Craving for something crunchy yet saucy at the same time? That’s what Japanese chicken katsu curry is all about!
Seasoned with just salt and pepper, the chicken katsu is deep-fried to a perfect golden brown color. The secret to its crispy texture is the flour and egg dip, followed by the panko breadcrumb that creates a delicate, crunchy crust when fried. The panko breadcrumbs, being airier than the regular ones, don’t absorb much oil and help create a crispy exterior while keeping the chicken juicy inside.
Now, let’s talk about the gravy that takes the chicken katsu to a whole new level of experience!
The curry features a signature Japanese style of mild spices that delivers a rich and comforting flavor while keeping the chicken star of the dish. With seasonal veggies like carrots and potatoes added to the mix, the curry gains extra nutrition, while flour thickens the sauce to a rich, gravy-like consistency. The mild- almost sweet flavor of the curry offers warmth rather than heat to the dish, making it the perfect meal for those sick days when you need something soothing!
What Is A Japanese Katsu Curry Recipe?
Katsu curry is a popular dish in Japan that combines crispy fried cutlets with a mild, thick sauce that’s served over rice. The word ‘katsu’ refers to cutlets that are deep-fried and come with a golden, crispy coating. The most common meats that are used in katsu curries are chicken and beef, which are also accompanied by vegetables such as onions, potatoes, and carrots. Unlike traditional curries, Japanese chicken katsu curry uses a blend of milder spices that give the gravy a creamy consistency without packing any heat.
Katsu, being the main ingredient of the dish, is typically seasoned with salt and pepper before coated in flour, dipped in egg mixture, and then covered in panko breadcrumbs. The cutlets are then deep-fried in hot oil until they are crispy and golden brown in color.
While the katsu is fried to perfection, the curry gravy is prepared with sauteed onion, garlic, ginger, carrots, and potatoes, along with some spice powders. A splash of vegetable stock adds depth to the dish, and flour thickens the sauce to a thick consistency. As a finishing touch, the fried katsu is sliced into strips and placed alongside the rich and flavorful curry sauce and served with steaming rice on the side.
Tips For Perfecting The Chicken Katsu Curry At Home
Is this your first time trying Japanese chicken katsu? It’s completely okay to feel intimidated then! The recipe is, after all, not a dish that we cook most often(unless you are Japanese, of course!). The process is pretty straightforward, yet you might find some hiccups along the way if you are unfamiliar with selecting the right chicken cut, deep frying, or balancing the flavors in curry sauce.
To help you move past these issues and perfect the chicken katsu curry at home, here are some tips you might need for this recipe:
Select The Right Cut
Chicken being the star of the dish, it’s essential to choose the proper cut of this meat for a perfect katsu curry.
My favorite cut for this recipe is boneless, skinless chicken breast! With an even thickness all over its surface, the chicken breast cooks very easily and uniformly. Pound the chicken as per the recipe instructions, and your hard work will pay off in crispy golden brown katsu curry that’s incredibly delicious!
Coat Breadcrumb Properly
The secret behind the chicken’s crispiness is in the coating process! After seasoning with salt and pepper, the chicken gets dipped into the egg mixture, flour, and panko breadcrumbs. The flour and the egg mixture work as binding agents to help the breadcrumbs stick to the chicken.
Make sure to keep your hands dry while switching between wet and dry ingredients.
Fry It Up!
Choose oils with high smoking points, like canola or vegetable oil, for this recipe. Once the chicken is appropriately coated, please place them in the hot oil using tongs to avoid splashing one by one. The pan needs to be large enough to accommodate the chicken without overcrowding.
Japanese Chicken Katsu Curry
Ingredients
For Curry Sauce
- 2 tbsp / 30 ml Oil
- 2 tbsp / 28 g Butter
- 1 tbsp / 8 g Minced Garlic
- 1 tbsp / 7 g Minced Ginger
- 1 large-size Onion (Sliced)
- 2 medium-size Carrots (Chopped)
- 2 medium-size Potatoes (Chopped)
- ½ tsp / 3 g Salt
- 1 tbsp / 6 g Curry Powder
- ½ tsp / 1 g Red Chili Powder
- ½ tsp / 2 g Garam Masala
- 1 tbsp / 12 g Sugar
- 1 tbsp / 15 ml Light Soy Sauce
- ½ tsp / 1 g Black Pepper
- 2 tbsp / 15 g All-Purpose Flour
- 2 cups / 475 ml Vegetable Stock
- 1 cup / 236 ml Hot Water
For Chicken Katsu
- 2 medium-size Chicken Breast (Boneless)
- salt (To Taste)
- Black Pepper (To Taste)
- 2 medium-size Eggs
- 1 cup / 125 g All-Purpose Flour
- 1 cup / 60 g Panko Bread Crumbs
- Oil For Deep Fry
Instructions
Saute Ginger, Garlic and Onion
- Place a saucepan on the stove over medium heat.
