Curry Katsu Recipe

Prepare the chicken

Trim any excess fat from the chicken breasts. Place each breast between two pieces of plastic wrap and gently pound with a meat mallet or heavy skillet to an even thickness of about 1/2 inch (approx. 1.2 cm). Season both sides with kosher salt (1 tsp total) and black pepper (1/2 tsp total).

Set up breading station

Place the 1 cup flour in a shallow dish. In a second shallow bowl, whisk together the 2 eggs and 3 tbsp milk until combined. Place the 2 cups panko breadcrumbs in a third shallow dish. Pat the chicken to remove excess moisture, then dredge each piece in flour, shaking off excess, dip into the egg mixture, then press into panko to fully coat. For an extra-crispy crust, repeat the egg and panko step for a double coating.

Fry the cutlets

Heat a deep skillet or sauté pan over medium heat and add 1 cup vegetable oil and 1 tbsp unsalted butter. Heat until oil registers 350°F (175°C) or a small breadcrumb sizzles immediately but does not burn. Add chicken cutlets in a single layer (work in batches if needed) and fry 3–4 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to maintain color without burning. Transfer cutlets to a wire rack set over a baking sheet or paper towel-lined plate to drain and rest for 3 minutes, then slice into 1-inch strips.

Sauté aromatics

In a medium saucepan, heat 1 tbsp vegetable oil over medium heat. Add the finely chopped yellow onion (1 cup) and sauté until softened and beginning to brown, about 6–8 minutes. Add the diced carrot (1/2 cup) and continue to cook 3–4 minutes until the carrot starts to soften. Stir in the minced garlic (2 cloves) and minced ginger (1 tsp) and cook 30–45 seconds until fragrant.

Toast spices and make roux

Lower heat slightly and add 2 tbsp curry powder and 1/2 tsp garam masala to the pan. Stir for 30–60 seconds to bloom the spices. Sprinkle in 2 tbsp all-purpose flour and stir constantly for 1–2 minutes to cook the raw flour taste and form a lightly browned paste (this will help thicken the sauce).

Simmer

Gradually whisk in 2 cups chicken stock, making sure to break up any lumps from the spice-flour mixture. Add 1 tbsp soy sauce, 1 tsp Worcestershire sauce, 1 tsp honey, and 1 tbsp ketchup. Bring to a gentle simmer and cook, uncovered, for 8–10 minutes until the carrots are tender and the sauce has thickened slightly.

Adjust seasoning and thicken

Taste and season with 1/2 tsp salt and 1/4 tsp black pepper, adjusting to taste. If you prefer a thicker, glossy curry sauce (as in Japanese curry katsu), mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry, then whisk into the simmering sauce and cook 1–2 minutes until thickened. If the sauce becomes too thick, add up to 2 tbsp water or stock to reach desired consistency.

Finish

Optionally, stir in 1 tbsp unsalted butter (from the katsu butter if you like) to enrich the sauce and give a velvety finish. Keep warm until ready to serve.

Divide steamed rice (about 1 cup per serving) among 4 plates. Place a handful of shredded cabbage (about 1/2 cup per plate) alongside the rice. Arrange sliced chicken katsu on top of or beside the rice. Spoon generous amounts of warm curry sauce over the chicken and a little onto the rice.

Garnish each plate with a lemon wedge, a drizzle of Japanese mayonnaise if using, and a sprinkle of chopped scallions. Serve immediately while hot.