Name: Ken Ken Sushi Asian Cuisines Katsu Curry Chicken Or Pork Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb boneless chicken breasts or pork loin chops; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.75 cups all-purpose flour; 2 to taste large eggs; 1.5 cups panko breadcrumbs; 1 cups neutral oil for frying (vegetable, canola, or peanut); 1 tbsp unsalted butter (optional, for pan-frying edge); 1 tbsp vegetable oil; 1 each yellow onion, medium, finely chopped; 1 each carrot, medium, peeled and diced; 2 cloves garlic cloves, minced; 1 tsp fresh ginger, grated; 2 tbsp all-purpose flour (for roux); 3 tbsp Japanese curry roux (store-bought blocks) or curry powder + stock; 2 cups chicken or vegetable stock; 1 tbsp soy sauce; 1 tsp Worcestershire sauce; 1 tsp honey or brown sugar; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 each apple, grated (optional, for sweetness); 2 cups steamed Japanese short-grain rice; 0.25 cups tonkatsu sauce (store-bought) or extra curry sauce; 2 tbsp chopped scallions or parsley (garnish); 1 cups shredded cabbage (optional)

Method

For the cutlets

Prepare and pound meat

If using chicken breasts, butterfly each breast and place between plastic wrap; if using pork, trim and lightly score fat. Pound to an even 1/2-inch thickness using a meat mallet or rolling pin. Season both sides with kosher salt and black pepper.

Set up breading station

Place flour in a shallow dish. Beat the eggs in a second shallow bowl until smooth. Put panko breadcrumbs in a third shallow dish. Lightly press each cutlet into the flour, shaking off excess, then dip into beaten egg, then press into panko until evenly coated. Press firmly so panko adheres.

Pan-fry or shallow fry cutlets

In a large skillet, pour enough neutral oil to come about 1/4 inch up the sides (about 1 cup). Heat over medium-high until oil reaches 350°F (or a small breadcrumb sizzles immediately). Add cutlets (work in batches to avoid crowding). Fry 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F for chicken, 145°F for pork with a 3-minute rest). If edges need extra browning, add 1 tbsp unsalted butter toward the end and tip pan to spoon melted butter over edges. Transfer cooked cutlets to a wire rack or paper towel-lined plate to drain and rest for 3–5 minutes. Keep warm.

Slice

After resting, slice cutlets into 1/2-inch strips for serving.

For the curry sauce

Cook aromatics and vegetables

In a medium saucepan or skillet, heat 1 tbsp vegetable oil over medium heat. Add the finely chopped onion and cook, stirring occasionally, until translucent and beginning to brown, about 6–8 minutes. Add diced carrot and continue cooking 4–5 minutes until carrots soften. Stir in minced garlic and grated ginger and cook 30–45 seconds until fragrant.

Make roux and build sauce

Sprinkle 2 tbsp flour over the softened vegetables and stir to coat; cook 1–2 minutes to remove raw flour taste. Gradually pour in the chicken or vegetable stock while whisking to prevent lumps. Bring to a gentle simmer.

Add curry base and seasonings

Reduce heat to low and stir in 3 tbsp Japanese curry roux (or 2–3 tbsp curry powder plus a touch more flour to thicken). Add soy sauce, Worcestershire sauce, honey or brown sugar, grated apple (if using), salt, and pepper. Simmer gently for 8–10 minutes, stirring occasionally, until sauce thickens to a gravy consistency. If sauce becomes too thick, add a splash of stock or water. Taste and adjust seasoning (more soy for saltiness, sugar for sweetness, or extra roux for thickness).

Blend for smoothness (optional)

For a silky curry, use an immersion blender or transfer the sauce to a blender and purée until smooth, then return to the pan and reheat gently. Keep warm until serving.

To assemble and serve

Portion steamed rice into shallow bowls or plates (about 1 cup rice per serving). Place sliced katsu cutlet across the rice.

Ladle hot curry sauce over and beside the cutlet so the panko remains slightly crisp under the sauce but still saucy. Drizzle a little tonkatsu sauce over the cutlet if desired for extra tang.

Garnish with shredded cabbage, chopped scallions or parsley, and serve immediately while hot. Provide extra sauce on the side if preferred.