break the curry roux into pieces and add to the pot. Stir until completely dissolved. Simmer for 5 minutes until thickened.
• For the chicken, set up three shallow dishes: one with flour, one with beaten eggs, and one with panko.
• Season chicken with salt and pepper, then coat each piece in flour, dip in egg, and cover with panko, pressing gently to adhere.
• Heat oil in a large frying pan to 350°F (175°C).
• Fry chicken for 4-5 minutes per side until golden brown and cooked through.
• Let chicken rest on paper towels for 5 minutes before slicing.
• Serve sliced katsu over rice, topped with curry sauce.