Curry Chicken Katsu Recipe

Prepare and pound

Trim any excess fat from the chicken breasts. Butterfly each breast if thick, then place between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch (1.2 cm). Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Set up breading station

Place the all-purpose flour in a shallow dish. In a second shallow bowl whisk together the 2 large eggs and 2 tablespoons water until homogeneous. Place the panko breadcrumbs in a third shallow dish. Have a tray ready to hold breaded cutlets.

Bread the cutlets

Dredge a prepared chicken piece in flour, shaking off excess. Dip into the egg wash, letting excess drip off, then press firmly into panko breadcrumbs to coat evenly. Press the panko into the surface so it adheres well. Repeat for all pieces and arrange on the tray.

Fry the cutlets

In a large skillet or shallow frying pan, pour enough vegetable oil to reach about 1/4-1/2 inch depth (approximately 1 cup). Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles immediately when dropped in. Add cutlets (work in batches if needed) and fry 3-4 minutes per side until golden brown and an instant-read thermometer reads 165°F (74°C) at the thickest part. Adjust heat to maintain even frying and avoid burning the panko.

Rest and slice

Transfer fried cutlets to a wire rack set over a baking sheet to drain and keep crisp. If desired, add 1 tablespoon butter to the pan and swirl briefly, then brush lightly over cutlets for gloss. Let rest 3-5 minutes, then slice each cutlet into 6 strips for serving.

Prepare vegetables

Peel and thinly slice the onion. Peel and cut the carrot into 1/4-inch rounds or half-moons. Peel and cut the potato into 1/2-inch cubes. Mince the garlic and finely grate the ginger. Grate half a small apple until you have about 1/2 cup.

Sauté aromatics and vegetables

In a medium saucepan, heat 1 tablespoon vegetable oil and 1 tablespoon butter over medium heat. Add the sliced onions and a pinch of salt; cook, stirring occasionally, until soft and beginning to brown, about 8-10 minutes. Add minced garlic and grated ginger and cook 30 seconds until fragrant. Add carrots and potatoes and cook 2-3 minutes, stirring.

Simmer in stock

Add 2 cups chicken stock, grated apple, 1 tablespoon soy sauce, 1 teaspoon mirin, and 1 teaspoon Worcestershire sauce. Bring to a gentle simmer, cover, and cook until carrots and potatoes are tender about 12-15 minutes.

Make curry base

If using a Japanese curry block: turn heat to low, break the curry block into pieces and add to the saucepan, stirring until melted and combined. If using curry powder + roux: sprinkle 4 tablespoons curry powder into the pan and stir to coat, then melt 2 tablespoons butter in a small saucepan, whisk in 2 tablespoons flour to form a blond roux, cook 1-2 minutes, then whisk roux into the simmering stock until thickened. Stir well.

Adjust consistency and seasoning

If the sauce is too thin, mix 1 teaspoon cornstarch with 1 teaspoon water to make a slurry and stir into simmering curry; cook 1-2 minutes until thickened. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and additional soy sauce or Worcestershire to your preference. Simmer on low 2-3 minutes to meld flavors.

Blend (optional for smooth sauce)

For a smooth, velvety curry, use an immersion blender to partially or fully purée the sauce in the pot until desired texture is reached. If you prefer chunky curry, leave as is.

Spoon steamed Japanese short-grain rice onto plates or shallow bowls. Place sliced chicken katsu on top or beside the rice. Ladle generous portions of the hot Japanese curry sauce over the cutlet and rice. Garnish with thinly sliced green onions and a small side of pickled red ginger or fukujinzuke. Serve with lemon wedges on the side if you like a bright squeeze over the katsu.