Chicken Katsu Curry Bowl Recipe
Make Chicken Katsu Curry Bowl Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Chicken Katsu
For the Curry Sauce
For Serving
Method
Preparing the Chicken Katsu
- 1
Prepare the Chicken
Season the chicken breasts with salt and pepper. Place the flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls.
- 2
Coat the Chicken
Dredge each chicken breast in flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with panko breadcrumbs.
- 3
Fry the Chicken
Heat vegetable oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts and fry for 4-5 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Making the Curry Sauce
- 4
- 5
Add Garlic and Ginger
Stir in minced garlic and ginger, and cook for another minute until fragrant.
- 6
Add Curry Powder and Broth
Sprinkle curry powder over the vegetables, stirring well. Pour in the chicken broth and bring to a boil. Reduce heat and let simmer for 15 minutes until vegetables are tender.
- 7
Finish the Sauce
Stir in soy sauce, honey, salt, and pepper. Simmer for another 5 minutes. Blend the sauce if desired for a smoother texture.
Assembling the Bowl
- 8
Prepare the Rice
Cook rice according to package instructions and divide it into serving bowls.
- 9
Slice the Chicken
Once the chicken katsu has cooled slightly, slice it into strips.
- 10
Serve
Top the rice with sliced chicken katsu, pour the curry sauce over, and garnish with chopped green onions and sesame seeds.