Chicken Katsu Curry On Rice Recipe

Rinse and cook rice

Rinse the rice under cold water until the water runs nearly clear to remove excess starch. Combine rinsed rice and 2.5 cups water in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low, cover tightly and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and keep warm.

Prep vegetables and chicken

Peel and cut carrots into 1/2-inch rounds or half-moons. Peel and cut potatoes into 1-inch cubes. Thinly slice the onion. Mince garlic and grate ginger. Pat chicken dry; if breasts are thick, butterfly or pound to an even 1/2-inch thickness. Season both sides with 1 tsp salt and 1/2 tsp pepper.

Heat 2 tablespoons oil or butter in a medium saucepan over medium heat. Add sliced onion and sauté 5–6 minutes until softened and beginning to brown. Add minced garlic and grated ginger and cook 30 seconds until fragrant.

Add carrots and potatoes to the pan and stir to coat with oil. Pour in 3 cups water or low-sodium chicken broth and bring to a simmer. Reduce heat to medium-low, cover, and cook 12–15 minutes until potatoes and carrots are tender.

Break the curry roux squares into pieces and add them to the pan, stirring until fully dissolved and the sauce thickens. Add 1 tablespoon soy sauce, 1 teaspoon honey or mirin, 1/2 teaspoon garam masala or curry powder (optional), 1/2 teaspoon salt and 1/4 teaspoon pepper. Simmer gently, stirring occasionally, 3–5 minutes until sauce is glossy and coats the back of a spoon. Taste and adjust seasoning.

Set up a breading station: one shallow bowl with 1 cup flour, one bowl with the 2 beaten eggs, and one shallow bowl with 2 cups panko breadcrumbs. Season the flour lightly with a pinch of salt.

Dredge each seasoned chicken piece in flour, shaking off excess, dip into beaten eggs, then press into panko breadcrumbs until well coated. For an extra-crispy crust, press breadcrumbs firmly and double-coat by repeating egg and panko once more (optional).

In a large skillet, pour oil to a depth of about 1/4 inch (about 1 cup) and heat over medium-high until shimmering and a breadcrumb dropped in sizzles. Fry the breaded chicken, 3–4 minutes per side for thin cutlets (longer for thicker pieces), until golden brown and an instant-read thermometer reads 165°F (74°C) at the thickest part. Do not overcrowd the pan; fry in batches if necessary.

Transfer cooked katsu to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining pieces.

Slice the katsu into 1/2-inch strips just before serving.

Spoon a generous portion of rice into shallow bowls or plates. Ladle the hot Japanese curry with carrots and potatoes alongside or over part of the rice.

Arrange sliced chicken katsu atop the rice and curry. Garnish with chopped scallions and a spoonful of pickled red ginger or fukujinzuke. Serve with tonkatsu sauce or lemon wedges on the side for added flavor.