Description
This Chicken Katsu with Curry recipe is a delicious blend of crispy, breaded chicken cutlets served with a rich, homemade Japanese-style curry sauce. Cooked on the stovetop, the curry features sautéed onions, carrots, apple, and a blend of spices for a sweet and savory flavor, perfectly complementing the crunchy katsu chicken. Served over fluffy jasmine rice and garnished with scallions and sesame seeds, this comforting dish offers a satisfying balance of textures and flavors, ideal for family dinners or special occasions.
Ingredients
Curry Sauce
- 2 tablespoons oil (such as avocado)
- 2 tablespoons butter
- 1 large white onion, finely chopped
- 2 medium carrots, cut into small pieces
- ¼ cup grated apple (such as honey crisp)
- 4-7 garlic cloves, minced
- 1 teaspoon freshly grated ginger (or ginger paste)
- 3-4 teaspoons curry powder
- ½ teaspoon garam masala
- ¼ teaspoon white pepper
- 2 tablespoons all-purpose flour
- 1½ cups chicken broth
- 1 tablespoon low sodium soy sauce
- 2 teaspoons brown sugar
Chicken Katsu
- 1 ¼ lb. boneless, skinless chicken cutlets (thinly sliced)
- 2 large eggs, lightly beaten
- ⅓ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon white pepper
- 1 teaspoon garlic powder
- 1½ cups panko breadcrumbs
- Oil (for frying, approximately 2 inches deep)
To Serve
- 2 cups prepared jasmine rice
- Sliced scallions, for garnish
- Sesame seeds or Furikake seasoning, for garnish
Instructions
- SAUTE: Heat a saucepan over medium heat with the oil. Add the finely chopped onions with a pinch of salt and butter. Cook for about 5 minutes until softened. Then add the carrots, grated apple, and minced garlic and continue to sauté for another 5 minutes. Stir in the grated ginger, curry powder, garam masala, and white pepper, cooking for 30 to 60 seconds until fragrant.
- SAUCE: Sprinkle flour over the sautéed ingredients and cook, stirring frequently, for 1 minute. Gradually add the chicken broth while stirring continuously to combine. Add soy sauce and brown sugar, then bring the mixture to a boil. Reduce heat and let the curry simmer until the carrots are tender, about 10-15 minutes. Turn off the heat and use an immersion blender to blend the sauce until smooth for a velvety texture.
- ADJUST: Taste the curry and adjust seasoning as needed, adding more salt or curry powder. If the sauce is too thick, add a splash of chicken broth to reach desired consistency.
- SET UP: Prepare a dredging station for the chicken. In one bowl, mix flour, kosher salt, white pepper, and garlic powder with a fork. In a separate shallow bowl, lightly beat the eggs. Place panko breadcrumbs in a third bowl.
- DREDGE: Pat the chicken cutlets dry. Dip each cutlet first into the seasoned flour, then into the beaten eggs, and finally coat thoroughly with the panko breadcrumbs, pressing gently so the crumbs adhere well. Place the breaded cutlets on a plate and repeat with remaining chicken pieces.
- COOK: Heat about 2 inches of oil in a deep sauté pan over medium-high heat to 350ºF. Carefully place the breaded chicken cutlets into the hot oil away from you. Fry each side for 2-4 minutes until golden brown and cooked through, reaching an internal temperature of 165ºF.
- REMOVE: Transfer cooked cutlets to a wire rack set over a baking sheet to drain excess oil and keep crispy. Continue frying remaining cutlets the same way. Slice the chicken cutlets just before serving.
- SERVE: Warm the curry sauce in bowls, place a serving of fluffy jasmine rice, and top with sliced chicken katsu. Garnish with sliced scallions and a sprinkle of sesame seeds or Furikake seasoning for extra flavor and texture.
Notes
- For best results, use thinly sliced chicken cutlets to ensure even cooking and crispiness.
- Grated apple adds a subtle sweetness and depth to the curry; using varieties like Honeycrisp enhances this flavor.
- Maintain the oil temperature around 350ºF to prevent greasy chicken and achieve a perfect golden crust.
- Using an immersion blender for the curry sauce ensures a smooth and velvety texture that coats the chicken beautifully.
- Leftover chicken katsu can be stored in the refrigerator and reheated in an oven or air fryer for crispiness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
