Double Chicken Katsu Curry Recipe

Rinse the short-grain rice under cold water until the rinse runs clear (about 3–4 times). Drain and place in a small saucepan or rice cooker with 1.1 cups water. Let soak 15 minutes if time allows. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12–14 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice soaks, pat the chicken pieces dry. Trim any excess fat. Slice each chicken breast horizontally to make two thinner cutlets (butterfly and then press) so you end up with four thin cutlets total from the breasts plus the thighs; for a double portion, keep thickness about 1/2 inch. Lightly flatten with a meat mallet between plastic wrap if needed for even thickness.

Season both sides of each cutlet with kosher salt and black pepper. Set up a breading station: bowl with flour, bowl with beaten eggs mixed with milk, and a shallow tray with panko breadcrumbs.

Heat a large skillet over medium-high and add neutral oil to reach about 1/4-inch depth (approximately 1 cup). Heat until shimmering; test with a breadcrumb — it should sizzle immediately and turn golden in ~20–30 seconds; target oil temperature 340–350°F (170–175°C) if using a thermometer.

Working one piece at a time, dredge a chicken cutlet in flour, shake off excess, dip into the egg mixture, then press firmly into the panko breadcrumbs, ensuring full even coating. Shake off loose crumbs and set on a tray. Repeat with remaining cutlets.

Fry cutlets in batches without crowding. Cook 3–4 minutes per side, turning once, until golden brown and an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Adjust heat to maintain oil temperature and prevent burning. For extra crispness, after both sides are golden, transfer to a wire rack over a baking sheet and hold in a 200°F (95°C) oven while finishing remaining pieces.

If desired, add 1 tbsp butter to the oil near the end of the last batch for flavor; baste cutlets briefly. Transfer finished cutlets to paper towel briefly to blot excess oil, then to the rack to keep crisp.

In a medium saucepan, heat 2 tbsp vegetable oil and 1 tbsp butter over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and beginning to brown, 8–10 minutes. This caramelization builds flavor.

Add the minced garlic and grated ginger and cook 30–45 seconds until fragrant. Add the carrot rounds and potato cubes; cook 2–3 minutes, stirring to coat with oil and onion flavors.

Stir in the grated apple, tomato paste, soy sauce, and honey. Cook 1 minute. Pour in the chicken stock, scrape up any browned bits, and bring to a gentle simmer. Cover and simmer until the carrot and potato are tender, about 12–15 minutes.

Once vegetables are tender, reduce heat to low. If using store-bought Japanese curry roux, break it into pieces and whisk into the simmering sauce until dissolved and thickened, about 2–3 minutes. If using curry powder + flour: in a small bowl mix 3 tbsp curry powder with 3 tbsp all-purpose flour, then sprinkle the mixture into the simmering sauce while whisking vigorously to avoid lumps and cook 3–4 minutes to remove raw flour taste.

If sauce needs additional thickening, whisk cornstarch with 1 tbsp cold water to make a slurry and stir into the sauce a little at a time until reaching desired consistency. Season with 1/2 tsp salt and 1/4 tsp black pepper, taste and adjust soy sauce or honey as needed for balance.

Keep the curry sauce warm on the lowest heat while you finish plating. If too thick after resting, add a splash of stock or water and reheat gently.

Divide the cooked rice between two plates (about 1/2 cup cooked rice per serving for this recipe). Spoon hot Japanese curry sauce on one side of the rice or in a shallow pool on the plate.

Slice each chicken katsu into 1/2-inch strips and arrange two cutlets (double portion) over the rice and sauce so the crispy cut edges are visible. Pour additional curry sauce over the top if desired.

Garnish with thinly sliced scallions, a sprinkle of furikake or toasted sesame seeds, and serve with Japanese pickles on the side. Serve immediately so the katsu remains crisp.