- Add 2 tbsp of oil and 2 tbsp of butter to the pan and allow the butter to melt completely.
- Stir in 1 tbsp of minced garlic and 1 tbsp of minced ginger to the melted butter.
- Add 1 large sliced onion to the pan and saute for 2-3 minutes.
Add Vegetables and Seasonings
- Toss in 2 medium-sized carrots and 2 medium-sized potatoes. Saute the vegetables for 4-5 minutes.
- Sprinkle ½ tsp of salt over the veggies.
- Add 1 tbsp of curry powder, ½ tsp of red chili powder and ½ tsp of garam masala to season the mixture.
- Stir in 1 tbsp of sugar and 1 tbsp of light soy sauce. Toss the vegetables to coat them with spices.
Thicken and Cook The Curry Gravy
- Add ½ tsp of black pepper and 2 tbsp of all-purpose flour to the vegetables. Stir to coat the veggies with the flour and cook for 2 minutes.
- Pour 2 cups of vegetable stock and 1 cup of hot water into the curry.
- Stir the mixture, cover, and cook the curry for 8-10 minutes on medium-low heat.
- After the curry is cooked, open the lid and stir. Remove the saucepan from the heat.
- Using a hand blender, puree the vegetable curry until smooth. Cover and set the saucepan aside.
Prepare The Chicken Katsu
- Take 2 medium-sized boneless chicken breasts and place them between plastic wrap on a chopping board. Pound the wrapped chicken with a rolling pin.
- After pounding, open the plastic wrap and season the chicken with salt and black pepper to taste.
Coat The Chicken
- In a small mixing bowl, crack 2 medium-sized eggs and whisk with a fork until smooth.
- In another bowl, place 1 cup of all-purpose flour.
- In the third bowl, add 1 cup of panko breadcrumbs.
- Using tongs, dip each chicken breast first into the flour, coating all sides evenly.
- Next, dip the chicken pieces into the whisked egg.
- Finally, coat the chicken breast with panko breadcrumbs and make sure it’s covered on both sides.
Fry The Chicken
- In a frying pan, pour oil to deep fry the chicken. Heat the oil over medium-high temperature.
- Using tongs, carefully place the coated chicken breast into the hot oil.
- Fry the chicken for 3-4 minutes on each side or until golden brown. Flip the chicken once one side is done.
Serve and Enjoy!
- Once done, remove the chicken from the hot oil. Slice the fried chicken into your desired strips.
- Serve steamed rice on a plate. Pour the prepared curry on the side of the rice.
- Place the sliced chicken katsu on top of the curry or beside the rice. Enjoy the delicious Japanese chicken katsu curry while it’s still hot!
Video
Do you love the rich, comforting taste of the gravy but want to stay away from the heat that typically comes along with it? Then this Japanese chicken katsu curry is the perfect dish for you!
The aromatic spice powder used in this curry helps balance the richness of the sauce while the sugar tones down the heat. The result is a sweet, mild-flavored gravy that leaves room for the crispy chicken to shine beautifully! Served over steamed rice and a side of fresh vegetables, the chicken katsu curry gives a mix of crispy and savory flavor in every mouthful!
Recipe FAQs
Can I Make The Japanese Chicken Katsu Curry Spicy?
Yes, absolutely! You can increase the curry’s spiciness by adding chili flakes or a pinch of cayenne pepper while preparing the gravy.
How To Make This Japanese Curry Dish Gluten-Free?
As panko breadcrumbs and soy sauce contain gluten in them, you can substitute them with gluten-free breadcrumbs and coconut aminos for a gluten-free option.
How To Freeze Chicken Katsu Curry?
You can store this dish for up to 2 months by freezing the curry and chicken katsu separately. Please keep the curry in an airtight container and wrap the chicken pieces in plastic wrap before you put them in the freezer.
Is There A Healthier Version Of Japanese Chicken Katsu Curry?
You can make this dish healthier by baking the chicken pieces instead of frying them. Preheat the oven to 400 degrees Fahrenheit and bake the chicken for 20 minutes until it’s golden and cooked through.