Katsu Loaded Fries Recipe

Cut the washed russet potatoes into 1/2-inch (1.2 cm) thick fries with skins on. Pat dry thoroughly with a clean towel — removing surface moisture helps achieve crispiness.

Heat neutral oil in a deep fryer or large heavy pot to 325°F (160°C). Fry the potatoes in batches for 4–5 minutes until soft but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1.5 tsp salt and 1/2 tsp black pepper. Keep warm (in a 200°F/95°C oven) while you finish other components.

Prepare chicken: lightly pound each thigh to an even thickness (about 1/2 inch). Season both sides with 3/4 tsp salt and 1/4 tsp black pepper.

Set up a breading station: place flour in one shallow bowl, beaten eggs in a second, and panko in a third. Dredge each seasoned thigh in flour (shake off excess), dip into beaten eggs, then press firmly into panko until evenly coated.

Heat 200 ml neutral oil in a wide skillet over medium heat until shimmering (about 350°F/175°C). Add cutlets (do not overcrowd) and shallow-fry 3–4 minutes per side until golden brown and an internal temperature of 165°F (74°C) is reached. Transfer to a wire rack to rest for 5 minutes, then slice each cutlet into 1/2-inch strips.

In a medium saucepan, melt 2 tbs butter over medium heat. Add the finely chopped yellow onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes.

Add the minced garlic and ginger and cook 30–45 seconds until fragrant. Stir in 2 tbs curry powder and 1 tbs tomato paste; cook 1 minute to bloom the spices.

Pour in 400 ml chicken stock and add 1 tbs soy sauce and 1 tsp sugar. Bring to a gentle simmer and cook 6–8 minutes to meld flavors.

Mix 1 tsp cornstarch with 1 tbs water to make a slurry. Whisk the slurry into the simmering sauce to thicken. Simmer 1–2 minutes until the sauce coats the back of a spoon. Taste and adjust seasoning with 1/2 tsp salt if needed. Keep warm on low heat.

Place the thinly sliced red onion in a heatproof jar or bowl. In a small saucepan, combine 1/2 cup rice vinegar, 1/4 cup water, 2 tbs sugar and 1/2 tsp salt. Heat gently and stir until sugar and salt dissolve; do not boil.

Pour the hot pickling liquid over the sliced onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 20 minutes (best if made 1 hour ahead). Drain before using, reserving a little pickling liquid if you want to drizzle.

Plate the fries

Arrange the hot fries on a large platter or individual plates in a single layer or piled slightly.

Add the katsu

Lay the sliced katsu strips evenly atop the fries.

Ladle the curry sauce

Generously spoon warm curry sauce over the katsu and fries — aim for a good coating without making the fries soggy (about 1/2 to 3/4 of the sauce).

Garnish

Scatter thinly sliced spring onions over the dish, add several spoonfuls of drained sweet & sour pickled onion, drizzle 3 tbs Kewpie mayonnaise in a zigzag (or serve on the side), and optionally drizzle 3 tbs tonkatsu sauce for extra sweetness/umami. Sprinkle 1 tsp toasted sesame seeds and serve with lemon wedges if using.

Serve immediately while fries are crisp and sauce is warm.